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Sunday, October 7, 2012

So I Like Squash! Double Stuffed Roasted Acorn Squash for #SundaySupper {All Things Orange}

I am so happy to be back participating in the Sunday Supper Movement! For this week's #SundaySupper, we have put together a fabulous menu of "All Things Orange." These creative chefs have really done it this time! See below for a list of all the delicious offerings this week and enjoy sharing #SundaySupper with your loved ones and us!

My dish is inspired by fall and my love of squash. Just this week I posted a squash casserole that put a new spin on the old traditional version my mother used to make and one I think is absolutely my favorite from here on out!

I believe this one is just as good, if not better but YOU be the judge!

Ingredients ~ (Serves 4 as a side or 2 as a main)

1 medium/large acorn squash
1 small/medium yellow crooked neck squash, chopped in pieces the size of a dime
1/2 chopped sweet onion
1 T. canola oil
1 T. butter
4 sprigs thyme, chopped
1/2 t. sea salt
1/2 t. cracked pepper
1 t. curry powder
1/2 t. smoked paprika
1/2 t. chili powder
2/3 c. nonfat Greek yogurt
1 t. Dijon mustard
1/2 c. crumbled Gorgonzola cheese
1 t. Very Very Teriyaki
1/2 c. plain bread crumbs
1/4 c. slivered almonds
1/4 c. shredded cheddar cheese

To start, pierce acorn squash 4 times and place on microwave safe plate. Cook about 8-9 minutes. Remove and let cool slightly. While the squash is cooking, heat oil and butter in large skillet and saute onion 1 minute. Add squash and continue cooking 2-3 minutes. Season with salt, pepper, thyme, curry, paprika, and chili powder.

In a separate bowl, mix yogurt with mustard, Teriyaki, Gorgonzola and stir well.

Cut acorn squash in half and scoop out seeds. Place on a baking sheet.

To the yogurt, add the bread crumbs -- tossing gently so they don't get soggy. Spoon into hollowed acorn squash. Top with almonds and cheddar.

Place tray in preheated 400 degree convection oven, or regular oven. If using convention, bake for about 15-18 minutes. If using regular oven, bake about 10 minutes longer. Let cool slightly and cut in halves if serving 4 as a side or serve as is as an entree. This is AMAZINGLY good! The Teriyaki is a little surprise....that really works












Please be sure to check out what everyone else has brought to the table this week:

Sunrise  (Breakfast and Brunch)
Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing  Classic Orange Marmalade
Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing

High Noon (Soups, Salads and Sandwiches)
Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)
Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Pam from The Meltaways is making Spooky Stuffed Peppers
Patsy from Famfriendsfood is bringing her Carrot Souffle
Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
Tammi from Momma’s Meals is making Hearty Pork Stew
Kristin from Kwistin’s Favorites is making Orange Chicken
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins

By The Bonfire (Sweets, Snacks and Sips)
Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean  is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie La Cocina De Leslie is making Sweet Potato Atole
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
Isabel from Family Foodie is baking up Moist Pumpkin Bread
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries

Please be sure you join us on Twitter throughout the day during #SundaySupper.
We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes featuring our favorite fall color.
All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.
We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

12 comments:

  1. I love acorn squash! I cook with it every year when it is in season. Adding your recipe to my list.

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  2. It looks delicious! Thank you for sharing!

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  3. Oh my, I could make a meal out of this, for sure! I could totally see adding in a little sweet sausage, as well. Beautiful dish.

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  4. Heather ~ the sweet sausage is a great idea!!! I'll have to try that! TY for visiting and for the compliment! :)

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  5. This is a complete meal! I love acorn squash and love the flavor combinations you played with here. Really great!!

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    1. Thank you Susan! I was a little surprised at how good this turned out! I love playing in the kitchen!;-)

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  6. Double stuffed - yeah baby! You can never get enough stuffing!

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  7. Welcome back! This squash looks delicious. Can't wait to try it!

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  8. OMG Val, there's so much of good stuff on this squash I just want to dig in. So glad you joined #sundaySupper again. Missed you much ! Can't wait to meet up !! lovely recipe :)

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  9. Love all the stuffed ingredients on the squash! Yummy!

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  10. Yum...that final photo of the finished baked squash looks ridiculously good. You really packed something that's already super tasty with even more deliciousness! Well done, Val!

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  11. I've never eaten squash like this! What a great idea! Love it!

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