Stuffed Acorn Squash – Share our Holiday Table

by Jenn on December 13, 2010

in Cookbooks,Dairy Free,Gluten Free,Meats

Stuffed Acorn Squash

The holiday season is upon us, and my husband and I are finally starting to get into the holiday spirit.  Maybe it’s the festive cappuccinos or the warm vin chaud and the carolers singing in the streets, but either way, the holidays are here and I can’t wait to start some new traditions with my husband during our first Christmas abroad.  For me, the holidays are a season of giving.  I consider myself blessed because my entire life I basically have never had want of any necessities of life, and the holidays were always filled with an abundance of love, family, and food – and I enjoy giving gifts to show my love and affection to friends and family I care about.  I agonized over what to give my husband for Christmas for weeks – and then it dawned on me that the reason it was so difficult is that he really doesn’t need anything.  Neither do I.  We don’t need anything.

But that is not the case for all Americans.  In fact, there are children in the U.S. right now who are hungry.  Next year, nearly one in four children in America will have to face being hungry.  One in FOUR!  It’s a shockingly high statistic.  So instead of simply buying more things to wrap in boxes and bows just so we can open them for each other on Christmas morning, we decided to also incorporate a different sort of giving this year, and I encourage you to do the same.  This season, in the spirit of giving and sharing, I joined up with the progressive dinner hosted by Share our Strength to raise money in support of their No Kid Hungry campaign.

Share our Holiday Table is a progressive dinner hosted by over 50 lovely writers/cooks/photographers in the blogosphere, sharing their holiday creations and confections with you to raise awareness about the hunger situation in America and show you the awesome and easy ways you can help out.  The meal started December 6th with appetizers, and today’s course is all about side dishes.  I decided to share today a fairly easy yet visually festive dish that could accompany a variety of main courses.  It’s an extension of my recent discovery of a love of buckwheat, which I’ve recently found makes an awesome gluten free stand-in for oatmeal, and is satisfying in its own right as a savory breakfast as well.  In fact, this really is not more complicated than my savory buckwheat breakfast, just stuffed into roasted acorn squash with some festive accoutrements to help dress it up a bit.  Once prepared, the stuffed squash can be sliced and served alongside roasts, poultry, whatever it is that helps make your holiday table merry and bright.  Or, one acorn squash half can make a satisfying and filling meal on its own – it’s all about the portion size as far as how you want to serve it.  Personally, I see this dish as a unique gluten free side that could stand in for stuffing without all the stress of having to find or make a decent gluten free bread.

Stuffed Acorn Squash

I hope you enjoy this little variation of mine, and I also hope you are able to spare a donation to help out hungry children in need this holiday season.  Afterall, sharing is more than just giving out a recipe – it’s also about giving ourselves, to help make the world a little brighter :)

Ways you can help:

1. Take the pledge to help end childhood hunger in America by 2015.
2.  Purchase holiday gift cards/tags to let your loved ones know of a donation made on their behalf.
3. Donate. Just $1 can help provide 10 meals to a child in need. $25 can help provide meals for over a month.

Be sure to check out the links to all of the other wonderful bloggers (and delicious holiday dinner ideas) who are participating below the recipe!


2 acorn squash, deseeded and sliced in half
salt, olive oil
1.5 cups prepared savory buckwheat groats with sausage and celeriac
1 cloves smoked garlic, minced
A couple sprigs of sage and thyme, chopped
a handful artichoke hearts in olive oil

1.  Place squash cut side up on a roasting pan, and sprinkle some salt and olive oil on top.  Bake at 350C until tender when pierced with a fork, about an hour or so depending on the size of your squash.
2. In a bowl, combine prepared buckwheat with smoked garlic and some chopped sage/thyme, and then use to stuff each acorn squash half.
3. Place a half of an artichoke heart on top and and add sprigs of sage, thyme, and parsley and roast again until browning on top, about 20 minutes or so.  Garnish with more herbs (sage, thyme, parsley).
4. When serving, slice roasted halves into thirds or quarters to accompany a main dish.  Though one roasted half does make for a satisfying lunch as well.


Other bloggers sharing their holiday table today:

December 13: Sides
The Urban Baker
Heather Christo
We Like to Cook, and Eat
Plum Pie

Family Friendly
What’s Cooking
Dine and Dish
The Evolving Cook

My Kitchen Addiction
Taste as You Go
Flamingo Musings

Gluten Free
The Whole Gang
Jenn Cuisine (that’s me)
Creative Cooking Gluten Free

Be sure to check out all of the courses at Share our Holiday Table

Also linked to: Slightly Indulgent Tuesdays and Gluten Free Wednesdays


Rosa December 13, 2010 at 9:01 am

A great way of preparing that veggie! It looks delicious.



Jenn December 13, 2010 at 6:10 pm

Thanks Rosa!

Diane @thewholegang December 13, 2010 at 12:33 pm

Wow Jenn those look beautiful! I have buckwheat groats in my pantry but have yet to try them. You have so many great looking recipes here that use them I think I may have to break out the groats! Great doing this event with you!

Jenn December 13, 2010 at 6:11 pm

Thanks so much Diane – def. try the buckwheat groats, I’m always excited to add a new “grain-like” food into our repertoire. Glad to share today’s event with you as well!

Mardi@eatlivetravelwrite December 13, 2010 at 12:51 pm

I absolutely love stuffed squash and this looks intriguing with those groats (on my list of things to try!). So great to see so many people supporting this excellent initiative.

Jenn December 13, 2010 at 6:11 pm

Thanks Mardi! Yes, I am also glad – it looks like the event has gotten a lot of great support from the blogosphere!

Courtney December 13, 2010 at 3:03 pm

This was such a beautiful post, Jenn. I think it’s awesome that so many people are supporting this cause.

Jenn December 13, 2010 at 6:12 pm

Aww thanks Courtney!

Shirley @ gfe December 13, 2010 at 5:30 pm

Absolutely gorgeous, Jenn! Being served these would make me feel so special! :-) Glad you’re getting in the holiday mood and so happy to participate with you and so many others for SOS Share Our Holiday Table. It’s such a worthy cause … let’s hope we raise a ton of money!


Jenn December 13, 2010 at 6:12 pm

Thanks Shirley – yes, I hope we do raise a ton of money – this is such an important cause.

Dawn Hutchins December 13, 2010 at 8:44 pm

I love the classic combo of sqash and sausage but with the smoked garlic and buckwheat! Delish!

Jenn December 13, 2010 at 8:45 pm

Thanks so much!

Jenny December 13, 2010 at 9:49 pm

Was reading your post when I received your comment on mine – looks very delicious! I love squash and sausage so we’ll have to give this a try soon.

Jenn December 13, 2010 at 9:53 pm

Aww thanks! I hope you enjoy it!

InTolerantChef December 13, 2010 at 10:46 pm

What a pretty looking dish. It’s certainly festive and it would make a great vegetarian main dish too if you left out the sausage.

Jenn December 13, 2010 at 10:48 pm

Thanks! Yes it’d be really easy to convert this to vegetarian, and I think it’d still have lots of flavor!

Elle (@ Bromography) December 14, 2010 at 2:05 am

A lovely recipe and a great cause!

Jenn December 14, 2010 at 8:37 am

Thank you!

RJ Flamingo December 14, 2010 at 2:18 am

Love this use of kasha – um, buckwheat groats. :-) This has been a favorite food of mine, my whole life, and I never thought to use it to stuff squash. Just so happens that there’s one on my kitchen counter as we speak. So happy to be part of this remarkable event for one of my favorite charities.

Jenn December 14, 2010 at 8:37 am

Ha I only learned that buckwheat groats were called kasha a few days ago…now I have to go try your dish! Yes, I wish this event tons of success!

Jen @ My Kitchen Addiction December 14, 2010 at 2:33 am

Wow… What a beautiful dish! I love acorn squash. Your photos are absolutely stunning. Thanks for sharing!

Jenn December 14, 2010 at 8:37 am

Thanks so much Jen!

Wendy @ Celiacs in the House December 15, 2010 at 3:34 pm

Beautiful as always, Jenn. I just discovered celeriac or celery root and am in love with it. Have not ventured into the buckwheat groats though.

Jenn December 15, 2010 at 7:15 pm

Oh thanks Wendy! Yes, celeriac is one of my favorite root veggies – I think you would like the buckwheat groats!

Comments on this entry are closed.

{ 10 trackbacks }

Previous post:

Next post: