Stuffed squash recipes are the perfect cool weather supper. Whether you’re looking for a hearty and delicious weeknight dinner, or thinking ahead to your Thanksgiving table, stuffed squash recipes are right at home. This time of the year, we are all looking for cozy, filling meals that are also good for us.
Squash – whether they be Hubbard, acorn, butternut, spaghetti or any other variety you happen upon at the store or farmer’s market are delicious, and fall is when they are at their peak. They are wonderful roasted in the oven and stuffed with whatever you can dream up.
How to make stuffed squash
The first step is to cut the squash in half and clean out the seeds. Use a sharp chef’s knife to split the squash in half. Then scoop out the seeds and membrane with a large spoon.
One of the best tips I have ever received about cutting round or oval fruits and vegetables was this – give yourself a flat surface so it can’t roll around on you. It is much safer. To do this, cut a very thin slice off to give the squash a flat bottom.
If you like roasted pumpkin seeds, save the seeds and roast them. Sprinkle with a little salt and pepper and bake in a hot oven.
Make filling for stuffed squash recipes
Stuffed squash also makes a great addition to your holiday table. I love serving stuffed acorn squash at Thanksgiving, it’s a delicious vegetarian option.
The thing that works especially well with most stuffed squash recipes, is the timing. While the squash is roasting in the oven, the filling is made.
Most fillings take roughly 30 minutes, which is precisely the amount of time it takes to roast the squash before stuffing.
What do I need to make these recipes?
- 8 inch chef’s knife – this is the same knife I use. It is a workhorse.
- Heavy baking sheets – these will not warp in the oven.
- Parchment paper sheets – avoid the dreaded curl and use sheets instead of a roll.
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