Stuffed Squash

I love autumn! I crave it with my soul so from the moment September rolled around I needed to make something that screamed fall. This is what I came up with and it was glorious.

Sorry that my photographic skills are so poor

Things to remember….substitute ingredients as needed or to taste. This really was a throw it together and hope for the best situation which went well. I used a butternut squash the first time I did this and an acorn squash the second time as they happened to have those in the store that time. You could use a small pumpkin or a patty pan squash or probably anything in that family. You could even stuff this in a pepper if you like but it would not be the same. I used cheddar cheese but you could use whatever you have as long as it will melt.

Stuffed Squash

  • Squash
  • Onion – medium diced
  • Pepper – bell/sweet diced
  • Mushrooms – 150g
  • Walnuts 75g or to liking
  • Cheese – for topping
  • onion powder -1 tsp
  • garlic powder – 1 tsp
  • paprika – 1.5 tsp
  • italian seasoning – 1.5 tsp
  • vegetable stock cube – 1
  • liquid seasoning/smoke/wocestershire sauce – 1.5 Tbsp
  • black pepper – 1/2 tsp

Cut you squash in half lengthways and do NOT peel. Put it cut side down on a baking sheet and roast until soft with gentle pressure on the top at the thickest point. I used a heat of about 200C – 400F) and it took about 30 min for a smaller squash.

While the squash is roasting you need to saute your other vegetables (onion, pepper, mushrooms) in a bit of oil or butter until soft. These should have been chopped pretty small so you have all flavours in each bite. When they are close to done but not quite there add all the seasonings. Do NOT add the walnuts yet.

When the squash is roasted and cooled enough to touch carefully scoop out some of the flesh without compromising the integrity of the squash skin. We need to refill it. Take the scooped out squash and mix into the cooked veggies (these can be cooled if you finished them before the squash was ready as it is reheated) and add the chopped up walnuts to the mixture. Refill the skin with your vegetable mix and top with cheese. Return to the oven until the cheese is melted and to your liking.

This recipe will work for two main meals or four side dishes. I will admit that we used it as two side dishes and were gluttonous. If you are a meat eater this pairs really well with pork but I would think any would work. If you are vegetarian or vegan you might consider adding another protein source like beans on the side or maybe add a bit of cooked lentils into the vegetable mix before stuffing the squash and melting the cheese.

This was too much for one sitting so I had the meat and half the squash for lunch and the other half of the squash as my dinner later in the evening.

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