Friday, 13 January 2017

Cheesy Double-Baked Acorn Squash

If you are looking for acorn squash at this time of year you will likely need to go to a farmers market. They are not long-keeping squash, and their time is coming to an end. Of course, that means I have to use up the half-bushel still sitting in my laundry room...

Mine are those delightful little Gill's Golden Pippins which are actually not bad keepers for acorn squash. Any other variety is likely to supply squash about twice the size of these so one should be sufficient. You probably want to cut such a squash into 4 wedges to start with, for the first baking.

Also, this is an excellent thing to do with left-over, or at least planned-over squash. 

4 servings
1 hour to bake the squash
1 hour - 15 minutes prep time - to stuff and rebake

Cheesy Double-Baked Acorn Squash

2 small acorn squash
OR 1 medium acorn squash
a little mild vegetable oil
2 large eggs
2 tablespoons light cream
1/4 teaspoon salt
1/8 teaspoon rosemary, ground
freshly ground black pepper to taste
1/4 cup finely grated Parmesan cheese
2 tablespoons finely grated Parmesan cheese

Cut the acorn squash in half from stem to stern, and scoop out the seeds. Save them - clean them, toss them with a little oil, season to taste and roast them for 20 to 30 minutes to eat as a little snack, but that has nothing to do with this recipe.

Ahem. Preheat the oven to 375°F. Rub the cut surfaces of the squash with a little oil, and put them in a shallow baking dish. Roast until tender, about 1 hour. This can be done a day ahead.

When the squash are cool (enough to handle) return the oven to 375°F. Scoop out the flesh of the squash as close to the skin as you can get, but be VERY careful not to break through the skin. Mash the flesh thoroughly, and break in the eggs. Mix well. Mix in the cream and the seasonings, as well as the 1/4 cup of Parmesan cheese.

Divide the mixture evenly between the squash shells. Sprinkle the remaining cheese evenly over the squash. Bake them for 45 minutes, until hot and set, and the cheese is melted and slightly browned. Let rest 5 minutes before serving.




Last year at this time I made Bubble & Squeak.

1 comment:

RuckusButt said...

I made this tonight - thanks, it was very good! My squash was medium but I found it came out a bit egg-ier than I'd like. Maybe mine wasn't as fleshy. I'll make it again but with one egg.