Saturday, October 4, 2008

Cheesy Acorn Squash

as well as acorn squash from our CSA

  • 1 acorn squash, halved and seeded
  • 3 tablespoons butter
  • 1 cup diced celery
  • 1 cup finely chopped onion
  • 1/8 teaspoon salt
  • 1 pinch ground black pepper
  • 1/2 cup shredded Cheddar cheese
  • Optional: sliced fresh mushrooms or chopped parsley
  1. Preheat oven to 350 degrees.
  2. Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender.
  3. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent.
  4. Stir in mushrooms; cook 2 to 3 minutes more.
  5. Sprinkle with salt, pepper, and parsley.
  6. Divide mixture in half, spoon into the squash and cover.
  7. Cook 15 minutes in the preheated oven.
  8. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.

Notes: It would be easy to prepare this ahead of time. Microwave the squash and then refrigerate. Chop the celery and onions, and then refrigerate. From there, it will take just a few minutes to throw this together. I suggest serving it with rice pilaf.

Tim's Rating: 8/10
Liz's Rating: 8.5/10


VeggieGirl said...

Gorgeous dish!! Love the colors.

Cate said...

Acorn squash is one of my favorite fall foods. Definitely going to try this!

brettinsky said...

This looks delicious! And it's beautiful too!