Stuffed Squash

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i love squash.i love butternut too!!!!!!!!!!!!!!thanks for this recipe.i love this soooooooooo much!!!!!!!!i am a chef,your much better.i cooked my whole life.thanks for this also!!!!!!!!!!!slc

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Substituted ground lamb for pork (husband and mother-in-law love lamb. It was a big hit. Very easy to make. Had some "stuffing" left over and my husband warmed it and put on a warm pita with Ina's tazeki sauce and said it was fabulous.

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Yummy. I saw this on TV this week and decided to give it a try. Made a couple of substitutions/additions based on some other ratings. I used chicken stock instead of wine. I also substituted apple for the celery. Not a celery fan and apple compliments pork really well and adds flavor. I also added rosemary for flavor since that's awesome with pork too. And, I used fresh baby spinach instead of frozen since I hate frozen. Made more stuffing than filled the squash so I saved to stuff a pork roast.

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not bad. couldn't follow the recipe exactly with the ingredients we had on hand. used ground turkey instead of pork, pecans instead of pine nuts, used Sierra Nevada Celebration Ale instead of white wine and used a wild & brown rice blend instead of plain white rice and it came out really good but seemed to lack a little. the recipe needs something to make it pop. definitely a recipe we'll try again to tinker with and see if we can't find that one ingredient to make it stand out. Bleu Cheese perhaps or some garlic maybe?

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I didn't have much luck with this recipe although I am willing to try it again alittle differently. First off, my acorn squash were not ripe enough because they didn't have that nice soft sweet orange flesh-it was more pale orange yellowy & bitter. The rice overpowered the pork (& i used 1 lb of pork and it had absolutely no seasoning-very bland & i had even added chicken broth so it wouldn't dry out while baking. Next time hopefully my squash will be ripe, I'll use less brown rice and some sort of seasonings

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I LOVE this recipe and have made it countless times and many variations of this recipe. Fool-proof deliciousness right here for any college kid who is absolutely tired of boxed, pre-cooked, take-out kind of food--like me. (And don't tell anyone it's chock full of vitamins and even might be healthy! If you can use a sautee pan and an oven, you're golden. Most of the time, I use lean ground turkey and leave out the celery and toss in my go-to greenery (frozen peas instead. Also, I use leftover couscous or sweet potatoes for the starch sometimes--but if I don't have any sitting around, I just cut up some extra veggies, add breadcrumbs and then use egg/cheese as a binder and voila!

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Diced a medium onion and tossed in a pan with some olive oil. Browned, then added chooped garlic. Browned, then added pine nuts to toast. Pulled from pan, then added 1 lb ground pork to brown. Meanwhile, chopped an acorn squash in half, scooped and seeded. Dabbed 1 T of butter between both halves, ground a salt ginder 4-5 times over each half, squeezed 1 t (approx of fresh lemon juice over the top, and covered with chopped cilantro. Baked at 425 for 30 mins. Back on the stove, I tossed in about 1 c cooked rice I had in the fridge and warmed through. Pulled the squash and scooped the stuffing into both halves (nope, didn't deglaze, packing down as I went, and stopping when I had a heaping mound. Baked for another 15-20 minutes. until just crusty on top TASTY!!!

The stuffing I made was enough to fill 4- 5 halves, depending on the size of the squash you have. This is definitely going into my repetoire.

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I had a couple of acorn squash picked up on sale so looked up recipes. I selected this one, and am so glad I did! I didn't have spinach and didn't want to go to the store on a cold, rainy day -- a rarity in So Calif, so used leftover steamed brocolli, the leafy parts of celery and chopped bell peper. I also chopped up the acorn squash from the 1 inch cut out, plus the onion, carrot and toasted pine nuts. I had lean chicken Italian sausand and fully cooked frozen brown rice (Costco, This dish was excellent! I halved the recipe, but still had enough left over to cook along side in two remekins. I will definitely serve as a side to Turkey or Pork the next time we have guests - but will use the spinach next time as I'm sure that would be even better. I scarfed down one for a yummy lunch with a glass of chilled Sauvignon Blanc - delicious!

Judy Alban, Irvine CA

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My family loved it and so did I! We will have this again and again.

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Just wow! Alton does it again. Great fall meal to serve @ a dinner party or for your family. Looks as great as it tastes.