Mediterranean Stuffed Acorn Squash
I have this poster in my kitchen with the heading “District Harvest: What’s in Season in Washington, DC,” and my house guests often study it when they’re not admiring my collection of half-dead succulents. It’s a beautiful infographic with concentric circles depicting what produce you can get fresh from DMV* farms when. The winter months on the infographic are pretty bare, but there’s this beautiful orange band spanning from November through March for winter squash. So when I feel like winter is the season of kale and sadness**, it’s nice to look at that poster and remember that my brilliantly colored, cozy little squash friends will not abandon me.
If you have been following along on the blog, you’ll know I’ve been on a squash bender recently what with my brown butter butternut squash pasta and butternut squash red curry, but I couldn’t help experimenting with some more squash recipes. Couldn’t help it. I really hope you all like squash.
I discovered with the help of Instagram that acorn squash is the perfect vessel for carbohydrates and is also very easy on the eyes. It’s basically the Millennial version of a bread bowl. Also, no peeling is required since you’ll roast it by the half-squash, and the flesh is really tender. This squash is really perfect to impress a date with, or a roommate whose stuff your cat just vomited on, or really, anyone.
The prep is pretty straightforward. The acorn squash is roasted until it caramelizes and then filled with a mix of quinoa and couscous, feta, sauteed scallions, raisins, and pecans. It’s a surprising and delicious combination of fluffy, chewy, crunchy, sweet, and salty, and… I’m out of adjectives, but you get the picture. I based my roasting technique for the squash on the kitchn’s method, and it worked like a charm.
*That’s District, Maryland, and Virginia, not the place where productivity goes to die.
**Yes, I associate the two with one another. We have a challenging relationship but we’re working on it.