Baked Acorn Squash

by LEON BOUTEILLER

Along with the holiday spirit comes a fair amount of over indulgence. In general I try to alternate between moderate servings of animal proteins and meals that are plant based.

In this season I think of winter squashes as an opportunity for plant based meal planning. Often I let them replace potatoes, grains or pasta as starch on a plate that would include a protein and a green vegetable. Winter squashes make a wonderful base for sauces and soups adding texture and flavor and for Casseroles and baked goods. The best local squashes become scarce and lose viability by year’s end. I use what I have grown and what is locally sourced to enjoy the wonderful varieties and versatility of these squashes. Acorn, butternut, buttercup, Hubbard and turban can be used in many ways. Not as the main event but usually in a supporting role for delicious meals.

So I thought to give it a more central role as the vehicle holding the rest of the ingredients together at the center of the plate. In this case, an acorn type squash stuffed with a vegetarian filling. It could easily be gluten free and vegan with just one or two substitutions. This can also be adapted to gain a higher protein profile by adding some ground meat or sausage.

There are several varieties of acorn squash available at this time and I think any of them would work well. One squash makes two servings; try to find squashes roughly the same size to facilitate even cooking. As for the stuffing, there are many variations but here a combination of lentils, farro, chestnuts and mushrooms do the trick. Served with a soup, salad or braised greens, it will make a nutritious and satisfying meal. This preparation is also a side for roast pork or poultry. Just cut the squash into quarters, fill and bake accordingly.

Ingredients:

  • 1 large acorn squash

  • 1/2 cup cooked beluga or French lentils

  • 1/2 cup cooked farro

  • 1/2 cup chopped button mushrooms

  • 1/2 cup chopped roasted chestnut meats or walnuts, not packed in syrup

  • 1/2 cup fresh bread crumbs or 1/4 cup dry

  • 1/2 cup vegetable stock, apple cider or dry white wine

  • 1/4 cup chopped Spanish onion

  • 1/4 cup shredded carrot

  • 1 clove garlic, finely minced

  • 2 tablespoons olive oil

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon dry thyme

  • 1/4 teaspoon rubbed sage

  • a few grinds of black pepper

Method:

  • cut the squash equally in half, scoop out the seeds and bake, cut side down on a cookie sheet in a 350F degree oven for about 30 minutes until a paring knife passes through with little resistance. Remove from the oven and let cool

  • while the squash is cooling, sauté the onion, garlic, mushrooms and carrot in the olive oil until the mushrooms have given up their water and the onion is translucent

  • add in the lentils, farro and chestnuts and then season with the thyme, sage, salt and pepper

  • add in the bread crumbs and stock, toss a few times and then set aside

  • lightly oil two individual casseroles or one just large enough to accommodate both squash halves and fill with the stuffing. Pile it on, but don’t press it down. Any excess filling can be filled in around the squash in the casseroles

  • bake the filled squashes for about 20 to 25 minutes in a 350F degree oven

  • serve hot with a side of soup, salad or braised greens

This is a basic map for a terrific dish, vegetarian or not. Many different substitutions can be made with whatever you have on hand. Pretty much any mushroom will work and chopped dried fruit can be used in place of the nuts. Give it a try, I’m sure you’ll enjoy the possibilities.

Leon G. Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community and is presently the Executive Working Pastry Chef at The Fife ‘n Drum in Kent. He is married to Patrice and lives in Cornwall with a Greater Swiss Mountain Dog named Banjo and two rescue cats named Ricky and Lucy.

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