HINŠTIN
Grilled Stuffed Acorn Squash
(FEATURING)
Words by Rachel Maria Taylor
Photography by Jody Daunton
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Id velit senserit constituam eum. Ferri deleniti definitionem sea ut, mel ei oratio soluta. At altera virtute iuvaret nam, eam maiorum invidunt ut, ne has mollis iisque. Pri at mundi soleat deserunt, cum tota appareat in. Ne duo odio lorem commune, vocibus oporteat cu eum, ad animal timeam patrioque pri.Delectus ponderum atomorum ne has, ut qui unum neglegentur consequuntur, erant option argumentum in vel. Est id atomorum periculis instructior, fuisset appetere complectitur in usu. An movet liberavisse vix. Dicunt tractatos at nam, vis eu movet facete option, ne pri dolores contentiones. Nibh lobortis adipiscing ex sed, sumo virtute copiosae pri no, te erat feugait propriae mel eu prima. Id velit senserit constituam eum. Ferri deleniti definitionem sea ut, mel ei oratio soluta. At altera virtute iuvaret nam, eam maiorum invidunt ut, ne has mollis iisque. Pri at mundi soleat deserunt, cum tota appareat in. Ne duo odio lorem commune, vocibus oporteat cu eum, ad animal timeam patrioque pri.Delectus ponderum atomorum ne has, ut qui unum neglegentur consequuntur, erant option argumentum in vel. Est id atomorum periculis instructior, fuisset appetere complectitur in usu. An movet liberavisse vix. Dicunt tractatos at nam, vis eu movet facete option, ne pri dolores contentiones. Nibh lobortis adipiscing ex sed, sumo virtute copiosae pri no, te erat feugait propriae mel eu prima.


Grilled Stuffed Acorn Squash
Combining all the classic Thanksgiving flavors into an edible bowl, this grilled Stuffed Acorn Squash is the perfect camping meal for Thanksgiving.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 ounces turkey sausage or ground turkey, (or tempeh for a vegetarian/vegan option)
- 2 celery stalks, sliced
- 1 teaspoon salt
- 1½ cups dry stuffing
- 1 cup broth, or water
- ¼ cup pecans, chopped
- ¼ cup dried cranberries
Instructions
Prepare the squash: Using a large knife, chop the squash in half pole-to-pole. Scoop the seeds and stringy pulp out of the center with a spoon and discard. Rub the cut sides of each squash 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 squash: Place the squash on the grill, cut side up, over medium heat. Grill for 30-40 minutes, then flip the squash so the cut side is facing down, and grill for an additional 15 minutes or until the squash is tender.
Prepare the stuffing:
Heat oil in a skillet over medium heat. Add the diced onions and saute until they are just beginning to soften about 3 minutes. Add the turkey and cook until beginning to brown, 5 minutes or so, breaking it apart with your spatula as it cooks. Add the celery and cook for 2 minutes more. Fold the prepared stuffing into the turkey and vegetable mixture (or, if using store-bought stuffing, add the mix and liquid to the pan), pecans, and cranberries.
Assemble: Carefully unwrap the squash from the foil. Scoop half of the stuffing mixture into the cavity of each squash half.
Serve * enjoy!
