Recipe

Stuffed Acorn Squash with Goat Cheese Dressing

This recipe was inspired by Guy Fieri’s Roasted Acorn Squash with Mushrooms, Peppers, and Goat Cheese but I didn’t have cabbage, I don’t love roasted seeds, and I wanted to make a dressing instead. So here we are! If you don’t love squash, it’s fine. I would add the filling and dressing to your carb of choice (over roasted potatoes, rice, quinoa, etc.) and it would be amazing. This dressing is my new favorite thing.

PS: You could certainly add ground beef or turkey to this when you’re making the filling. I would punch up the garlic, salt, and pepper if you do.

INGREDIENTS:

  • 2 acorn squash
  • 2 T butter or oil
  • 1 cup of 1/4-in sliced onions
  • 1 red pepper cut in 1/4-in slices
  • 1 yellow pepper cut in 1/4-in slices
  • 4-oz baby Bella mushrooms, diced
  • 1 zucchini, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste

DRESSING INGREDIENTS:

  • 4-oz creamy herb goat cheese, at room temperature
  • 1 1/2 tsp honey
  • Juice from 1 lemon
  • 1/4 cup olive oil
  • 2 sprigs of fresh thyme or 1/4tsp dried thyme
  • 1 sprig of fresh oregano or 1/2 tsp dried oregano
  • Salt and pepper to taste

DIRECTIONS:

  1. Preheat your oven to 375F. Halve your acorn squash and scoop out the seeds. On a baking sheet (preferably with a silicone mat), brush or drizzle olive oil on the cut sides of your squash. Season with salt and pepper. Flip cut side down onto your baking sheet. Bake for ~45 minutes, until flesh is fork tender.
  2. Meanwhile, heat a pan on medium-low. Melt the butter or oil. When hot, saute the onions and bell peppers. Once they start to become translucent, which could take over 10 minutes since we want it to cook on low for slow, add the mushrooms and zucchini. When the zucchini is tender, add the garlic and cook for another 30 seconds, until fragrant. Season with salt and pepper then set aside.
  3. Make the dressing by adding all ingredients into a blender. Add more oil for the proper consistency and adjust your seasonings.
  4. To serve, flip the acorn squash back over and stuff with as much filling as you can. Drizzle the dressing generously.

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