I should just admit it to myself: I’m not a fan of squash. Butternut squash is just OK in my book, especially the work I have to do to get it into an edible form. And the frozen winter squash puree and I tried and (lucky for you) didn’t actually post wasn’t very tasty, either.
And now I’m pretty sure I can add acorn squash to my “take it or leave it” squash list. So that means pumpkin is the only one I like so far, and maybe spaghetti squash. It’s been a long time since I’ve made that one.
I can’t say I hate acorn squash in all its forms. I didn’t exactly hate it when it was mixed with the stuffing in this stuffed squash recipe. When mixed in with the couscous (whole wheat, of course), walnuts, extra lean ground beef, and dried cranberries, it was a sweet-like complement to the filling.
But the minute I ran out of stuffing to eat it with, oh man. I could hardly take another bite. Even adding extra salt, pepper, and a little butter didn’t help. It was just too squashy tasting — which I should’ve expected because, hello, it’s a SQUASH. But whatever. I learned from my mistakes, though, and while eating the leftovers for lunch took care to make sure eat bite had the perfect ratio stuffing to squash.
I think if you like acorn squash, this is a good fall recipe to try (I LOVE cranberries and walnuts). But if you’re undecided about squash make sure you get a bit of that squash with every bit of stuffing, otherwise you’ll just end up like me with too little stuffing and too much squash.