He invited us to dinner one day, and cooked while we chatted. He put together a most mouth-watering combination of vegetables, meat, sauce, and nuts and turned out a flavorful fall dish. I had not had acorn squash before, and really never knew what to do with them other than walk by them at the store, but now I buy them for the sole purpose of replicating that dish.
For a fancy presentation, you could serve the filling scooped right into the cavity of the squash. This is our go-to method at home, but it is messy (see photo below!). An alternative serving suggestion would be to divide the filling equally among oven-safe ramekins, scoop out the squash once thoroughly baked and top the filling with the fluffed out squash pulp; think shepherd's pie presentation. You could then top it with some bread crumbs and parmesan cheese and broil it. With just Jeff and me at home, I do not use this method often.
To make the stuffed acorn squash for 2 people you will need:
- 1 medium sized acorn squash, washed and cut in half lengthwise
- 1/2 pound ground turkey
- 1 small onion, quartered
- 2 garlic cloves, peeled
- small piece of fresh ginger, around 1/2 an inch, more if you like
- 1 small rutabaga, peeled and quartered
- 1/4 cup slivered almonds
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil,
- and 1 teaspoon olive oil
Preheat oven to 400 and. Oil the cut side of the squash and put cut side down on a baking sheet lined with aluminum foil. Roast until fork tender, about 30-40 minutes.
Meanwhile, in the bowl of an electric food processor, put onion, garlic, ginger, rutabaga, and almonds. Pulse until finely chopped and combined.
Heat both oils in a pan. Add turkey and processed mixture. Cook until turkey is browned. Add soy sauce, lower heat and simmer until flavors are well combined.
Once squash is done, scoop filling into squash and serve.