It’s great living in a small town again. The Glen Arbor Post Office impressed me from Day One. As soon as we paid for our box, the woman behind the counter gave us not only our number, but the history of the box. A family had rented that small slot for decades, but the last owner had recently passed, something I’m reminded of each time I insert the key into the shiny lock, amid a lake of patina finishes.
It’s also the place where I was gifted a recipe idea, as I collected my first seed catalog of the season a few weeks back. “Have you ever made stuffed acorn squash?” the woman behind the counter asked.
I told her that I had often baked acorn squash with a little butter and brown sugar as a dessert, the way my grandmother used to do, but had not tried stuffing the acorns with anything.
She recommended a vegan recipe, which sounded good, but in the last few weeks I’ve been making adaptations to the original recipe which included toasted quinoa, black beans, and corn, toward something more akin to our flavor palette. This combination is my favorite and includes lentils, sweet corn, a bit of diced onion, and ground turkey sausage.
Cut and hollow the acron squash (cut the tips so the squash sits upright on a baking pan). Preheat to 350 degrees f. Saute the onions in butter, then add the sausage until lightly browned, then add corn (I use a small bag of organic frozen sweet corn), and one 15oz. can of lentils, drained. Cook together with some fresh, crushed thyme. Add sea salt.
After ingredients are heated through, spoon into squashes. Add a Tblsp butter to top each squash (this will melt into the ingredients and help soften the squash). Bake for one hour, if squash is small. If larger squash, I would recommend baking the squashes upside-down for a half hour before righting and stuffing.
Pairs well with 45 North Oaked Chardonnay.
Leftover stuffing ingredients go well with omelettes in the morning!