We picked up a rather large squash marked "Danish" during our weekend shopping trip but it looked like an acorn to me. Who was I to know they're one and the same but I guess I do now. Isn't the internet a wonderful thing?
Anyway, it was the perfect size for stuffing so that's what I did following an Alton Brown recipe from foodnetwork.com. Loaded with ground pork, onion, celery and carrot along with cooked rice and chopped spinach too, the stuffing's rather like a meal on it's own. I followed his recipe almost to the letter but added more ground pork along with garlic to the mix, as well as a lot more dried oregano than called for. Oh, I substituted almonds for the pine nuts - have you seen the price of those little nubbins?
It's a pretty good recipe that received rave reviews online but I wish I'd followed my instincts and roasted the squash before adding the stuffing because the flavor and texture would have been better. In my humble opinion, it's good but not great.
I've over half of the stuffing left and plan to fill a bunch of multi colored mini sweet peppers and bake them in a spicy creamy sauce so we'll see how that goes. You can be sure I'll let you know all about it in the near future.
Hit the link here and it'll take you directly to Alton's recipe. I'll re-post my revisions when I've done it all again.
A year ago - Buttermilk Peach Pudding
A year ago - Italian Style Meat Sauce with Polenta
Two year's ago - Pork, Pork and Prunes