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Walnut Stuffed Acorn Squash

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  Unsalted butter 2 Ounce (1/4 Cup, 60 Gram)
  Finely chopped onion 2 1⁄2 Ounce (1/2 Cup, 75 Gram)
  Finely chopped celery 2 1⁄2 Ounce (1/2 Cup, 75 Gram)
  Fresh white bread crumbs 4 Ounce (125 Gram, 2 Cups)
  Dried sage 1 Teaspoon
  Salt 1⁄2 Teaspoon (Plus Salt To Taste)
  Salt To Taste
  Freshly ground pepper 1⁄4 Teaspoon (Plus Pepper To Taste)
  Pepper To Taste
  Chopped prunes 3 Ounce (1/2 Cup, 90 Gram)
  Chopped walnuts 1 Ounce (1/4 Cup, 30 Gram)
  Water 3 Tablespoon
  Acorn squashes 2

Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
In a frying pan over medium heat, melt the butter.
When hot, add the onion and celery and cook, stirring frequently, until softened and wilted slightly, about 5 minutes.
Scrape into a large bowl and add the bread crumbs, sage, 1/2 teaspoon salt, 1/4 teaspoon pepper, prunes and walnuts.
Sprinkle the water over the top.
Stir and toss with a fork to distribute the ingredients evenly.
Set aside.
Cut out four 6-inch (15-cm) squares of aluminum foil; set aside.
Using a large, sharp knife, cut each squash in half through the stem end.
Using a spoon, scrape out the seeds and any fibers and discard.
Season the cut sides generously with salt and pepper.
Divide the bread crumb mixture evenly among the squash cavities, pressing it down lightly.
To prevent the stuffing from drying out, cover each squash with a square of foil, folding it down over the sides.
Place the stuffed squashes, foil side up, on the center of the rack, cover the grill and open the vents halfway.
Cook for 45 minutes.
Remove the foil and continue cooking in the covered grill until the squash is tender when pierced and the stuffing is lightly browned, about 15 minutes longer.
Transfer to a warmed platter and serve at once.

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