Tuesday, October 22, 2013

Apple and Blue Cheese Stuffed Acorn Squash


Last fall I made a roast chicken stuffed with apples and acorn squash, and while I was researching the acorn squash stuffing I kept coming across recipes for stuffed acorn squashes. While it wasn't what I was looking for, the idea of stuffed acorn squash appealed to me. I filed the idea away at the back of my brain.



The squash stuffed chicken turned out great, but I never got around to making the stuffed squashes last year, so on Friday, when S and I had a day off in between event shoots I decided to try my hand at stuffed squash. And I am so, so, so glad I did. Stuffed acorn squash is amazing!



The squash, apples, onions, and cranberries all compliment each other's lovely autumnal flavors, and the blue cheese rounds it out with a bit of creaminess and a bit of that blue cheese funk. I used Moody Blue by Wisconsin Based cheese maker Roth Kase, who also make my go-to blue cheese, Buttermilk Blue. The Moody Blue is lightly smoked, which added a lovely taste of woodsmoke to this dish, reminiscent of a campfire being smelled in the distance. It was great, but any blue cheese will certainly work for this recipe.



This is definitely an easy dinner. The hardest part is cutting the Acorn Squash in half, as they are a pretty firm gourd. I would recommend a large, sharp knife. 
S and I each ate half a squash as our entree on Friday night, and though I expected it to be tasty, I was amazed at just how delicious these were. 
These would be perfect at a fall themed dinner party, maybe even a Samhain gathering if you're so inclined, and of course they would be wonderful on Thanksgiving as well. However, they were also very delicious on a regular Friday night.




Apple and Blue Cheese Stuffed Acorn Squash
Serves two. Could easily be doubled for four.

1 acorn squash cut in half
1 green apple
1 small yellow onion
2 tbsp butter
2 tsp brown sugar
1/4 C dried cranberries
1/2 C crumbled blue cheese - Moody Blue
Dash of black pepper


Preheat oven to 350 Degrees Fahrenheit.
Cut sqash in half lengthwise so you have two bowl shaped pieces. Scoop out the seeds and stringy flesh. Place facedown in a baking dish and add enough water to cover the bottom of the pan. Bake for 40 minutes.

While squash is baking chop the apple and the onion into small, about 1/4 inch, pieces. Melt the butter in a frying pan and add the apples and onions and a bit of black pepper. Cook until onion is transparent and caramelized, about ten minutes on medium-low heat. 

Once the onions are caramelized, add the cranberries and brown sugar, and mix in, remove from heat.

Crumble the blue cheese and set aside.

When Squash is finished baking, remove from baking dish, discard water, and place squashes bowl side up  on the baking dish. Add a bit of blue cheese to each squash, then some apple and onion filling, then more blue cheese, then more filling, until each half squash is full. Top with more blue cheese. Place back in oven for 12-15 Minutes, until cheese is nice and melty.
Serve immediately and enjoy!


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