Stuffed Acorn Squash
This recipe is done in three stages. You can bake the squash in the spices, make the stuffing, and prepare the sauce a day ahead. Please note that the squash rub can be stored for months in an air-tight container.
Squash Savory Blended Spices
- 2 large acorn squash
Dry spice blend
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground clove
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground thyme
Cut the two large acorn squash in half horizontally, cutting the bottom to keep the squash level. Rub the inside and rim of the squash with 1 tablespoon of the dry blend. Now add to each:
- 1 teaspoon butter
- 1 teaspoon honey
- 1 teaspoon maple syrup
- 2 tablespoon Maderia wine
Preheat oven to 350 degrees. Place the squash in a baking pan, facing up, and bake covered with foil for 30 minutes. Remove foil and cook squash 15 more minutes.
Spinach Tofu Stuffing for Acorn Squash
- 2 tablespoons olive oil
- 1/2 Spanish onion, diced
- 2 tablespoons chopped shallots
- 1/2 red pepper, diced
- 1 Granny Smith apple, skin on, diced into half-inch cubes
- 1 Red Delicious apple, skin on, diced into half-inch cubes
- 1/4 cup golden raisins
- 1/4 cup apple cider
- 1/2 teaspoon whole thyme
- 1/2 tablespoon herbes de Provence
- 1/2 pound firm tofu
- 10 oz package baby Spinach
- 1/4 cup vegetable stock
- 1/4 cup pine nuts
- 1/8 teaspoon salt and pepper blend
Sweat onion in oil for 5 minutes. Add peppers and shallots, and cook 3 minutes. Add apples and cook 3 minutes.
Now add the raisins, thyme, and vegetable stock. Cook 3 minutes more, then remove from heat. Mix in the tofu and spinach.
Adjust the seasoning with the salt and pepper blend. Let mixture cool and stuff into squash.
Apple cider reduction
- 2 cups apple cider
- 1/4 teaspoon ground cinnamon
Put cider and cinnamon in a saucepan, heat until it is reduced to 1 cup.
Place the stuffed squash in 350 degree oven and bake covered for 20 minutes. Uncover and bake 5 minutes more. Remove from oven, pour hot cider reduction on top, and serve.
Source
Recipe from Butternuts Eatery and Catering Company
