Stuffed Acorn Squash

When I cut open an acorn squash, I am immediately struck by the colours and smells of autumn. Bright orange, rich and earthy. It’s like a walk in the woods just when the leaves are beginning to turn. This recipe is perfect to make after a long autumn walk as well. It warms you through and leaves you feeling full and light at the same time - a healthy comfort food.

The other lovely thing is that after you have rubbed the squash with the oil and spices, your hands smell like ginger biscuits for hours afterwards and isn’t that the best smell in the world?

The filling can be whatever you want it to be, but this is the mixture that I personally love. Adzuki beans are one of my favourites when the weather turns, again because of the earthy, filling flavours (so a leftover half tin will get used up very quickly) and you can’t go wrong with onion, garlic and mushroom. The pepper prevents the mixture from becoming a bit dry, which can happen and freshens the mix. The apple and carrot are a lovely addition, especially if you want to emphasise the sweetness of the squash, but they are not essential.

The spice mix I’ve listed below is my personal favourite. I found it in The Forme of Cury, a recipe book from the 14^th century. It is called Poudre Forte, or strong powder, a blend of cinnamon, ginger and white pepper, in whatever ratio you prefer. I find a ratio of 2:2:1 works best. I always have a big jar of it on hand, because it seems to go with everything, but you can make it for a single meal, I suppose…

The Recipe:

• 1 Acorn Squash
• 1 Tsp oil of choice
• 1 pinch of salt
• Spice mixture: 1 tsp powdered ginger; 1 tsp powdered cinnamon; ½ tsp white pepper
• ½ can Adzuki Beans (well drained)
• ½ Onion (diced)
• 2 cloves Garlic (minced)
• 2 Chestnut mushrooms (finely diced)
• ½ Bell Pepper (finely diced)
• 1 Carrot (grated)
• 1 Apple (finely diced) (optional)
• ½ tsp thyme

1. Cut the acorn squash in half and scoop out the seeds and guts.
2. Brush the exposed flesh with oil and seasoning and place on baking tray. Roast at 190°C for 45 minutes, until the flesh is easily pierced by a fork (if you are using an air fryer, then 12 minutes at 200°C works)
3. While the squash is roasting, fry the onions over a medium heat. When the onions are softened, add the mushrooms, apple and garlic. Season with salt, thyme and a tsp of the spice mixture. When the mushrooms are fully cooked, add the carrot and bell pepper and cook for another minute.
4. Remove the squash from the oven and spoon the filling into the hollows. If there is filling left (there probably will be) don’t worry, as it is fantastic reheated with rice.
5. You can serve it at this point, or return it to the oven to crisp. In the oven, at 180°C for 10-15 minutes. In the air fryer, at 180°C for 5-7 minutes.
6. Serve with salad.

Serving Suggestions

Pairs well with Whimple Orchards Cider 

Available here: https://courtneys.online/cider...

Zero waste tips

Seeds: wash them; toss in olive oil, garlic, paprika and salt and roast at 180°C for 12-15 minutes. It’s a healthy snack, or great addition to soup.

‘Guts’:

• Add to stock. Pumpkin guts will sweeten your stock and make it naturally thicker. Remember you have added it, or you might get surprised by the different consistency (I speak from experience)
• Boil it thoroughly, strain and add it to your dog’s food. They will love you forever. It’s also good for them, but mainly the loving you thing.
• Face mask: boil the guts until soft and strain them. Blend the cooked guts with 1 tbsp olive oil. Spread on your face and leave for 20 minutes. It’s really good for dry skin.
• Juice: Pour boiling water over the guts to soften them. Remove from the water, mash them up with a form and put through a strainer. Add the resulting juice to other juices or smoothies. 
• Compost. Make sure the seeds are removed, or you will end up with lots of pumpkin plants in your compost.

Skin

• Give them to your dustbin-dog (mine did not give me a choice. He might love squash skins more than he loves me)
• Compost
• Pumpkin chips: I have never done this, but apparently if you put cooked pumpkin skin coated with olive oil, cinnamon and nutmeg in the air fryer for 8 minutes at 195°C they are very nice. Aforementioned dustbin-dog has prevented me from ever trying this out.