Monday, September 3, 2012
Meatless Monday: Stuffed Acorn Squash
What I'm sharing today is less a recipe than a methodology, a sort of equation for making stuffing for just about everything. You need only a couple of basic components: savory seasonings and add-ins (like veggie or regular sausage) and a starch. Combine these with a little liquid to bind them (whether it be egg or, in this case, vegetable broth) and you're pretty much set.
To make this stuffing, I cooked diced onion (which the Kid helped dice with his nifty safety knife by Curious Chef) with pressed garlic and diced green bell pepper until the onion was almost translucent. I browned some vegan sausage and added it, along with a couple of handfuls of panko (Japanese-style breadcrumbs), to the onion mixture and tossed to combine. I poured about a 1/4 cup of vegetable stock over the mixture (maybe more, maybe less - it's really just a matter of eyeballing it until the mixture comes together) and stirred to combine.
I washed and halved my little acorn squash and then stuffed each half to overflowing with the stuffing. Into the oven at 375 degrees F it went and about 45 minutes to an hour later, we had supper. I served it alongside slices of baked sweet potato, French red lentils, and a fruit salad of raspberries and blueberries served with a dollop of lemon curd. Tasty!