It’s been such a lovely weekend! The kind that leaves you feeling happy, fulfilled, grateful, and (maybe even) refreshed.
As per most Saturday mornings, yesterday we hit up the Alderney Farmers’ Market in Dartmouth. But this time we were accompanied by some wonderful friends for a bit of a ‘Dartmouth Day’, if you will (of course, I’m a big supporter of this!)
After the market, we all headed back to my place to cook up a massive feast using much of the local goodies we had just picked up – YUM.
Over brunch, while on the topic of cooking, I was asking what I should do with an acorn squash I had picked up the previous week.
I’m glad I did, because Mr. Chad had a great idea: stuff it!
This recipe is a mish-mash & combination of several other recipes I found online (referenced below). It was an experiment that turned out beautifully – an always welcomed surprise.
- 2 local acorn squash
- 1 loaf of fancy, crusty bread (I used a muesli & raisin bread I found at Sobeys)
- Roughly 1 cup of carrots – peeled and diced
- 1 cup of peas
- Handful of edamame
- 3 cloves of garlic
- 8-9 local green onions
- 2 tbsp. fresh lemon juice
- 1 cup veggie or chicken broth
- Thyme (dried or fresh)
- Oregano (dried or fresh)
- Omega Crunch shelled flax – roasted garlic
- 1 tbsp. oil
Preheat oven to 400 degrees F.
Heat oil in a wok, sautéing garlic & carrots until tender. Season with Herbamare, pepper & flax seeds. Add peas, edamame, fresh lemon juice, and green onions and sauté until heated through. Stir in the herbs and season again. Remove from heat.
Remove bread from oven, and add it to wok. Stir in the cup of broth. Transfer to greased casserole dish, cover, and bake for 30-35 minutes.
Prick (with a knife) acorn squash several times and place in microwave for 2 minutes. Remove, and cut the squash in half lengthwise. Scoop out seeds, and return to microwave for another minute.
Place squash on a baking sheet skin side down. Brush with oil and season with Herbamare, pepper, and flax seeds.
Once stuffing is baked, increase oven temp to 425 F degrees. Bake squash for 30 minutes, until a knife inserted into the thickest part of the squash goes in easily.
Remove squash from oven, and stuff with stuffing. Return to oven, broiling for a few minutes until stuffing starts to golden (keep a close eye on this!).
Serve with none other than a delicious red wine. I chose an all-time favourite of mine: Gaspereau Vineyard’s Lucie Kuhlmann.
How do you cook/eat acorn squash?