November 18, 2009
Stuffed acorn squash
Note: This recipe is adapted from "Cooking From Quilt Country" by Marcia Adams. She says some families enrich the stuffing with some chopped ham.
Total time: About 2 hours
Servings: 4 to 6
2 acorn squash
1 tablespoon oil
1 cup chopped onion
2 tablespoons minced parsley
1 slice dense textured brown bread
2 tablespoons butter, melted
1/4 cup ( 1/2 stick) butter, softened
1/4 cup sour cream
Salt and pepper
1. Heat the oven to 350 degrees. Cut the squashes in half and remove the seeds. Set them cut side down on a baking dish covered with aluminum foil, add water to half fill and bake until the squashes are soft, about 1 hour.
2. While the squashes are baking, heat the oil in a small skillet and sauté the onion over medium heat until translucent, about 8 to 10 minutes. Add the parsley, stir and remove from the heat.
3. Process the bread to fine crumbs in a blender (you should have about 1/2 cup), add the 2 tablespoons melted butter, process together and set aside.
4. Process the onion and parsley until well chopped. Scrape out the squash flesh, leaving about three-fourths inch next to the shell. Add the squash flesh to the onion and parsley along with the 1/4 cup butter, the sour cream and the egg and process until smooth. Season to taste with salt and pepper.
5. Fill the acorn squash shells with this purée and top with the buttered bread crumbs. Set cut side up on a buttered baking dish and bake until the filling is somewhat set and the crumbs are brown, 25 to 30 minutes.
Each of 6 servings: 279 calories; 4 grams protein; 22 grams carbohydrates; 3 grams fiber; 22 grams fat; 11 grams saturated fat; 82 mg. cholesterol; 5 grams sugar; 92 mg. sodium.