As the days get colder you will find your fresh produce section going through some major changes. Fresh berries and melons are giving way to seasonal root veggies and squashes. For me this initial change over leaves me feeling limited in my menu selections and so I start digging for new and colorful recipes.
Over the last few years I have grown to love squash. I've tried them all and love what they bring to the table. On one of my recipe hunts I came across this great recipe at Love & Lemons. The recipe was hearty and delicious, but done as a vegetable side. I thought this would be great as a meal. All it needs is a little meat and maybe change up the spices.
This recipe would be delicious with some ground steak or pulled chicken. There are so many options to make this seasonal sweet veggie a meal for two.
Savory Stuffed Squash
2 strips of bacon, cooked and crumbled
2 small acorn squashes
2 tablespoons Extra Virgin Olive Oil
1 garlic clove, minced
1 shallot, chopped
2 tablespoons cooking sherry
1 1/2 cups cremini mushrooms, chopped
2 cups purple kale
1/2 cup millet
1/3 cup toasted almonds
1/3 cup dried cranberries
2 tablespoons fresh Terragon
goat cheese (or cheese of choice)
-Preheat oven to 425°
-Slice squash in half and scoop out the middle. Drizzle with 1 tablespoon of Extra Virgin Olive Oil. With your fingers or a spoon, spread the oil evenly on the inside and outer edges of the squash. Sprinkle with salt and pepper. Roast for 30 minutes, then turn flesh side down and roast for another 10-20 minutes or until the flesh is fork tender.
-Next you want to cook the millet. Place 1/2 cup of millet into a small saucepan over low heat and toast for a few minutes or until fragrant. Add 1 cup of water, a pinch of salt and bring to a boil. Cover and reduce heat and let simmer for 15 minutes. Remove from heat and let sit for an additional 10 minutes still covered with lid.
- In a large skillet over medium heat add 1 tablespoon EVOO and chopped shallot. When the shallots begin to soften then add mushrooms, garlic and a pinch of salt and pepper. Cook until mushrooms are soft stirring occasionally.
- Once the mushrooms are soft add 2 tablespoons of sherry and stir to mix. Add kale and parsley. Once the kale is wilted down add the cooked millet, almonds, cranberries, and bacon crumbles. Mix well.
- Scoop filling into roasted squash. Sprinkle with cheese of choice and serve.