Easy // 45 min // 2 1/2 Quarts Filling for up to 10 Squash

This filling comes together in no time, most of the ingredients go into the pan at once.  Pre-roast the squash as noted in the Apricot Acorn Skillet Bread recipe.  I always hack by pre-roasting winter squash.  Make a quick miso soup w/ corn cobs.

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Tools
Sheet Pan
Microplane Zester
Deep Skillet or Wok

Harvest Ingredients
1-10 Acorn Squash, pre roasted
1 Large Vidalia Onion, diced
8 Oz Baby Bella Mushrooms, sliced
1 Large Green Pepper, diced
1 Med Eggplant, diced
1 Bunch Bok Choy, thin slice
12 Oz Campari Tomatoes, diced
2-3 Apricots, diced
1 Ear of Corn Kernels
1 Blood Orange, juice & zest
Left over Harvest Tzatziki Salad Dressing

Other Ingredients
1/3 Cup EVOO
2-3 Cloves Garlic, sliced
1/2 Cup Dry Vermouth, or Broth
1 Tsp Sea Salt or more to taste
1/2 Tsp Black Pepper
2 Cups Favorite Grain Blend, or Rice & Beans, cooked
(Opt) 1/2 Tsp Chili Flakes
(Opt) 1 Tbs Mustard Seeds
(Opt) 1 Tbs Mushroom Soy Sauce

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FOR EACH SQUASH USE
1 Generous Cup Harvest Filling
1 Large Egg, organic
3/4 cup Favorite Cheese, grated or diced

Step 1: Cut the cool, pre roasted acorn squash in half on an angle for a pretty presentation & scoop out the seeds.  Cut a stable slice off the bottom so they stand secure, as shown.  Prep out all the veggies.  Heat the oil & opt mustard seeds over high heat in a deep skillet or wok.  When the seeds begin to pop add in the garlic, onions, mushrooms, pepper, bok choy, vermouth, salt, pepper, opt chili & mushroom soy.  Cook 10 mins.

Step 2: When eggplant is tender & most of the liquid has evaporated add the corn, tomatoes, apricots, orange juice & zest.  Stir to combine then add your grains or beans.  I used a frozen blend of flavored faro & quinoa.  Very delish.  Keep an eye out for these pre cooked organic ingredient hacks in your local markets & big box stores. 

Step 3: For each squash, combine 1 cup harvest filling, 1 large organic egg & 3/4 cup favorite cheese.  Bake in an oven proof serving dish at 375 for 25 to 30 mins or until the cheese is golden and bubbly.  I served mine w/ some of the delicious Tzatziki Dressing from last week’s Hungry Harvest Recipes.  The hot serving dish warms the sauce nicely.

Fun Fact: For each squash, combine 1 cup harvest filling, 1 large organic egg & 3/4 cup favorite cheese.  Bake in an oven proof serving dish at 375 for 25 to 30 mins or until the cheese is golden and bubbly.  I served mine w/ some of the delicious Tzatziki Dressing from last week’s Hungry Harvest Recipes.  The hot serving dish warms the sauce nicely.

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