Stuffed Acorn Squash


By Dane Feldman

Photos by Dane Feldman.

At the very last farmer’s market of the season, I found these gorgeous acorn squashes and knew I had to try something different with them. Sweet potatoes, leftover pumpkin puree, and some orange peel go perfectly here and whipping everything together guarantees that the lumps from the potato and the squash will come out–as long as you use enough elbow grease.

What you’ll need:
3 sweet potatoes, peeled and chunked
2 acorn squash
1/2 cup water
1/4 cup half and half
1/4 cup pumpkin puree
1/2 tsp orange peel
Maple syrup

Preheat oven to 400 degrees.

Bake the squash face up for one hour. In the meantime, microwave the potatoes until they are soft. Let the vegetables cool.

Then, scrape the insides out of the squash using a fork, but leave just enough in so that the squash maintains its structure. (See above.)

Put the sweet potato, pumpkin puree, and the insides of the squash in a large mixing bowl. Beat and add water. Then, add a tablespoon of butter and a tablespoon of maple syrup. Beat again and mix in another tablespoon of butter, the half and half, and the orange peel. Beat once more.

Fill the hollow squash halves with the mixture from the bowl. Dot each half with butter and drizzle maple syrup on top. Bake for an additional 15-20 minutes before serving.