The first cool morning arrives and squash shows up everywhere: stacked on brownstone stoops, piled by the register, folded into every pie, soup and latte that’ll hold still long enough. We’re not complaining. Around here, gourd season is the main event.
You can boil squash into a mash or simmer it into a curry, and both have their moments. If you want the most flavor out of it, though, roast it. High, dry heat drives off water, concentrates the natural sugars and browns the cut edges until they taste almost like caramel. Same squash, a lot more payoff.
To make squash the star of dinner, stuff it. Halve it, scoop it, roast it, fill it. The squash becomes both the bowl and half the meal, and the filling can be anything you like: grains, sausage, beans, greens, cheese, toasted nuts, whatever’s hanging out in the fridge. Pair one half with a green salad or a cup of soup on a weeknight, or line up a tray of them on the Thanksgiving table and see how fast they go.
It’s a budget move too, since most fillings come straight from the pantry: a half cup of rice, a can of chickpeas, the last wedge of Parm. Any squash with a hollow seed cavity works. We usually grab acorn squash, because one half is a single serving, or koginut squash, a kabocha-butternut cross bred for flavor, with skin thin enough to eat. Start with our basic method below, then make it yours. You’ll probably be making this on repeat until spring.
Stuffed Autumn Squash Recipe
Serves 4.
What You’ll Need:
2 acorn or koginut squashes (or any other medium-small winter squash variety)
Olive oil
Salt and pepper
1 medium onion, chopped
4 oz chopped baby bella or other mushrooms
1 cup chopped bell pepper, kale, peas, corn, or other vegetable
2 1/2 cups steamed grains, such as quinoa, brown rice, fonio, etc.
1 tablespoon chopped rosemary, sage, or thyme
Optional add-ins:
Grated cheese, cooked sausage or ground meat crumbles, fresh cranberries, drained and rinsed canned beans or lentils
What to do:
Preheat oven to 375 F.
Halve the squashes crosswise. Lightly brush all surfaces with olive oil and season with salt and pepper. Set on a parchment-lined baking sheet, cut sides up.
Heat a pan over medium and add a generous drizzle of olive oil. Add onion and cook, tossing, until translucent, 3-4 minutes. Stir in mushrooms and any other vegetables you’re using. Continue cooking until everything is just barely tender, a few minutes more. Remove from heat.
Place steamed grains in a large bowl, then stir in cooked vegetables, fresh herbs, and any other add-ins. Spoon mixture into the center cavities of the squashes on the sheet, filling them generously. Tip: If using cheese, sprinkle a little extra over top.
Transfer sheet with squash to oven and roast until squash is tender and gently caramelized, 40-45 minutes.
More squash recipes:
• Toasted Coconut Butternut Squash Soup
• Butternut Squash and Sage Pizza
• Scallops with Winter Squash
