Well hello there, how have you been? I am not sure what happened but I must have blinked because October is almost over and we haven’t done any blogging. Yikes. Luckily, it is fall and we just got our first Winter CSA distribution so there is plenty of inspiration to go around. The winter CSA is lots of fun because the distributions are over flowing with tons of vegetables, apples, dried beans, and other goodies. With that big box of yum, we were quickly inspired to make this delicious (almost vegetarian) butternut squash stuffed with flavors of fall.
The squash is roasted with butter and maple syrup and then filled with a stuffing made from leeks, apples, bacon, brown rice, and more maple syrup. The stuffing nicely balances the sweet with the savory and makes for a light but filling main dish. The recipe calls for butternut squash but you could easily substitute acorn or another hard shelled squash if that is what you had on hand.
This dish requires a few steps to make but it can almost all be done ahead of time. It makes a great Thanksgiving option because you can prep it all a day or two in advance and then heat it up right before serving.
Bacon and Apple Stuffed Squash
2 medium butternut squash
1 tbls butter
3 tbls real maple syrup, divided
2.5 ounces thick cut bacon
1 leek, white and light green parts only, cleaned and finely chopped
1 clove garlic, minced
2 small apples, peeled, cored, and finely diced
1/2 tsp cinnamon
1/4 tsp ground cloves
1 cup cooked brown rice
Cut the squash in half lengthwise and scoop out the seeds. Arrange the squash in a roasting pan, cut side up. Divide the butter and 1 tbls of the syrup between the four cavities. Fill the pan with about an inch of water, cover with foil, and roast at 375 until mostly tender, about 40 minutes. Remove the foil, rub the butter and syrup from the cavity all over the squash and cook for another 10-15 minutes until it starts to caramelize around the edges.