![]() ![]() Heat oil in a skillet over medium heat-you can do this over a camping stove or the campfire. These times can definitely vary based on the size of your squash, wether you wrap it in foil, and situational variables like outside temperature and your campfire. Roast for 30-45 minutes, then flip the squash so the cut side is facing down, and roast for an additional 15 minutes or until the squash is tender. Place the squash on the grill, cut side up, over medium heat. Wrap in heavy-duty aluminum foil (optional, but recommended if cooking over a wood fire). Rub the cut sides of each squash half with a teaspoon of olive oil and season with salt. Scoop the seeds and stringy pulp out of the center with a spoon and discard. Using a large knife, cut the squash in half pole-to-pole. For more information on preparing a fire for cooking, check out our Campfire 101 article. Make sure to prepare your fire well-enough in advance to allow the larger pieces of wood to burn down to usable embers. You can make this recipe on a propane grill or over a campfire. Here’s an overview of the recipe with tips & tricks and step by step photos! The full recipe with measurements and a printable recipe card can be found at the bottom of the post. ![]() ![]() If you’re cooking over a camp stove, any skillet will work! How To Make Grilled Stuffed Squash Skillet: If you’re going to prepare the stuffing over the campfire, it’s best to use a cast iron skillet. Long handled tongs: A pair of long-handled tongs is the best way to safely reposition or flip the squash over the campfire grill. Try not to skip these! EquipmentĪluminum foil: Optional, but wrapping the squash halves in foil can help them cook faster, prevents the campfire smoke from discoloring the squash, and saves the squash from charred skin which can flake off onto your plate and into your food. Pecans & cranberries: Pecans add some texture and cranberries add a nice pop of sweet-tart flavor. Feel free to make and use your own if you’d prefer!Ĭelery & onion: These aromatics really bring boxed stuffing to the next level. Stuffing: To make things easy, we use boxed stuffing and add some extras in (see below). Ground turkey or sausage: Either will work-sausage will carry more flavor, but ground turkey is easy to work with too! Just be sure to add salt and pepper to it. This recipe has all the flavors that conjure up memories of a big family Thanksgiving, but it doesn’t involve nearly as many dishes (and you don’t need to invite a dozen of your relatives over to help finish it all!) IngredientsĪcorn squash: We love the flavor that acorn squash brings to this meal, but you can substitute it with other squash such as delicata or a small kabocha. Some years we’ve endeavored to cook quite a feast (including the time we cooked a whole bird in a Dutch oven), but this year we’re keeping things simple with this Grilled Stuffed Acorn Squash. One of our favorite traditions is our annual “Campsgiving” Trip-essentially an autumn camping trip where we just hang out around the campfire and cook a lot of great food together! This post was written in partnership with Eddie Bauer Sprinkle with chopped parsley and serve.Combining all the classic Thanksgiving flavors into an edible bowl, this grilled Stuffed Acorn Squash is the perfect camping meal for Thanksgiving.Take the squash out of the oven, top each half with the cheese of your choice, spoon the saffron milk over it and return to the oven for another 7 minutes.After about 30 minutes, when the squash is soft enough to insert a fork in, fill the cavities with the onion/mushroom mixture and return it to the oven for another 10 minutes.Season with salt, freshly milled black pepper and allspice. Incorporate the mushrooms, stir and cook for 4 to 5 minutes.Add the garlic and fry for another minute.Heat 1 tablespoon olive oil in a heavy pan and fry the onion on medium to low heat until tender.Clean the mushrooms with a damp kitchen towel and slice them.In the meantime, thinly slice the onions.Brush the inner section with 1 tablespoon olive oil and sprinkle with salt.1 tablespoon chopped parsley (optional).The result was wholesome and satisfying and wiped away Autumn blues. Not bad, but I was still looking for something more substantial, so I decided to fill the cavity with mushrooms topped with a saffron flavoured cheese. I added lemon and honey dressing and served them with roast chicken. I then sliced them in two and roasted them cut-side down for about 30 minutes. I then peeled them and mashed them into puree with olive oil, salt and thyme. I thought it was good, but it required too much work for a small quantity of puree. So for a first attempt, I sliced them, removed the seeds and steamed them until soft. I picked these gold acorn squash because I liked their elongated shape and pointy ends. ![]()
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