Acorn Stuffed Five Ways

When Ivy was growing up, her dad, Rob Ethier, was fanatical about squash and would grow plenty of it
in the garden and then store it in the root cellar over the winter. When her dad was making dinner, which
he did often, a roasted acorn squash would always make an appearance. Stuffing a roasted acorn squash
is easy, and there are endless variations. Here are five of our favourites. You can assemble the stuffing
while the halved acorn squash is roasting. Once squash is done, remove from oven, add stuffing of your
choice and return to oven for 6 to 8 minutes to warm through.

Makes 4 to 6 servings

white bean, bacon & sage

1 acorn squash, roasted (see pages 2526)
2 strips bacon, cut into small matchsticks
1 cup canned white beans (cannellini,
navy or white kidney beans), rinsed
and drained

2 to 3 fresh sage leaves, finely chopped

Kosher salt and fresh cracked black
pepper
Olive oil (optional)

In a frying pan over medium-high heat, cook the bacon until crispy, 5 to 8 minutes. Transfer bacon to
a plate and add the beans to the pan. Lightly mash beans with a fork. Stir in the sage and season with
salt and pepper to taste. Add a little oil if beans need moistening. Spoon into the roasted acorn squash.

Quinoa, Arugula & Roasted Pepper

1 acorn squash, roasted (see pages 2526)
1 cup cooked quinoa
cup chopped roasted red bell pepper
(store-bought is fine)

1 handful of arugula
Kosher salt and fresh cracked black
pepper
Olive oil (optional)

Combine the quinoa, roasted red pepper and arugula in a bowl and season with salt and pepper to
taste. Add a little olive oil, if needed. Spoon into the roasted acorn squash.

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Couscous & Lemon with Roasted Garlic

1 acorn squash, roasted (see pages 2526)
1 cup cooked couscous
Zest of 1 lemon
1 tablespoon roasted garlic
(about 2 cloves)

2 teaspoons olive oil

Fresh lemon juice
Kosher salt and fresh cracked black
pepper

Combine the couscous, lemon zest, garlic and oil in a bowl and season with lemon juice, salt and pepper
to taste. Spoon into the roasted acorn squash.

Apple, Sausage & Swiss Chard

1 acorn squash, roasted (see pages 2526)
1 tablespoon olive oil
1 large pork sausage (French or Italian,
not chorizo or brats)
1 bunch of Swiss chard, trimmed, ribs
removed and chopped

1 Granny Smith apple, cored and chopped

Kosher salt and fresh cracked black
pepper

In a frying pan, heat the oil over medium-high heat. Remove the sausage meat from its casing, add to the
pan and cook through. Add the chard and saut until just wilted, 2 to 3 minutes. Add the apple and stir to
combine. Season with salt and pepper to taste. Spoon into the roasted acorn squash.

Rye Bread, Walnuts & Cranberries

1 acorn squash, roasted (see pages 2526)
1 tablespoon olive oil
small onion, finely diced
1 cup chopped toasted rye bread
cup toasted walnuts, chopped
(see Tip, page 88)

cup dried cranberries, chopped

1 to 2 teaspoons water
Kosher salt and fresh cracked black
pepper

In a frying pan, heat the oil over medium heat. Saut the onion until softened, about 1 minutes.
In a bowl, combine the bread, walnuts and cranberries. Add the water, just enough to wet the mixture for
mashing. Season with salt and pepper to taste. Spoon into the roasted acorn squash.

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