Bulgur & Tempeh Stuffed Acorn Squash

Among the squashes, the sweet and meaty winter squashes are my favorite. Not all winter squashes are alike, so, my preference is further refined by the varieties that I've had so far that have the texture and flavor that I consider 'meaty' and mildly sweet.

I am not a fan of spaghetti squash or other similar squashes with a pronounced stringy texture when baked/cooked. I like the chunky meaty texture of Butternut, Blue Hubbard, Sweet Meat, Kabocha, Red Kuri, Delicata, and Danish/Acorn.

Millet & Lentils Stuffed Golden Danish Squash is a favorite. But this time, I went with a mixture of bulgur and tempeh for the stuffing. To quick cook bulgur, I pour some boiled water over it and soak it while getting the veggies ready. To add a kick to it, I sprinkle some Tabasco™ sauce on the squash before stuffing and baking.

Ingredients
One medium acorn/Danish squash

½ cup crumbled tempeh
¼ cup bulgur

veggies:
½ cup chopped onions, tomatoes, chilies, garlic
¼ cup cooked corn
¼ cup cooked black beans
¼ cup diced red and green bell peppers

flavoring herbs:
fresh (or dried) oregano, basil, fennel leaves to taste

2 Tbsp olive oil for sauteing

topping: Feta and Parmesan as needed

flavoring spices:
½ tsp cumin powder
½ tsp coriander powder
¼ tsp cayenne pepper powder
¼ tsp black pepper powder

Tabasco™ Sauce (optional)

Preparation

• Prep: Soak the bulgur in boiling hot water; pre-heat the oven to 400°F; Cut the squash in half, scoop out the pulp and seeds, and make a wide well for the stuffing; spritz some water and rub some salt on the inside of the squash halves and microwave for about 6 minutes on high power till par-cooked
• Stuffing: Sauté the onions, tomatoes, chilies, and garlic in some oil, with a pinch of salt; add the rest of the veggies, soaked bulgur, and tempeh once onions turn translucent, stir in the flavoring spices, cover and allow to cook till flavors meld
• Baking: Sprinkle some Tabasco sauce on the par-cooked squash halves, then fill them with the stuffing and bake in 400°F oven for about 30-45 minutes till squash is roasted to a fine golden brown, and the skin is lightly crispy
• Garnish: Top with feta and Parmesan, some spring onions, cilantro if available
• Serve warm with extra feta and Tabasco sauce on the side

Roasted Squash, Arugula, Hemp Hearts Salad

Hemp hearts is a treasure, a fairly pricey treasure, which I indulge in small doses as a special treat. A jar of shelled hemp seeds usually waits in the fridge patiently until called to enhance salads, oatmeal, yogurt and anything else that could use a boost from this nutrient-rich garnish.

Roast squash is a quick addition to winter salads. When cut into thin slices and tossed with olive oil winter squashes like acorn squash roast up in no time at all - say, 10 to 15 minutes in a 400 ° F oven.

Hearty arugula forms the base layer for this salad, topped with roast acorn squash, caramelized red onions, feta, and hemp hearts. Raspberry+balsamic vinaigrette with a touch of agave nectar is what I prefer to drizzle on this salad, sparingly.

Millet and Lentil Stuffed Golden Danish Squash

I picked up a few Golden Danish/Acorn and Amber cup and Golden Kuri squashes at the farm market, hoping to make hearty roasted veggies and soups. But, the Golden Danish was perfect for stuffing and baking.

The Stuffing: 
Ingredients
1 cup millet
½ cup lentils
2½ cups stock or water
1 Tablespoon olive oil
salt to taste

Preparation:

1. Cook millet and lentils in the rice cooker, adding salt/seasonings as preferred, plus some olive oil; fluff with fork when done and keep handy
2. Heat a tablespoon of oil in a pan and saute favorite veggies - onions, red cabbage, red bell peppers, green bell peppers, grated carrots, adding favorite seasoning - I used lemon pepper seasoning plus some garlic powder and parsley
3. Stir in the cooked, fluffed millet+lentils and adjust seasoning to taste

The Baked Golden Danish:

1. Wash and clean the skin of the squash, cut it in half, scoop out the pulp and seeds; slice off a thin portion of the squash on its curved side so it will sit flat for baking
2. Lightly brush with olive oil, sprinkle some salt, and bake in a 400 °F oven for about 30 minutes, cut side down; then flip the halves so the cut side is up, and add a dab of butter to each half and bake for another 8 to 10 minutes; turn oven off
3. Remove from oven, stuff each half with the millet+lentil filling, top with Pepperjack or Cheddar cheese, return the stuffed halves to the oven and bake for a few more minutes till cheese melts - the residual heat in the oven is plenty for this, even if the oven is off
4. When ready to serve, top with feta and chopped spring onions, serve with a wedge of lemon

Acorn Squash Thai Soup

Around this time of the year, I love the variety of Winter squashes in the market. Hubbard, Kabocha, Acorn, Butternut, Delicata, Sweet Dumpling... Not too long ago we had a good yield of Hubbard and Butternut squash from our garden. And as long as they were safe in the cold basement, they lasted for over 6 months.

Be it fragrant fried rice or roasted sides or hearty soups, pumpkins and squashes have been featuring prominently in the meals lately.

Acorn Squash Thai Soup is much like a simple Thai soup, except to boost the squash flavor, I roasted some acorn squash and pureed it and stirred it into the simmering soup.

Grind the soup base ingredients together and keep handy.

Soup base:
2 1-inch piece of dry galangal, reconstituted in water -OR- 2 Tbsp grated ginger
1 Tbsp lime peel, coarsely chopped (optional)
1 medium lemongrass stalk, crushed/pounded a bit -OR- 1 tsp lemongrass powder
2 Tbsp sambal oelek, if handy, else chopped Thai bird chilies or serrano or other chilies of your choice
1 Tbsp light soy sauce
1 Tbsp Bragg liquid aminos
1 Tbsp light brown sugar
1 tsp tamarind paste
2 citron leaves, if handy (instead of kaffir lime leaves)
½ tsp turmeric powder (optional)

Roast about a cup of chopped acorn squash in a 400°F oven for about 15 minutes till done; or pan-roast it with some oil in a cast iron skillet till done. Purée and keep handy.

For the soup:
Acorn squash chunks, as much as preferred from one medium acorn squash
1 to 2 cups light coconut milk
other veggies (optional): carrots, onions, snap peas
1 Tbsp peanut oil or sesame oil
1 cup vegetable stock


Preparation

1. Heat the oil in a pan, add the soup base paste and sauté till aromatic, about 5 minutes on medium heat
2. Add the acorn squash and other veggies, stock, a pinch of salt and simmer till vegetable are cooked through but not mushy
3. Stir in the pureed roasted acorn squash and the coconut milk to desired taste and consistency; simmer gently till flavors meld - about 5 minutes
4. Garnish with chopped spring onions and cilantro

Winged Beans and Acorn Squash with Coconut and Curry Leaves

The title says it all. The winged beans craze is still strong at home. Paired with acorn squash it was a welcome warm salad/side on a stormy weekend afternoon.

It is made in typical south Indian style with tempering and curry leaves and grated coconut. Salt, tamarind, and chilli powder for flavoring.

I cooked the acorn squash and winged beans separately in the microwave so they are firm yet fully cooked, not mushy.