![]() ![]() Roast for 30-45 minutes, then flip the squash so the cut side is facing down, and roast for an additional 15 minutes or until the squash is tender. Place the squash on the grill, cut side up, over medium heat. Wrap in heavy-duty aluminum foil (optional, but recommended if cooking over a wood fire). Rub the cut sides of each squash half with a teaspoon of olive oil and season with salt. Scoop the seeds and stringy pulp out of the center with a spoon and discard. Using a large knife, cut the squash in half pole-to-pole. For more information on preparing a fire for cooking, check out our Campfire 101 article. Make sure to prepare your fire well-enough in advance to allow the larger pieces of wood to burn down to usable embers. You can make this recipe on a propane grill or over a campfire. Here’s an overview of the recipe with tips & tricks and step by step photos! The full recipe with measurements and a printable recipe card can be found at the bottom of the post. If you’re cooking over a camp stove, any skillet will work! How To Make Grilled Stuffed Squash Skillet: If you’re going to prepare the stuffing over the campfire, it’s best to use a cast iron skillet. Long handled tongs: A pair of long-handled tongs is the best way to safely reposition or flip the squash over the campfire grill. Try not to skip these! EquipmentĪluminum foil: Optional, but wrapping the squash halves in foil can help them cook faster, prevents the campfire smoke from discoloring the squash, and saves the squash from charred skin which can flake off onto your plate and into your food. Pecans & cranberries: Pecans add some texture and cranberries add a nice pop of sweet-tart flavor. Feel free to make and use your own if you’d prefer!Ĭelery & onion: These aromatics really bring boxed stuffing to the next level. Stuffing: To make things easy, we use boxed stuffing and add some extras in (see below). Ground turkey or sausage: Either will work-sausage will carry more flavor, but ground turkey is easy to work with too! Just be sure to add salt and pepper to it. This recipe has all the flavors that conjure up memories of a big family Thanksgiving, but it doesn’t involve nearly as many dishes (and you don’t need to invite a dozen of your relatives over to help finish it all!) IngredientsĪcorn squash: We love the flavor that acorn squash brings to this meal, but you can substitute it with other squash such as delicata or a small kabocha. Some years we’ve endeavored to cook quite a feast (including the time we cooked a whole bird in a Dutch oven), but this year we’re keeping things simple with this Grilled Stuffed Acorn Squash. One of our favorite traditions is our annual “Campsgiving” Trip-essentially an autumn camping trip where we just hang out around the campfire and cook a lot of great food together! This post was written in partnership with Eddie Bauer Drizzle with additional dressing if desired.Combining all the classic Thanksgiving flavors into an edible bowl, this grilled Stuffed Acorn Squash is the perfect camping meal for Thanksgiving. Transfer the squash to the salad and top with remaining pomegranate seeds, pepitas and crumbled goat cheese if using. In a large bowl or on a serving platter, toss together half of the dressing, ¾ cup pomegranate seeds and ¼ cup pepitas. Alternatively you can whisk the dressing in a medium bowl, until smooth. Add the goat cheese, olive oil, vinegar, salt, pepper and buttermilk to a blender. Brush both sides of the squash with remaining maple syrup. Flip and bake until tender, another 10 minutes. Bake until the bottom side of squash is golden brown, about 12 minutes. Using a pastry brush, brush 2 tablespoons of the maple syrup over both sides of squash. Place in a single layer on the prepared sheet pan. Using a spoon, scoop out seeds and scrape clean. Using a sharp knife, carefully slice the acorn squash horizontally. Line a rimmed sheet pan with parchment paper. ![]() ![]() Preheat the oven to 400° F with a rack in center position. Slice the acorn squash halves into 3/4-inch rounds-we’re going for a sunburst or star shape here. Cut the acorn squash in half horizontally and scoop out the seeds and strings, leaving the inside clean.Ĥ. Use kitchen towels! Lay a clean kitchen towel on top of your cutting board, and another one beneath, to give you additional traction while you cut your squash. If you don’t have a knife sharpener of your own, add one to your wish list right now! Also, a lot of kitchen supply stores host knife-sharpening events, so keep an eye out for one in your area. Here's a few tips for making the cutting process a little safer and easier.ġ. But we think this simple maple roasted squash salad will make a convert out of you-it celebrates squash in all of its delicious sweetness, and comes together quickly and easily. Thick-skinned, lumpy and admittedly a little hard to cut into, winter squash can be weirdly intimidating. ![]()
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