Grilled Acorn Squash – Fresh Off the Grid

Combining all of the classic Thanksgiving flavors in an edible bowl, this grilled acorn squash stuffed is the perfect Thanksgiving camping meal.

Two pieces of roasted stuffed squash on a plate

This post was written in partnership with Eddie Bauer

One of our favorite traditions is our annual tradition camping trip—A fall camping trip where we hang out around the campfire and cook loads of great food together!

Some years we’ve strived to cook a great feast (including the time we cooked a whole bird in a Dutch oven), but this year we’re making things simple with this roasted oak squash.

This recipe has all the flavors that conjure up memories of a big family at Thanksgiving, but it doesn’t include nearly as many dishes (and you don’t need to invite a dozen of your relatives to help finish it all!)

The ingredients for the recipe are displayed on a table.

Ingredients

Squash acorn: We love the flavor that acorn squash brings to this meal, but you can substitute it with other squash like delicata or a mini capucha.

Ground turkey or sausage: Both will work—sausage will carry more flavor, but ground turkey is easy to handle, too! Just be sure to add salt and pepper to it.

filling: To make things easier, we use boxed filler and add some toppings (see below). Feel free to make and use your own if you prefer!

Celery and onions: These aromatics really bring the packed filling to the next level.

Pecans and cranberries: Pecans add some texture and cranberries add a nice touch of sweet flavor. Try not to skip this!

equipment

aluminum foil: Optionally, but wrapping the squash halves in foil can help them cook faster, prevent campfire smoke from discoloring the squash, and keep the squash from charred skin that can flake on your plate and in your food.

Long handle forceps: A pair of long-handled pliers is the best way to safely reposition or flip squash over a campfire stove.

Pan: If you are preparing the stuffing over a campfire, it is best to use a cast iron skillet. If you’re cooking over a camp stove, any frying pan will work!

Stuffed acorn squash halves in a yellow enamel dish.

How to make grilled stuffed squash

Here is a recipe overview with tips, tricks and step-by-step photos! The full recipe with measurements and a printable recipe card can be found at the bottom of the post.

Prepare the fire/charcoal (or grill)

You can make this recipe on a propane stove or over a campfire. Make sure the fire is well prepared in advance enough to allow the larger pieces of wood to turn into usable embers. For more information on preparing a fire for cooking, check out our website 101- Nada Article – commodity.

Extract the seeds from half of an acorn.

Prepare the squash

Using a large knife, cut the squash in half, pole to pole. With a spoon, remove the seeds and stringy pulp from the center and discard. Rub the cut sides of each zucchini half with a teaspoon of olive oil and season with salt. Wrap in heavy-duty aluminum foil (optional, but recommended if cooking over a wood fire).

roast the pumpkin

Place the zucchini on the grill, sliced ​​up, over medium heat. Roast for 30-45 minutes, then flip the zucchini with the cut side down, and roast for an additional 15 minutes or until the squash is tender. These times can certainly vary based on the size of your squash, whether you wrap it in foil, and situational variables like outside temperature and campfire. I started early!

Stuff in a cast iron skillet on a grill grate.

Cooking the filling

Heat the oil in a frying pan over medium heat – you can do this over a camping stove or over a campfire.. Add onion cubes and saute until softened. Add the turkey and cook until it starts to turn brown, breaking it up with the spoon while it’s cooking. Add celery and cook for another 2 minutes. Add the filled filling and liquid to the pan and toss all the ingredients together. Once the filling is moist, add the pecans and cranberries.

Stuffed acorn squash halves in a yellow enamel dish.

Compile and submit

Carefully remove the squash from the foil. Pour half of the filling mixture into the cavity of each zucchini half.

If your squash is on the smaller side and doesn’t quite fit right in, you can just serve the extra on the side, or save it for the morning and split up your Thanksgiving breakfast by adding a fried egg and homemade fries!

Make it progress: Roast the squash, unwrapped, side up on a baking sheet at 400° for 45 minutes, until tender. Prepare the filling as directed. Assemble and roll each squash stuffed half in tin foil. Once you arrive at the campground, place the rolled squash over the campfire and heat it until hot.

Two pieces of roasted stuffed squash on a plate
Half acorn squash filled with stuffing on slabs with leaves in the background

for squash

  • 1 acorn squash
  • 2 small spoons olive oil
  • ½ small spoon salt

for stuffing

  • 1 Tablespoon olive oil
  • 1 Average yellow onionAnd the cubes
  • 4 ounce Turkey sausage or ground turkeyAnd the (or tempeh for a vegetarian/vegan option)
  • 2 celery stalksAnd the sliced
  • 1 small spoon salt
  • cups dry stuffing
  • 1 cup brothAnd the or water
  • ¼ cup pecansAnd the section
  • ¼ cup dried cranberries

Prevent your screen from going dark

  • Prepare the squash: Using a large knife, cut the squash in half pole to pole. With a spoon, remove the seeds and stringy pulp from the center and discard. Rub the cut sides of each zucchini half with a teaspoon of olive oil and season with salt. Wrap in heavy-duty aluminum foil (optional, but recommended if cooking over a wood fire).

  • Roasting the pumpkin: Place the zucchini on the grill, sliced ​​up, over medium heat. Roast the zucchini for 30-40 minutes, then turn the squash with the cut side facing down, and roast for an additional 15 minutes or until the squash is tender.

  • Prepare the filling: Heat the oil in a frying pan on a medium heat. Add the chopped onions and saute until softened, 3 minutes. Add the turkey and cook until it turns brown, 5 minutes or so, breaking it up with the spoon as it cooks. Add celery and cook for another 2 minutes. Fold the prepared filling into the turkey mixture, vegetables (or if using a ready-made filling, add mixture and liquid to skillet), walnuts, and cranberries.

  • association: Carefully remove the squash from the foil. Pour half of the filling mixture into the cavity of each zucchini half.

  • Service * Enjoy!

Put it in the foreground: Roast the squash, unwrapped, side up on a baking sheet at 400° for 45 minutes, until tender. Prepare the filling as directed. Assemble and roll each squash stuffed half in tin foil. Once you arrive at the campground, place the rolled squash over the campfire and heat it until hot.

Calories: 678Calories | Carbohydrates: 79the master | protein: 28the master | Fat: 30the master | the basic: 8the master | sugar: 18the master

*Nutrition is an estimate based on information provided by a third party Nutrition Calculator

Tis the season!

If you’re looking for the perfect gift for the camper, hiker, or outdoorsy-loving person on your list, you’ve hit the jackpot! We have a gift guide for everyone, so take a look and find the perfect gift.

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