If you don’t know Lisa, you should…and she’s on Faces of Beauty today!
Oh wonderful squash, how I love thee.
You catch my eye with your vibrant colors and crazy shapes.
You nourish my body with your wealth of nutrients.
You tantalize my taste buds with your sweet, creamy meat.
And you present yourself nicely when I’m done cooking you!
What more could a girl ask for?
Well, notice that I said “girl” and not “girl or boy.” When it comes to squash, Nate really only likes the summer variety…but I was convinced it was because he’d never tried the winter kind cooked my way.
Wrong, he’s still wary of winter squash.
BUT I will say that last night he thoroughly enjoyed the Orzo & Mushroom Stuffed Squash that I made as our all-inclusive side dish. See? You just have to add a little pasta and garlic and he and I both will be all in!
As for the cooking method, I highly recommend you bake your squash. Yes, it takes a little longer to prepare than a microwave (which is what I used last night), but the consistency will be infinitely better. I used kabocha squash, but you could really use any kind you like!
ORZO & MUSHROOM STUFFED SQUASH
- 1 kabocha squash, cut in half and seeds removed (acorn and butternut squash would work great here as well)
- 1/3 pound orzo pasta
- 5-6 cremini mushrooms, stems removed and quarter the caps (white button mushrooms would taste fine too)
- 1/3 cup ricotta cheese
- 2 cloves minced garlic
- 1/2 Tbsp butter
- salt and pepper to taste
- pinch of nutmeg (and when I say pinch, I mean pinch!)
- 2 slices provolone cheese (optional)
Preheat oven to 400. Spray a baking pan with nonstick spray. Sprinkle a little salt and pepper on the inside of your squash halves. Place them cut-side down in the pan and roast for 40-50 minutes. The time will all depend on the size of the squash, but you want the meat to be very soft and tender. Also, once the squash is done, slice off a TINY sliver of the skin from the bottom before you turn it over. This will help stabilize the squash halves for the stuffing.
While the squash is baking, cook the orzo according to package directions. Drain when the pasta reaches al dente and add to a medium-sized mixing bowl. In a skillet over medium heat, melt the butter. Saute the mushrooms in the butter (don’t add salt!) until they start to turn a golden brown. Toss in the garlic and continue to saute for another 2-3 minutes. Add the mushroom mixture to the pasta. Add the ricotta cheese and nutmeg, and stir until combined. Salt and pepper to taste. Now it’s time to stuff!
Set the oven to broil. Very carefully turn each squash half over so that the cut side is now facing up. Spoon in the orzo mixture until you reach the top of the squash half. Top with provolone cheese (or breadcrumbs would be good too). Broil for 2-3 minutes until the cheese is bubbly and golden brown. Remove from oven and serve hot!
Y’all, like I said before, this preparation was a game-changer for Nate (speaking of game-changers, here’s a great post about a BIG one!) I know I shouldn’t get carried away. I mean, I know he’s still a little suspicious of roasting cubes of butternut squash for soups and baking acorn squash with cinnamon and sugar, but it’s a start. Baby steps, people. Baby steps.
P.S. Thank you all so much in advance for voting for me in Project Food Blog! I’ll find out today if I had enough to move to Round 3…and I promise not to disappoint if I did!
Great idea for a wonderful fall dish.
This looks like a really great recipe. I’ll have to give it a go.
I’ve never had kabocha squash before but this looks and sounds like something I would devour! I don’t know how I’m just now coming across your blog – I’ll definitely be back. Especially to make this recipe!
This looks like a yummy comfort dish for the cooler days that may come my way:)Happy I found your blog.:)
Looks ooey gooey and delicious!!! Yum 🙂
MMM, the slices of cheese should not be “optional.” Definitely necessary.
I’ve realized that a lot of guys do not like winter squash. Or maybe the guys I date.. weird.
Congrats on making it to Round 3!!!!!
Seriously how good does this look? yum!
Peter doesn’t really do the winter squash thing either. Drives me bonkers!
I LOVE squash and this sounds so delicious 🙂
I just roasted my 1st Kabocha of the season last night, and it took major willpower not to eat 1/2 of it right then! I just love how versatile it is.. usually I eat it sweet but have had it savory a couple times (love the cheese), and will definitely try this!
great idea! my husband also isn’t a huge fan of winter squash but i think he’d like this.
I was trying to think up a good stuffed squash recipe and was stumped! This really is a great idea. You are good at this;)
It’s hard to go wrong with orzo, mushrooms and provolone! Love that combo.
I’ve been seeing stuffed squash everywhere!! Its looks so good and healthy! I’m making this over the weekend!
Ooooooo I can totally relate- my bf HAAAAAAAAATES squash of ALL varieties. HATES! He was force fed it as a child too many times 🙂 But I am okay with it, because when I make stuffed squash, it means there is more for me!! HA. My favorite is this recipe- https://savoringsarah.com/2009/10/14/squashing-this-week/
Last time I made it, I added goat cheese….AH! Life changing!
And, as a side note- i love broiling cheese until it starts to burn. The crispy parts are the.BEST.
Mmm that bubbling cheese/orzo mixture looks to die for! Good luck with PFB!
Goooo Heather Round 3! LOVE stuffing squash. These look so good — how are they with provolone (one of my favorite types of cheese)? I currently have: 4 spaghetti, 4 butternuts, 3 kabocha, and 1 cheesewheel. I need to get crackin’ on some new recipes!
It looks delicious, Heather! Maybe I can convince my husband that he likes squash with this dish! What is it about men and squash? 🙂
The dish looks great, but the bubbly cheese has my mouth watering! I’m a sucker for cheese!
Good luck with Round 3!!
I love that you used the squash to hold the orzo!! How creative. I am definitely going to copy this recipe 🙂
I hope you made it to round 3!
This looks so good — I have yet to make any squash this Fall and this looks simple and really delicious.
Mmm, that looks good!! I love squash but am wary of kabocha purely from the fact that the first time I tried to bake it I accidentally set my oven on fire. Yeah…not very good memories of that squash, haha.
mmm… perfect for October 1st too!
I hope you make it to round 3!!!
That squash looks amazing, especially with the melted cheese.
Ahhh thank you for linking me…lol. 🙂 And this looks SO good. I haven’t even tried to give Mr. How Sweet squash yet. This may be the ticket.
(doesn’t it sound like I’m talking about an infant there? oye.)
I love this idea!!! Instead of stuffed peppers do a stuffed squash! You are genius sister! lol GOod Luck today!!! I know you will make it b/c YOU ARE AWESOME!