Baked Stuffed Squash, Three Ways ~ The Garden of Eating

Saturday, November 14, 2009

Baked Stuffed Squash, Three Ways

There's something wonderful about baked stuffed squash. It's like healthy comfort food -- hearty, warm, and delicious. It's also fun to make since there is an endless variety of stuffings.

Since Thanksgiving is coming up soon, I figured I'd try out three of my favorite winter squashes - acorn, butternut and delicata - with three different stuffings.

A trio of winter squashes by Eve Fox, Garden of Eating blog

To make things easier on myself, I used short grain brown rice as the basis for all of the stuffings though you could just as easily use farro, quinoa, basmati rice, risotto, torn up bread, etc. I used egg as a binder and lots of fresh herbs in each one.

The stuffed delicata squash and the stuffed acorn squash were inspired by an article on winter squash that I clipped from Sunset magazine last fall although I've adapted them both slightly. I made up the butternut squash recipe after browsing through some recipes online. There is plenty of room for interpretation so please feel free to be creative with your ingredients.

A trio of baked stuffed squashes by Eve Fox, Garden of Eating blog

Hope you enjoy this smorgasbord of stuffed squash! Click below for the individual recipes.

* Sage and Nut-Stuffed Delicata Squash
* Sweet & Savory Stuffed Acorn Squash
* Red Pepper & Sausage-Stuffed Butternut Squash

1 comment:

Kirsten Lindquist said...: You certainly went to town on this one! Thanks for the variety, I'm definitely trying the sausage and pepper!; November 14, 2009 at 11:22 AM