Recipe for: Acorn Squash Stuffed with Bread, Cheese, & Bacon
|1 small||shallot, thinly sliced|
|1 clove||garlic, minced|
|2 tsp||chopped sage (from 3 to 4 leaves)|
|1 1/2 cups||bread cubes (from a crusty loaf or baguette)|
|3/4 cup||grated cheese (try a mix of gruyere, fresh mozzarella, and cheddar)|
|3 Tbs||heavy cream|
|1 medium||acorn squash, sliced lengthwise, seeds and strings removed|
|salt and pepper|
1. Heat oven to 400℉.
2. Cook the bacon in a skillet over medium heat until crispy. Remove, crumble, and set aside. In the same pan, cook the shallot until it begins to brown (four to five minutes). Add the garlic and sage, and cook just until fragrant (about one minute; don't burn the garlic).
3. In a medium bowl, combine the shallot mixture, bread cubes, cheese, and bacon. Pour in the cream, and stir until everything is moistened. Add ½ teaspoon of salt and a few grinds of pepper.
4. Rub a little olive oil into the squash, coating the sliced edges and the cavity. Sprinkle on some salt and pepper. Divide the stuffing between the halves, packing it in so that the squash can still lie flat when turned upside-down.
5. At this point, the stuffed squash halves can be refrigerated for up to 24 hours before cooking. Add five to 10 minutes to the total cooking time.
6. Carefully place the squash halves upside-down in a baking dish. Bake for about one hour, until the flesh of the squash can be easily pierced with a knife. If the juices and cheeses start to burn after 30 or 45 minutes, add a few tablespoons of water to the dish. Once the squash is cooked, use a spatula (or two) to flip them over. Serve as is or slice down the middle.
This wine pairing recipe was provided by The Kitchn