Stuffed Baked Acorn Squash
My mom and I have a weekly tradition of going to the downtown farmers’ market together nearly every Saturday morning in the summer and fall. We stroll along the bustling street, coffees in hand, savoring local breads and cheeses. And while bright summer produce is enough to get any foodie’s heart aflutter, what really gets me excited is when the temperatures begin to drop, the leaves begin to change, and fall produce starts making an appearance! Crisp, tart apples, dark, leafy greens, and an endless selection of squash is what really does it for this girl.
Usually I have this terrible internal debate with myself regarding what to buy. I want to take it all home, but I know my husband and I have no need for 10 bunches of kale, 17 sweet potatoes and 10 pounds of apples. I always make sure to stock up on a few different types of squash though. Whether it’s of the butternut, acorn or spaghetti variety, squash tends to keep well on my counter for several weeks and can be prepared in a ton of different ways.
Lately my go-to recipe has been stuffed acorn squash. I found a video tutorial and recipe for how to bake acorn squash on Recipe.com, and my life has simply not been the same since. Ground pork is spiced with warm curry and cinnamon, then stuffed inside sweet and tender baked acorn squash halves. The stuffed squash is baked for a second time, then devoured while piping hot. Stuffed acorn squash is the perfect sweet-savory meal to cozy up with on a cool, fall evening.
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