Acorn Bowls - Just add Stuffing

One of my favorite things about autumn is all of the great winter squash that becomes available. My local markets recently had locally grown delicata, butternut, pumpkin, hubbard, spaghetti squash, buttercup, and one of my favorites: acorn squash.

One of the things I like best about acorn squash is its size - it's just right for two people, or one person plus leftovers. Since my husband works nights I might as well live alone when it comes to dinner! The shape of this squash is also perfect for stuffing with the filling of your choice since it becomes it's own little bowl. No need to make a trip to [insert name of your favorite trendy home goods store here] for a ceramic bowl in the shape of a pumpkin (cute tho' they are)!

Here is an easy stuffed squash recipe that makes the most out of the season's bounty:

Stuffed Acorn Squash - serves 2
1 acorn squash
2 servings couscous
2 tsp cider vinegar - optional
3 cups vegetables
1T + 2t olive oil
1T walnuts, chopped - optional
sage
nutmeg
salt & pepper 

Note before you start: I didn't specify the "vegetables" because you really can use what you like and have on hand. I used carrot, fennel and turnip in my stuffing but any root and bulb vegetables you like will work. Try something that might be new to you, like celeriac, with sweet potato and onions. You can also use leftover roasted vegetables if you happen to have some on hand. Also, the recipe calls for olive oil but if you have it available, try substituting a nut oil like walnut or hazelnut for a deeper flavor.

Preheat oven to 425º F

Wash, peel, and dice your vegetables into uniform pieces. Toss with a tablespoon of olive oil and season with salt & pepper. Place on a cookie sheet in the oven.

Cut the acorn squash in half and remove the seeds. Rub the flesh with 1 teaspoon of olive oil for each half. Season with sage, nutmeg, salt, and pepper. Place on a second cookie sheet in the oven. Turn down the heat to 375º F. Roast until vegetables and squash are tender; about 40 minutes. Make sure to stir the vegetables occasionally!

Since couscous takes only 5 minutes to prepare wait until the vegetables are ready. I add a teaspoon of cider vinegar per serving to the couscous for an autumn kick. If you like things sweet you can substitute the requisite water with apple cider. Couscous is great like that - you can replace the water with just about any liquid you like and it will absorb the flavors. Just be careful not to over-do it with a strong flavor!

Combine the couscous and the roasted vegetables. Adjust seasoning to taste and stuff into the cavity of the roasted acorn squash. Top with chopped toasted walnuts or pecans, if desired, and serve. If dining alone call your husband and tell him what a great dinner he's missing, again, because of his stupid schedule how much you miss him when he's gone.

Enjoy!