Let’s cook something new. Winter squash are in season in grocery stores; my favorite is acorn squash. The squash has a mild, almost sweet flavor with the texture like a pumpkin. It’s easy to cook–just add margarine, salt and pepper. Or for something more fancy add a stuffing; both ways are delicious. A local grocery store featured winter squash in a large bin; I had to purchase several and that sent me scrambling to my recipe file to locate a favorite recipe.
If you’ve never cooked acorn squash, you should try this vegetable. It is shaped like a giant acorn. All winter squash have hard shells which are difficult to pierce and a hollow center full of seeds. The outside shell isn’t good to eat; if boiling the squash–peel it first. I like to bake the acorn squash; hence no need to peel it. Acorn squash has a bright orange flesh and all the health benefits of other deep orange vegetables.One of my favorite ways to prepare acorn squash is fill the center with green peas, onions and a glaze of maple syrup and butter. This recipe has been a favorite over the years and we serve it at holiday dinners such as Thanksgiving and Christmas. It is colorful, tasty and healthy.
Vintage PF/Country Living Magazine Recipes
I had to search in my recipe file for quite a while to locate my favorite acorn squash recipes. The recipes dates me; I believe it can be called a vintage magazine recipe. They are from a PF/Country Living magazine in 1979. The sausage-stuffed acorn squash is the first recipe I tried using acorn squash. We loved it.The back side of the page is an advertisement for a very classy 1980 Oldsmobile. Now you don’t see these autos anymore. I remember they were very large cars; sort of like driving a “tank”.
Making the Recipe
Here are the ingredients for the two recipes. I purchased 4 acorn squash; these are small ones ranging from 1 pound to 1-1/2 pounds. When cut in half lengthwise, they make 2 very large servings per squash or 4 medium servings.
Place the squash, cut side down, on a large baking sheet with a rim. Fill the pan with 1/4 inch water. Bake for 35 minutes at 375 degrees. If baking only two squash use a 13″ x 9″ casserole dish and add 1/2 cup boiling water.Remove squash from oven, carefully transfer to lightly oiled casserole dish, cut side up. Add cooked peas, onions and maple syrup glaze to centers of 4 squash halves and sausage which has been browned and cooked, onions and bread crumbs to the other 4 halves. Bake an additional 20 minutes. I used maple flavored sausage; next time I’ll substitute “hot” sausage and reduce the amount of bread crumbs.
Green Pea-Stuffed Acorn Squash by MayleesKitchen
- 2 small acorn squash (approx 1 lb to 1-1/2 lb each)
- 1-1/3 cup green peas, frozen
- salt and pepper
- 2 Tbsp margarine
- 1/2 cup chopped onion (1very small onion)
- 3 Tbsp maple syrup
Method and Steps:
- Pre-heat oven to 375 degrees.
- Wash squash. With a sharp knife, cut acorn squash in half lengthwise. Scoop out seeds.
- Place squash, cut side down, in a 13 x 9 x 2″ casserole dish. Add water to fill 1/4 inch. Bake in 375 degree oven for 35 minutes.
- Remove from oven and pour off water from casserole dish. Turn squash cut side up. Lightly salt and pepper. Set aside while making filling.
- Meanwhile, place peas in small saucepan with a small amount of water. Salt lightly. Bring to boil, reduce heat and steam for 5 minutes. Remove from heat, drain and set aside.
- Add margarine to small skillet and heat over medium high heat. Add chopped onion. Cook and stir for 5 minutes until onion is translucent. Reduce heat if needed to avoid burning.
- Add drained peas and maple syrup to onion in skillet. Mix to combine and heat through on medium heat.
- Portion and spoon peas into 4 squash cavities.
- Return to oven and bake 15 to 20 minutes longer.
- If desired, cut squash in half lengthwise, making 8 servings.
Sausage-Stuffed Acorn Squash by Margaret Chason
- 2 medium acorn squash
- 1/2 pound mild bulk pork sausage (use spicy sausage for more zip)
- 1 small onion, chopped
- 1/2 cup breadcrumbs
Method and Steps:
- Wash squash; cut in half length-wise and remove seeds.
- Place cut side down in a shallow baking dish.
- Add 1/2 cup boiling water and bake at 375 degrees for 35 minutes.
- Turn cut side up and sprinkle with salt; set aside.
- Cook sausage and onion until browned, stirring to crumble meat; drain.
- Stir in breadcrumbs; spoon into squash cavities.
- Bake at 375 degrees for 20 minutes.
Source; PF/Country Living/November 1979