Stuffed acorn squash

December 1, 2009 at 8:11 pm 2 comments

I am slowly turning on to acorn squash. I’ve always loved the way it looks, and the sheer simplicity of it. But it’s so rich that sometimes I find myself sated after the first few bites. I decided to try making it stuffed instead of the usual baked version with maple syrup glaze. It was delicious, a snap to make and perfect for a chilly winter evening. Below is a recipe for 4 people.

2 acorn squash, cut in half
2 tablespoons vegetable oil
1 cup red onion, minced
2 cloves garlic
1-1/2 cups chickpeas (or 1 can)
1 cup white wine
1 teaspoon dried thyme
1 cup fresh or frozen peas
3/4 cup grated or thinly sliced gouda cheese (Alberta-based Sylvan Star Gouda is hard to beat)

Place squash halves cut side down in a baking dish filled with about 1 inch of water. Bake at 425F for about 20-25 minutes, or until tender all the way through. While the squash are baking, saute the onions and garlic in oil for about 5 minutes or until onions start to turn golden brown. Stir in the chickpeas and then deglaze the pan with the wine. Allow the mixture to thicken slightly and when about half of the wine has evaporated, add in the peas and thyme and season with fresh ground black pepper. Remove from heat.

Pull the squash out of the oven. Drain most of the water from the pan and then rest the squash back inside skin side down. Spoon the chickpea filling into each squash half, packing it down lightly. Top with the gouda and return to the oven for about 10 minutes until the cheese is melted on the top. Serve 1 half squash per person with wild rice and a salad.

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Entry filed under: Cooking, Eco, Gluten Free, Home, Life, Local food. Tags: , , , , , , , , , , , , .

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