A while back my wife and I decided that if we were going to justify storing our cookbook collection, we needed to make at least one recipe from each book every week.It sounded simple enough, and I happily joined her in browsing through Taste of Home magazine’s Prize winning Recipes (spring 2006), the first of the books on our target list, picking three recipes as we went. Of course, it all went kind of sideways from there.
The recipe in question was for Curried Beef-Stuffed Squash, which looked wonderful at first glance. Unfortunately, my penchant for winging it in the kitchen very quickly led way to a completely new recipe based on the flavors I was craving at the moment. It seems no matter how much I want to follow a recipe, the by the seat of his pants cook in me always takes over, and I never know exactly what the end result will be.
In this case, it was fabulous!
Roasted Stuffed Acorn Squash Recipe, a Sage Sensation
Ingredients
Instructions
Nutrition Information:
Yield:
6 Serving Size:
1
Amount Per Serving: Calories: 303Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 250mgCarbohydrates: 53gFiber: 31gSugar: 3gProtein: 10g
What I would have done differently had I thought of it at the time:
The only thing I can think of that might have made this better would be a bit of seasoned breadcrumbs, but even then, the star here is really the buttery, melt-in-your-mouth squash. The filling plays a very nice supporting role.
Links to other recipes like this:
- Curried Beef-Stuffed Squash, from Taste of Home Magazine
- Stuffed Acorn Squash with sausage and two rices, From Kitchen Mage
