A delicious-sounding recipe from CSA member Sheri Chambers!
3 small acorn squash or of equal size
1 medium onion, chopped
2 Tablespoons butter
1/3 cup bread crumbs
Salt & Pepper to taste
1/2 cup grated gruyere cheese
3 cups chicken stock
1/2 cup heavy cream
Preheat oven to 400’. Cut thin slice off bottom of each squash so it sits level. Slice cap off squash and reserve. Scrape out seeds and fibers. Sauté onions in butter until tender. Add bread crumbs and stir until butter is absorbed. Remove from heat and stir in salt, pepper, nutmeg, and cheeses. Place squash in baking pan. Divide crumb cheese mixture equally among the squash. Add enough stock so that the squash is almost full. Replace cap on each squash. Bake 46 to 60 minutes or until soup is simmering and squash pulp begins to get tender. Reduce heat to 350’ and bake 15 to 20 minutes until squash is tender. Squash should not lose its shape. Stir cream into each squash and adjust seasonings. Serve soup and remember to scrape the inside of each squash bowl.
wow–decadent! Sounds delicious. I made this Moroccan-style stuffed acorn squash over the weekend.