Stuffed Acorn Squash

I picked these gold acorn squash because I liked their elongated shape and pointy ends. I was not sure about how to cook them. So for a first attempt, I sliced them, removed the seeds and steamed them until soft. I then peeled them and mashed them into puree with olive oil, salt and thyme. I thought it was good, but it required too much work for a small quantity of puree. I then sliced them in two and roasted them cut-side down for about 30 minutes. I added lemon and honey dressing and served them with roast chicken. Not bad, but I was still looking for something more substantial,  so I decided to fill the cavity with mushrooms topped with a saffron flavoured cheese.  The result was wholesome and satisfying and wiped away Autumn blues.

Ingredients

• 2 acorn squash
• 2 red onions
• 200 g chestnut mushrooms
• 2 garlic cloves
• 2 tablespoons olive oil
• 4 teaspoons ricotta or feta cheese
• A few strands of saffron
• 2 tablespoons milk
• Salt
• Black pepper
• 1/2 teaspoon allspice
• 1 tablespoon chopped parsley (optional)

Method

1. Cut the acorn squash lengthwise. Remove the pips and the stringy pulp.
2. Brush the inner section with 1 tablespoon olive oil and sprinkle with salt. Place in a hot oven 180°C for 30 minutes.
3. In the meantime, thinly slice the onions.
4. Clean the mushrooms with a damp kitchen towel and slice them.
5. Finely chop the garlic cloves.
6. Heat 1 tablespoon olive oil in a heavy pan and fry the onion on medium to low heat until tender.
7. Add the garlic and fry for another minute.
8. Incorporate the mushrooms, stir and cook for 4 to 5 minutes. Season with salt, freshly milled black pepper and allspice.
9. After about 30 minutes, when the squash is soft enough to insert a fork in, fill the cavities with the onion/mushroom mixture and return it to the oven for another 10 minutes.
10. Soak the saffron in the milk.
11. Take the squash out of the oven, top each half with the cheese of your choice, spoon the saffron milk  over it and return to the oven for another 7 minutes.
12. Sprinkle with chopped parsley and serve.