Grandpa Joe's favorite
Stuffed Acorn Squash

Mille grazie to Mario Batali once again.

About this recipe

I saw Mario Batali prepare his version of stuffed squash many years ago in an episode of Molto Mario, his first television show.  This recipe has more "steps" than many others, but the result is worth the extra effort.

You also will be impressed with the presentation.  It makes a wonderful side dish when entertaining special guests.

Ingredients

  • 4 acorn squash, tops and seeds removed
  • 6 slices white bread, cut into 1-inch cubes
  • 4 tablespoons unsalted butter
  • extra virgin olive oil
  • 1 onion, diced
  • ½ pound mushrooms, sliced
  • 1 cup Emmentaler cheese, grated
  • ½ cup Parmigiano-Reggiano cheese, grated
  • 1 cup Mascarpone cheese
  • freshly-grated nutmeg
  • ½ cup breadcrumbs
  • kosher salt
  • freshly ground black pepper
  • 1 cup dry white wine

Directions

  1. Remove the top and seeds from each squash, and slice the bottoms to create a flat surface.
  2. Sauté the bread cubes in the butter for 1 - 2 minutes to lightly brown them.  Separately, sauté the onions and mushrooms in extra virgin olive oil.  Season with salt and pepper.
  3. In a large mixing bowl, combine the bread cubes, onions, mushrooms, and the grated Emmentaler cheese.  Season with salt and pepper. 
  4. Fill each squash about ¾ full with this mixture.  Then add to each squash 1 tablespoon Parmigiano-Reggiano cheese and ¼ cup Mascarpone cheese.  Fill each (as tightly as possible) with more of the stuffing mixture.  Then top with freshly grated nutmeg, more grated Emmentaler cheese, and breadcrumbs.  Finally, drizzle more extra virgin olive oil over the top of each squash.
  5. Place in a roasting pan and add the wine to the bottom of the pan.  Roast at 425° F for one hour. 
  6. Let stand several minutes before serving.
Posted: March 2014.