stuffed squash

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For dinner on Monday we had one of Carson’s favorite dishes. It was perfect for the cold wintery evening.

Stuffed Squash Recipe

ingredients

1 acorn squash

2 strips of bacon, diced

1 shallot, diced

2 cloves of garlic, thinly sliced

1 teaspoon fresh rosemary, chopped

1/2 teaspoon smoked paprika

1/2 teaspoon grated nutmeg

1 or 2 slices of stale toast, cut into small cubes or croutons

3/4 cup gruyere cheese, grated, plus more for sprinkling on at the end

1/4 cup heavy cream

 

instructions

Preheat oven to 350 degrees F.

Slice just enough off the bottom of the acorn squash so that it sits without wobbling. Then cut around the stem of the squash to create a lid. Remove the lid, and hollow out the seeds and membranes with a spoon. Season the inside with salt and pepper. Create a crumpled “foil donut” to use as a “stand” for your acorn squash inside a round cake pan.

In a skillet, brown the bacon, then add the diced shallots and sliced garlic until just soft. Add the chopped rosemary, smoked paprika, and nutmeg and cook just until fragrant, about 1 minute. Remove skillet from heat and let cool.

Combine bread, and grated cheese in a bowl. Add the skillet contents to the bowl, including all the brown bits and grease. Stir to combine.

Carefully spoon the mixture into the prepared squash. It may require some slightly firm stuffing to get as much as possible into the squash. Return the squash to its “stand” on the round cake pan.

Slowly pour the heavy cream into the acorn squash cavity. Go slowly, as the breadcrumbs will soak up the cream and to prevent spilling. Put the lid on the acorn squash.

Bake for 80 minutes, or until the squash is tender when poked with a fork.

Remove the squash lid and sprinkle the remaining cheese over the top of the stuffing. Place the lid upside down on the pan next to the squash and cook for 15 more minutes, or until the cheese is browned and bubbling.

Remove from oven and let cool 5 minutes. Slice in half and serve.

Perfectly paired with a fall kale salad and citrus cake for dessert. Enjoy!

Adapted from Georgia Pellegrini’s stuffed pumpkin.

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budgeting a family

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Feeding the two of us for the week. With less than $25. This is awesome.

 

The Menu

Breakfast

Oatmeal loaded with nuts & fruit, yogurt

 

Lunch

Baked sweet potato with greens and white beans

Salad with nuts, cheese, berries and carrots

Tuna salad on greens with avocado

 

Dinner

Monday: Stuffed Squash & Yogurt Cake

Tuesday: Roast Chicken & Broiled Asparagus

Wednesday: Spiced Shrimp & Rice & Carrots

Thursday: Freezer Soup & Leftover Veggies

Friday: Out @ Friends’

Saturday: Birthday Celebration Out

Sunday: Leftover Magical Creation

 

Snack

Carrots & Ranch

Popcorn

Crackers, Goat Cheese, Nuts & Honey