Tag Archives: acorn squash seeds

Roasted Acorn Squash and Moroccan Beef Inspired Stuffing

stuffed acorn squash 2


Acorn squash is in season again!  Have you seen them appearing in your markets?  I love roasted acorn squash and did a post last year about how to make it, as well as how to roast the seeds.

Roasted Acorn Squash wedge with butter, maple syrup, and cinnamon

Roasted Acorn Squash wedge with butter, maple syrup, and cinnamon

Roasted Acorn Seeds

Roasted Acorn Seeds

This time, I tossed the seeds in oil and seasoned with cinnamon and sugar and roasted them in our Cuisinart toaster oven before making the stuffed squash.   I served them on our salads with dinner.  So yummy!

roasted seeds salad

As for the stuffed squash, first you have to prep the halves by removing the seeds, then cutting off a little sliver on the bottom so they can sit upright without being a Weeble (70s reference to show my age).


prepared acorn sqush

Brush squash halves with oil and sprinkle with cinnamon.  Place face down in a pan, cover with foil and roast in oven.  While they roast, prepare the stuffing.    I wanted something hearty so I used beef and onions.  And thinking of how well acorn squash goes with cinnamon and sweet flavors, I thought it would be great to make a sweet and savory dish.  Moroccan recipes often call for cinnamon, ginger, allspice with meats, so I looked at a bunch of recipes which inspired me to choose spices for this dish.  I also added some cooked brown rice for chewy texture and nuttiness and added golden raisins for another layer of sweetness.
stuffed acorn squash side

I usually don’t hit it the first time I invent a recipe.  I often go back and tweak it and make it several times.  But this one was great in round one, so I thought I’d share it.  Even Denis loved it, and that is saying a lot!  Jamie doesn’t like acorn squash (I know, he’s crazy).  I used the beef filling wrapped in a flour tortilla and made him a Moroccan Burrito, which he ate with relish.  Crisis averted.
stuffed acorn squash 1Hope you like this sweet and savory fall dish!

Roasted Acorn Squash with Beef and Rice Stuffing

1 acorn squash, cut in half lengthwise, seeds removed

1 tablespoon vegetable oil, divided

2 teaspoons cinnamon, divided

1/2 white onion, diced–about 1 cup

1/2 pound ground beef

1/2 teaspoon salt and more to taste

2 cloves of minced garlic

1/2 teaspoon ground allspice

1/4 teaspoon curmin

1 cup cooked rice

1/4 cup golden raisins

2 teaspoons butter

maple syrup to taste

1.  Preheat oven to 350 degrees F.   Cut sliver off bottom of both acorn halves so that it doesn’t wobble when resting upright. Brush cut sides of squash with oil, sprinkle with 1 teaspoon cinnamon and place cavity side down on a baking.  Cover with foil and bake for about 45 to 50  minutes, until tender when pierced.

2.  In large frying pan, heat oil over medium heat and cook onion for 5 minutes. Add minced garlic and cook 1 more minute.

3.  Mix in ground beef, salt, remaining stirring to break up beef. Add rest of cinnamon (1 teaspoon), allspice, and cumin and stir to coat meat.   Cook until beef is browned and cooked through, about 5 minutes.

4.  Stir in cooked rice and raisins and sauté until heated through.

5.  Dot acorn squash cavities with butter and press in with a fork.  Drizzle with maple syrup.  Fill cavities with beef stuffing.  You may have a little leftover stuffing.  I made my son a burrito with the leftover filling and he loved it!

13 Comments

Filed under Beef

Autumn Bounty: Roasted Acorn Squash and Seeds

Hope all you folks (who celebrate it) had a nice Thanksgiving!  We visited our family in Illinois for a week.  I also visited the children at Woodland Primary School in Gages  Lake where my sister-in-law works on Monday. We had fun pretending to make soup!

From the Daily Herald -- my sister-in-law is in the back in the striped sweater!

While I was in Illinois, I received a really touching email from a woman whose adorable 2 1/2 year old daughter, Addison, enjoys my book, Soup Day.  She did a blog post about them spending the day recreating the story that is so perfect I just have to share it.  Check it out here!

Before, during, and after the Thanksgiving festivities, we all indulged in comfort foods and desserts.  My mom made our favorite enchiladas.

My nephew made amazing grilled chicken sushi.  Unfortunately I have no photos!  Major fail on my part.  He basically grilled some chicken breast seasoned with salt and pepper in olive oil.  Then he cut it into strips and rolled it with cucumber, green onion and wasabi on seasoned rice and seaweed.  See the maki method here.  We also made crazy kimchee and jalapeno versions with smoked salmon and avocado that were so good.

My nephew’s girlfriend made these decadent, addicting Oreo Truffles with milk and white chocolate.

Photo credit: Run For Your Life on Food.com

My cousin made her own inventive creation of Coconut Frosted Pumpkin Cupcakes filled with Haupia (Hawaiian Coconut Pudding).   She’s from Hawaii and had the brilliant idea of combining Ina Garten’s Pumpkin Cupcake recipe (sans Maple Frosting) with this Haupia and Frosting recipe  (sans cupcake).  They were to die for!!

Since my brother’s house was overflowing with decadent food, I focused on making a lot of vegetables!  One of dishes I made was my favorite fall veggie that is also readily available throughout the winter months—acorn squash.  You can steam cook and even microwave them, but my favorite way to prepare them is to roast them at high heat.  It really brings out the natural sugars, and you can do double duty and roast the seeds at the same time.

To serve, I mash the cooked acorn squash halves in their skins a bit and add butter and brown sugar and cinnamon to taste.  I cut the halves into wedges and serve them in their skins.  If you don’t eat the skins, it’s easy to scoop out the sweet flesh and eat with a spoon.  It tastes like dessert.

We like to eat the savory roasted squash seeds as is or tossed on our salads for added crunch.

For about $1.49 per acorn squash, this is a fantastic deal I love to take advantage of this time of year.  🙂

Roasted Acorn Squash

non-stick spray

1 medium acorn squash

butter to taste

brown sugar or maple syrup to taste

cinnamon to taste

Roasted Acorn Squash Seeds

Seeds from an acorn squash

1 1/2 teaspoons olive oil

Kosher salt to taste (or other spices — cumin, smoked paprika, chili powder, garlic salt might be good!)

1.  Preheat oven to 400 degrees.  Line a baking sheet with parchment or foil.  Spray with nonstick spray.  Set aside.

2.  Cut acorn squash in half lengthwise.  Scoop out seeds and stringy flesh.  Separate seeds from flesh and rinse in a colander.  Spread seeds out on a paper towel to dry a bit.

3.  Place acorn squash halves cut side down (I do this to get them caramelized on top) on parchment or foil lined baking sheet.  Roast for 30 minutes.

4.  While squash is roasting, scrape seeds off paper towel into a medium bowl.  Toss seeds with oil and seasonings.  Set aside.

5.  When squash has roasted for 30 minutes, flip halves over so cut side is up.  Set timer for 20 more minutes and continue roasting.

6.  When timer goes off, move acorn halves to one side of the the baking sheet and spread prepared seeds on other side of pan in one layer.  Set timer for 10 minutes.

7.  When timer goes off, stir seeds and continue to check every five minutes or so once or twice.  Remove seeds to a plate when they are golden.  They will crisp up more as they cool.  Test acorn squash flesh to see if they are done.  If they are soft like a cooked sweet potato, they are ready.

8.  Season acorn halves with butter, brown sugar or maple syrup, and cinnamon to taste.  Cut into wedges and serve.
9.  Serve seeds as is in a bowl or tossed on salads as a healthy, crunchy condiment.

Mmmmm!

17 Comments

Filed under Children, Desserts, Dinner, Sides, Uncategorized, Vegetables, Vegetarian