Recipe of the Week


Prep Time: 2 Hours
Yields: 8 Servings

Here in Louisiana, we tend to combine ingredients to create unique dishes more so than most other cultures. We stuff eggplant with ground meat; we stuff mirliton with crawfish, and sometimes we’ll even stuff squash with other squash. This recipe for stuffed acorn squash is a great example.

4 small acorn squash, halved and seeded
1 pound (70–90 count) shrimp, peeled and deveined
1 pound claw crabmeat
¼ cup olive oil
salt and black pepper to taste
granulated garlic to taste
¼ pound butter
2 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
1 tbsp chopped basil
1 cup seafood or chicken stock
¼ cup chopped parsley
2 cups Italian bread crumbs, divided
16 pats butter

Adjust the oven rack to middle position and preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray. Brush cut sides of the acorn squash with 1 tablespoon olive oil. Season to taste with salt, black pepper and granulated garlic. Lay acorn squash cut side down on prepared baking sheet. Roast on middle rack until tender, 45–55 minutes. Remove squash from oven and let cool. Using a teaspoon, gently scoop all meat out of shell, being careful not to tear shell. Reserve meat and save shells for stuffing. Set aside. In a 12-inch, cast iron skillet, melt ¼ pound butter over medium-high heat. Sauté onions, celery, bell peppers, minced garlic and basil 3–5 minutes or until vegetables are wilted. Blend in shrimp and cook 2–3 minutes or until pink and curled. Add stock and reserved meat from acorn squash and cook 15–20 minutes, stirring until flavors develop. After most of liquid has evaporated, remove from heat and season with salt, black pepper, granulated garlic and parsley. Fold in crabmeat, being careful not to break lumps. Sprinkle in approximately 1½ cups bread crumbs to absorb any excess liquid and to hold stuffing intact. Divide mixture into 8 equal portions and stuff into hollowed-out shells. Place stuffed acorn squash on a baking pan and sprinkle with remaining bread crumbs. Top each acorn squash with 2 pats of butter. Bake 30 minutes or until golden brown and heated thoroughly.

print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295