Acorn Squash Two Ways

Both recipes by Jaime DeMent of Piedmont Restaurant in Durham, NC.


Stuffed Acorn Squash

3 medium acorn squash

1 lb pork sausage with extra sage

3 cloves minced garlic

1 small diced onion

2 cups grated asiago cheese

1 cup bread crumbs

1 cup broth (chicken or pork)

1 stick unsalted melted butter



Preheat oven to 350 degrees.

Brown sausage, onion and minced garlic in skillet.

Stir in broth, 1 cup of cheese and bread crumbs.

Cut squash into halves and remove seeds. Boil the squash, cut portion facing down in an inch of boiling water for 5 minutes. Remove and brush inside with melted butter. Fill the centers of the partially cooked squash with the stuffing mixture.

Cover and bake for about an hour — until squash is fork-tender.

While baking, brush with butter occasionally to keep squash moist.

Remove lid and add rest of grated cheese to the tops of squash for the last 5 minutes of baking for a crusty cheesy top! Let rest on counter for a few minutes before serving.


Grilled Acorn Squash

2 medium acorn squash

3 cloves minced garlic

2 tbs. dried oregano

1 tbs. crushed red pepper

4 tbs. olive oil

2 tbs. balsamic vinegar

salt and pepper to taste


Slice squash crossways into ½ inch slices. Remove seeds.

Drizzle slices with olive oil, vinegar and spices. Let marinate on counter up to one hour.

Grill on hot grill or sear in hot skillet until fork tender (usually 5 to 10 minutes per side, depending on how hot your grill is).

Serve hot as a side dish or main dish meat substitute or chill and dice for a salad ingredient.


Editor’s Note: Why do we love acorn squash? You don’t need to peel it (the skin is edible)!


Jamie DeMent shared this recipe with us in 2011.

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