Acorn Squash Stuffed with Andouille, Mushroom, Bell Pepper, and Fontina

I have to admit, I almost feel a little guilty: I'm on week 4 of 5 of my winter vacation. And while there's a small part of me that feels guilty, the sane majorty of me knows that I should (and have been) enjoy this restorative time before entering the fast and hectic pace of my last semester of grad school and student teaching. I've spent a lot of time with my new hobby (embroidery), making first stage plans for my wedding this summer, catching up on TV series (The Tudors, American Horror Story), yoga and pilates, and cooking. Lots and lots of cooking. There is often a mess to clean up afterward, but spending this time in the kitchen creating beautiful food is a very restorative practice indeed.

This post will be one of two that follows a theme, that of seasonal winter squashes. I started out the season with Butternut Squash and Cashew Creme Pasta with Shimeji Mushrooms. The dinner I made tonight focused on acorn squash. I like acorn squash for its compact size. It's easily cut in half, cleaned, and makes a nearly perfect and hearty meal for one person.

My game plan for this dish was to take something tasty and stuff it with other tasty things and bake it for a while. Can't go wrong with that.

Acorn Squash Stuffed with Andouille, Mushroom, Bell Pepper, and Fontina

Serves 2-4 people (depending how hungry those people are)


2 small-to-medium acorn squash

1tbs olive oil

3 shallots, cut into thin slices

1 red bell pepper, cut into 1" slices

8oz container of cremini mushrooms, each cut into 4 vertical slices

1/4 cup red wine

1 tbs dijon mustard

1 tbs dry rubbed Dalmatian sage

fresh ground pepper

kosher or sea salt

2 Andouille Sausages, if pre-cooked simply cut into 1/4" slices

1 cup grated fontina cheese


Preheat oven to 375F

Like I mentioned above, an acorn squash is easier to work with than, say, a large butternut squash. But still, be careful when cutting each squash (the rind is still quite hard). Start by finding the point at the bottom of the squash and cut a very small horizontal slice off of the bottom, just enough so that this half of the squash will rest flat without wobbling. Then cut the whole squash in half, horizontally, and scoop out the seeds and strings.

In a large skillet over medium-low heat, put in the olive oil and shallots and sweat the shallots until they soften for about 4-5 minutes. Bring the heat up to medium-high and add the bell pepper. In a small bowl mix the wine and mustard and then pour over the contents of the skillet. Cook for 2-3 minutes before adding the mushrooms. Add the sage, salt and pepper (to taste), and cook for 2 minutes. Add the sausage and cook for another 3 minutes or so.

Lightly grease a cookie sheet with olive oil and put your acorn squash on the sheet, cut-side up so that each forms a bowl. Generously fill each bowl with the filling before topping each half with 1/4 cup of the fontina cheese.

Bake the squash for 45-50 minues until the squash is tender when pierced with a fork and the cheese is bubbly and golden.

When the squash is done and out of the oven, it doesn't hurt to let these hot bowls of deliciousness cool off for about 5 minutes before digging in.

 

We ate these pretties with a salad of mesclun greens with a white balsamic/white miso vinaigrette and a glass of Côtes du Rhône (the same wine used in cooking the filling). Oh so good.