pureed pumpkin and acorn squash casserole

#PUREED PUMPKIN AND ACORN SQUASH CASSEROLE FULL#
#PUREED PUMPKIN AND ACORN SQUASH CASSEROLE PRO#
#PUREED PUMPKIN AND ACORN SQUASH CASSEROLE PLUS#

Preheat the oven to 400 degrees, and line a baking sheet with foil or parchment paper.

Begin by gathering and prepping all of the ingredients according to the ingredient list above to have ready and organized for use.

To finish, I top with green onion, and dig in!.

I bake the stuffed squash for a few moments more just until the cheese is melted.

Once the acorn squash is roasted and tender, I spoon into their centers a generous amount of the beef and rice filling, top with cheese.

While the acorn squash roasts, I prepare my zesty filling, and set it aside.

I season the cut sides and roast for roughly 35 minutes, until tender.

To begin, I cut open and clean out my acorn squash.

#PUREED PUMPKIN AND ACORN SQUASH CASSEROLE FULL#

Here's a sneak peek at my stuffed acorn squash recipe: (or just jump to the full recipe.) I then use a spoon to scoop out the seeds and stringy bits inside-voila!

If it doesn't go completely through, I give the squash a firm thud against the cutting board with my knife still in it (as you would with a coconut), and this always cuts/splits it the rest of the way for me. Still holding the acorn squash horizontally, I place my knife in the center, and using a kitchen towel for extra leverage, I place the towel over my knife and push down quite hard until my knife makes its way through. I take care not to cut too far as to get into the hollow part of the squash. Then, I flip the squash around and cut off just the stem portion to create another flat surface, which helps the squash to sit evenly on a plate once prepared. I take a large, sharp knife, and cut just enough of that pointy tip off to create a more flat bottom. I hold the squash horizontally on a cutting board so that the stem end is on my left, and the slightly pointy end is on my right. It's such a warming and satisfying pick for a cold and cozy late fall or winter dinner! My Stuffed Acorn Squash Recipeīecause acorn squash can be a bit hard to cut through, it can seem a little intimidating to work with, but I have a couple of tips on how I prefer to cut it before I roast and stuff it with my mouthwatering filling.

#PUREED PUMPKIN AND ACORN SQUASH CASSEROLE PLUS#

My stuffed acorn squash recipe includes a healthy mixture of lean ground beef seasoned with cumin, a sprinkle of cinnamon and cayenne for kick, plus a kiss of orange zest, along with black beans, juicy cherry tomatoes, a sprinkle of pumpkins seeds and a little sharp white cheddar. One of my favorite ways to enjoy acorn squash is to cut it open and hollow it out, then roast it and stuff it with a zesty filling with lots of flavorful spices-very hearty and satisfying! While we often think of acorn squash as an autumn staple, it's actually typically available in our markets year-round, and makes for a truly healthy dinner option anytime when paired with a few other creative ingredients. My zesty stuffed acorn squash recipe is a favorite in our household, filled with wholesome brown rice, lean ground beef seasoned with warming spices, cherry tomatoes, black beans, pumpkin seeds, plus a sprinkle of sharp white cheddar!Īcorn Squash Stuffed With Zesty Ingredients For a vegetarian version of this casserole, simply leave the bacon out.Stuffed acorn squash is a deliciously nutritious meal that's cozy to enjoy in late fall and winter. Peel each section, then halve the bottom and scoop out the seeds. First, lay the squash on the cutting board and use a sharp, heavy knife to cut between the long section of the vegetable and its bulbous, bottom end. For easy (and safer) prep, break it down into smaller pieces.

#PUREED PUMPKIN AND ACORN SQUASH CASSEROLE PRO#

Pro tip: Cutting butternut squash is easier with a little know-how. The good news is that this casserole isn't just great for regular dinners-it fits the bill for your Thanksgiving feast and will be right at home nestled between a sweet potato casserole, green bean casserole, and cranberry sauce. (Top leftovers with a fried egg for an easy lunch.) We like it served alongside roast chicken or grilled steak for a weeknight dinner.

This savory casserole is packed with bacon and two types of cheese (mozzarella and cheddar, thank you very much) and just enough kale to lend the dish a healthy-ish twist. Equally versatile as a side dish or a main, this butternut squash casserole is a hearty, easy, and delicious way to eat your veggies. See ya, acorn squash. It's time for butternut squash to claim its rightful place on autumnal dinner tables.

Pureed pumpkin and acorn squash casserole