HINŠTIN
Grilled Stuffed Acorn Squash
(FEATURING)
Words by Rachel Maria Taylor
Photography by Jody Daunton
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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!
