Stuffed Squash Vegetarian Dinner
My husband enjoys vegetarian meals regularly, so I’m always looking for dishes that are easy to make meat-free. I favor recipes that are primarily vegetables, where any protein can be omitted or swapped, or where extra vegetables can be added without changing the character of the dish. I also like having a vegetarian option for Thanksgiving because we often host guests who don’t eat turkey. Can you believe Thanksgiving is less than two months away? Where has the year gone?
Acorn squash at the farmer’s market
When people think of squash they often name pumpkins, spaghetti, and butternut, but one smaller, underappreciated variety is the acorn squash. True to its name, it looks like a large acorn. Choose dark green squash that feel heavy for their size. Their rind is very hard, which can make them intimidating to cut, but here’s a simple tip to make them easier to handle: microwave briefly before cutting (see Kitchen Skill below for details).
Like other winter squashes, acorn squash have a tough exterior and subtly sweet flesh. Each squash is hollow and filled with seeds and stringy fibers that need to be removed before cooking. This is easier with an acorn squash than with a large pumpkin. Save the seeds — when seasoned and roasted they make a delicious snack, just like pumpkin seeds. It’s a nice bonus for the effort of cleaning out the squash.
The filling for stuffed acorn squash can be as simple as a classic mirepoix or expanded with any vegetables you have on hand. I like to add cauliflower, zucchini, garlic, corn, peas, bell peppers — whatever needs using in the fridge. Think about texture and color when choosing additions. A melted cheese topping is optional but adds richness and a lovely finish.
Simple Mirepoix Filling
Another popular way to prepare acorn or butternut squash is to halve it, then fill the cavity with butter, brown sugar, and chopped nuts. This sweet preparation is a kid favorite and makes a comforting side dish on cooler days.
Jane’s Tips and Hints:
To stop a rounded squash from rolling while you fill and serve it, slice a small section off the rind so it has a flat base. This simple trick helps stabilize any squash or similarly shaped vegetable.
Kitchen Skill: How to prep a squash
To soften a squash slightly and make it easier to cut, pierce the rind a few times with a sharp knife so steam can escape, then microwave on high for 3 minutes. Let it rest a few minutes before slicing in half lengthwise with a very sharp knife. This method works well for acorn, butternut, and small pumpkins.
- Squash
- 2 tbsp butter
- 2 acorn squash, halved lengthwise, seeds removed
- Filling
- 2 tbsp butter
- 1 medium onion, chopped
- 4 medium carrots, chopped
- 4 stalks celery, chopped
- Additional chopped vegetables as desired
- 1 tbsp minced fresh ginger
- 1/4 cup dry white wine
- 2 tbsp soy sauce
- Topping
- 1 cup shredded Monterey Jack cheese (optional)
- Preheat oven to 350°F (175°C).
- To prepare squash: Pierce the rind a few times and microwave for 3 minutes. Carefully halve the squash lengthwise with a very sharp knife and scoop out the seeds. Rub butter over each half and place cut-side down in a baking pan. Bake uncovered for 25 minutes, then turn cut-side up and continue baking until tender, about 15 minutes more.
- To make filling: While the squash bakes, melt butter in a large skillet over medium heat. Add onion, carrots, celery, any additional vegetables, and ginger. Cook until the onion is soft. Add the wine and soy sauce, bring to a boil, and cook until the liquid evaporates. Remove from heat.
- Spoon the filling into the baked squash halves, sprinkle with Monterey Jack if using, and return to the oven until the cheese melts, about 5–8 minutes. Serve hot.
- If adding many extra vegetables, increase the wine and soy sauce slightly to maintain flavor. Leftover filling can be served on the side.
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