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