This is just a little post, because I’m excited about the lunch I just made. These winter squash halves are stuffed with bread, cheese, and other good stuff (bacon, garlic, cream…), then baked in the oven until golden and crusty. I used delicata — “the best squash,” said the lady at the Farmers Market — but acorn, butternut, or pumpkin would all be wonderful. This recipe, from The Kitchn, is like Dorie Greenspan’s Pumpkin Stuffed with Everything Good, but in miniature form.
Here’s the clever part of the recipe: Once you’ve packed the stuffing into your squash boats, nestle them upside down in a baking dish lined with parchment paper. (I’ve started lining everything with parchment paper to prevent sticking; it’s my new life motto.) With the squash flipped upside down, the flesh cooks faster and the stuffing sears golden, crunchy, and delicious against the hot surface of the baking dish.
You guys, this was SO good! The stuffing had crunchy bits and steamy pockets, offset by the chestnut sweetness of the squash.
Find the recipe here.
Bon weekend!
Looks yummy. With my kid now a cashier at a weekend farm stand and the owner happy to let us take away bags for free, I’m ready to try all the squashes.
Love the quick bite. Sometimes a short read is exactly what’s needed to showcase a tempting morsel. Looks delicious. I just baked a butternut squash on parchment paper last week. Flipped it over, covered it with a little butter and it was Devine!
I never make squash, but with you and dorie greenspan behind this, I’ll try it.
Looks delicious….will try this with butternut.
Very autumnal!
Sounds delicious. Must try. Will let you know.
Looks delicious! I roasted butternut squash with herbs, olive oil and cheese, this week. This sounds even better. I love parchment paper too. Anything that makes cleaning up easier is great.
Oh yeah this does look good :D I mean bacon, cheese, bread and cream!
Yum! And I love this mini post, without which we might not have learned of this timely recipe =-)
Delicata squash is my absolute favorite! Haven’t seen it France though…do you know if they have it here? I could use butternut but I would prefer delicata.
Anne — What a great kid with a great gig! Those squashes ain’t cheap. Hope you get to experiment a bit!
Sandy — Thanks for stopping by! Isn’t parchment paper the BEST?
Jackie — It was SO good — if you make it, please let me know how it turns out!
Christine — Thank you! I think this would be wonderful with butternut. They’re a bit bigger, so you may consider increasing the stuffing quantity…
CK — Anti-stress Farmers Market meals are my new goal! :)
Betty — Please do! :)
Jeanne — Your butternut sounds delish! Did you roast in cubes, or whole? I love cubes of butternut tossed into green salad.
Emma — I know, right? It’s the holy triumvirate of delicious foods :)
Kristin — Awww, merci, ma belle! I’m having fun playing around with the mini post! Seems a lovely way to stay connected.
Claire — I’m not sure… If I were in Paris, I might make this in one of those small pumpkins, a potimarron. I’ll ask on Twitter about the delicata and let you know! :)
I’ve never cooked with any squash except zucchini and that flat patty pan squash, but I’ve always wanted to try some of those mature squash with the hard skin … Acorn, Japanese kabocha, butternut, etc. but they didn’t look cookable except by roasting it … and then what? Now I have something appetizing and appealing with your quick recipe! Thanks!
Oh this is brilliant! I’ve been looking for an excuse to make Dorie’s stuffed pumpkin but haven’t been able to gather a large enough crowd. These little gems are perfect little single-servings! I’ll think I’ll throw in some spicy turkey Italian sausage.
Ann, We LOVE delicata squash. I’m going to try this recipe soon. It looks like something I could pull off. Thanks for sharing!