Photo: Acorn Squash Stuffed with Love: Zucca al Forno Recipe
Ingredients
- 7 tablespoons unsalted butter
- 2 onions, cut into fine dice
- 3/4 pound fresh mushrooms, thinly sliced
- Salt and freshly ground black pepper
- 3 cups mascarpone
- 3/4 pound Emmentaler, grated
- 1/4 pound Parmigiano-Reggiano, grated
- 3 whole eggs, beaten
- 1 1/2 teaspoons freshly grated nutmeg
- 8 slices white bread, cut into 1-inch squares
- 2 large acorn squash, seeds and strings removed, caps reserved
Directions
In a medium saute pan, heat 3 tablespoons of the butter, add the onion and mushrooms, and saute until they soften and the onions release their juices. Add salt and pepper, to taste, and set aside.
Preheat the oven to 375 degrees F.
In a large bowl, combine the mascarpone, Emmentaler, Parmigiano-Reggiano, eggs, and nutmeg, and stir well. Season with salt and pepper and stir in the onions and mushrooms.
In a saute pan, melt the remaining butter and toss in the bread cubes, cooking over high heat until they are crisp.
Place the squash in a baking dish and, using a total of a third of the cheese mixture, stuff the bottom of each of the squash. Using a total of half of the bread cubes, place them in even quantities into each of the squash. Top the bread cube layer with more of the cheese mixture, then the remaining bread cubes, and the remaining cheese. Replace the top on the pumpkin and roast 1 1/2 hours in the oven, until the flesh is very soft. Remove from the oven, let cool for a few minutes and scoop out the cheese and flesh to serve.
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By ibjune3_13134275
Aurora, 44
on September 08, 2010
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I had 6 acorn squash left in the basket to do something with, but didn't want to do the plain standard of butter/ brown sugar ( which our family loves. But I wanted to try something new. The Swiss cheese is very heavy and rich in flavor and overpowers the dish. I didn't care for the other types used either.
The next time I do this dish I will use the onion, mushrooms, minced garlic, butter for sure but I will try a lighter cheese like mozzarella, with perhaps some mild cheddar or smoked Gouda. With either bacon or ham pieces. You have to put a lot of fork holes around the squash or none of the flavor gets through.
By stormygirl_359082
Seattle, WA
on November 23, 2009
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this was soooo good! I had a bit of stuffing leftover so I layered it in ramekins and then scrapped the leftover squash and mixed it together. I would go out of my way to make this again!
By tcball_12237902
Prairie du Sac, 89
on October 18, 2009
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My family wan't a "squash loving" family but had only had squash in a sweetened form. We tried this today as we had been given some acorn squash and we all loved it.
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