Stuffed Acorn Squash

With so many beautiful and unusual squashes showing up in markets right now, I can’t seem to come home without at least one knobby, colorful, speckled squash in my bag. Happily, stuffed squash is a dish that will work for just about any winter squash I happen to pick up. You don’t really need a recipe — just a few basic steps and dinner practically makes itself.

I consider stuffed squash to be one of the most perfect autumn weekend meals imaginable. I love futzing over the filling and then lazing on the couch while everything roasts. The house gradually fills with savory aromas until I can hardly wait another second to dive in.

Eating these stuffed squashes is an entirely personal experience. Maybe you like to work from the outside in, taking a little bit of squash and a little bit of filling in each bite. I’m a masher, personally — I scrape all the squash from the sides and mix it thoroughly into the filling before finally digging in. You can take either approach, or invent your own special style.

One squash the size of a grapefruit or a little larger is usually enough for two people. All my instructions below are written with this in mind, but it’s easy enough to multiply everything to feed more people. In fact, stuffed squash is an easy and elegant dish to serve at a dinner party, particularly since it can be easily adapted to for both.

• You can customize your fillings. Plus it’s a great way to use leftovers like cooked chicken, roasted vegetables, and rice.
• It’s the perfect fall dinner. Try a mix of barley, sausage, mushrooms, onions, and mozzarella seasoned with thyme and a pinch of cinnamon for the filling. Fall flavors at their best!

I’ve tried making stuffed squash with just about every squash out there, and I truly love them all. Here are some of my top picks:

• Acorn squash: A dependable favorite!
• Red kuri squash: It’s creamy and chestnut-sweet.
• Delicata squash: This fall classic is nutty and slightly sweet.
• Spaghetti squash: The spaghetti-like strands are fun to eat.

• Whole grains: Barley, quinoa, millet, farro, or wild rice.
• Proteins: Roasted chicken, tofu, ground sausage, or ground beef.
• Vegetables: Mushrooms, zucchini, onions, and bell peppers.
• Nuts: Walnuts, almonds, or pecans.
• Fresh herbs: Thyme, parsley, or rosemary.
• Spices: Coriander, cumin, garlic powder, or chili powder.
• Cheese: Parmesan, mozzarella, provolone, or feta.

About two to three cups of combined ingredients will do the job just fine.

The initial roasting time of the un-stuffed squash may vary depending on the variety, but it rarely takes more than an hour.

1. Prepare the squash for roasting. Arrange a rack in the lower-middle position of the oven and heat to 375°F. Cut the squash in half from stem to root. Scoop out the seeds.
2. Transfer the squash to a baking dish. Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with aluminum foil.
3. Roast the squash. Roast the squash until very soft and tender when poked with a fork or paring knife. While the squash is roasting, prepare the filling.
4. Prepare the filling. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can cook your choice of filling.
5. Stuff the squash halves. Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil, sprinkle with salt and pepper, then divide the filling between the halves.
6. Bake the stuffed squash halves until bubbly. Cover again with the foil. Roast until heated through and bubbly, then top with extra cheese if desired and serve immediately.

• Stuffed Butternut Squash
• Sausage and Kale Stuffed Spaghetti Squash
• Stuffed Winter Squash
• Meatball-Stuffed Spaghetti Squash
• Stuffed Delicata Squash

• Make ahead: The squashes and the filling can be prepped in advance and warmed just before serving.
• Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

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