My friend Stacey made this beautiful stuffed Cupcake Squash last week:
And anyone that saw it was literally drooling over the picture! While our cupcakes are not ripe just yet, as soon as I saw these two beautiful white acorn squash in the garden yesterday, I knew we too were destined for stuffed squash!
We cut the squash in half, scooped out the seeds, basted it with olive oil, and roasted it cut side up in the oven for about 45 minutes at 350F until the flesh was nice and tender.
No garden or kitchen refuse goes to waste in our house and our chickens were over the moon excited about their first squash seeds of the season!
For the stuffing: a mix of quinoa, a chopped Black Krim tomato, local New Jersey sweet corn, minced rosemary and basil, and a pinch of salt-topped with a slice of fresh mozzarella. And then the squash goes back into the oven until the mozz is a beautiful melty mess! Optional: once the mozzarella is melted, turn on the broiler for about 20 seconds to give it a nice roasted mozzarella finish (don’t take your eyes off it, it will toast up quick!).
It’s our first time growing this squash that we acquired from a seed exchange hosted by our friends from the Rosemont Café. So far I like the compact habit and the stark white color of the fruit makes them easy to spot in our very green squash/melon patch. After this meal, I cannot wait for more!
If you haven’t had enough of this beautiful acorn squash yet, click here for an adorable video of our Violet inspecting our first squash harvest: