Stuffed Acorn Squash

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: Ten Minutes
Total Time: Under an hour

2 acorn squash
2 tbsp olive oil
2 shallots, small dice
3 garlic cloves, minced
1/4 cup white wine
3 tomatoes, small dice
1 tsp dried basil leaves
Salt pepper to taste
1/4 cup Parmesan cheese, grated
Preheat oven to 375°F.
Wash squash, split in half crossways and rub the inside with a little salt, pepper and 1 tbsp olive oil. Line a pan with parchment paper and place squash cut side down. Roast for 20-30 minutes, until skin starts to brown and the flesh is easily pierced all the way through with a fork. Remove from oven and keep warm.
Heat remaining 1 tbsp oil in a large frying pan over medium-high heat. Sauté shallots until they begin to brown a little and become translucent. Add garlic and cook for about 1 minute (just until the garlic become fragrant). Turn the heat to high, and when the pan sizzles loudly, add the wine to deglaze. Return heat to medium-high and add tomatoes and basil. Sauté, stirring often, until the liquid is reduced and thickened. Season to taste with salt and pepper.
Fill each squash half with the sauce and top with Parmesan cheese. Return squash to the oven and roast until cheese is just starting to brown (about 10 minutes). Yield: 4 servings

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