I’ve heard a rumor. A crazy, unsubstantiated, pie-in-the-sky rumor. I’ve heard that comfort food, food you eat to make yourself feel better about something a bad day, a break-up, plain old-fashioned PMS – has to be bad for you.
Now, I’m not saying that stuffed acorn squash will ever take the place of the best brownies. But it’s fall (and we love fall around here) and on some nights when there’s just a little bit of chilly in the air, a bowl of something warm is the only dinner that will do.
One of my usual suspects is macaroni and cheese, but unless you’re making it with an extra veggie, as I sometimes (but not always) do, there’s little you can do to make it good for you. You can make a lot of dishes healthier, but you have to admit that it’s not easy to make good macaroni and cheese virtous.
Acorn Squash, though not as rich in Beta-carotene as other winter squashes, is still a good source of dietary fiber, potassium and smaller amounts of vitamins C and B.
Chevre Stuffed Acorn Squash
Serves 2 (I made this for myself and had the leftovers the next day)
Ingredients
1 small acorn squash
1 large pear, cubed
4 Tablespoons walnuts (also about 2 oz)
1 tablespoon canola oil
1/4 cup (about 1 oz) chevre goat cheese
1/2 cup dried cranberries
Directions:
1. Preheat oven to 375 degrees F. Roast seeded and halved squash cut side down 30-40 minutes. TIP: Squash is usually too hard to slice with a regular chef’s knife. I like to nuke for up to five minutes, rotating every 60 seconds. Be sure to punch holes in the skin with a fork before placing in microwave.
2. While squash is cooking, combine diced pear and walnuts in a shallow baking dish. Toss with canola oil. Place in oven with squash and let cook 20 minutes, or until pear is opaque and walnuts begin to brown.
3. Combine pear and walnuts with goat cheese and dried cranberries in a small bowl. Add salt and pepper to taste, if desired.
4. Stuff each squash with filling and serve.
NOTE: If you’re saving half of this to eat for lunch or dinner the next day, refrigerate the squash and filling individually. Reheat separately and combine just before serving, for best results.
Tell me your favorite healthy comfort food! What’s your favorite dinner for chilly Fall nights?
{ 26 comments… read them below or add one }
You gave MANY good reasons for eating acorn squash; but my favorite is just that it tastes so damn GOOD
P.S. – My comfort food = sweet potatoes topped with either guacamole (savory) or loads of cinnamon & coconut butter (sweet).
I’m a big fan of mince and mashed potato – so delicious.
YUM, this looks perfect! Seriously as good as a bowl of mac and cheese or a big brownie. I love baked squash!
Mmmm delicious! I’m gathering squash recipes and then I’m planning on heading over to the farm market to get some fresh squash. This looks great:)
Oooh, love the pear idea! I’ve been eyeing the squashes in the market. For me, Fall is starting off with soups but baked squash can’t be too far behind. With pears. And goat cheese…..bahhhhh
Ok, so I just bought a butternut squash. If I had read this post before going to the store, I would have gotten an acorn squash instead. I’m more comfortable with butternut squash, so that’s what I tend to get. I feel like acorn squash comes out really plain when I make it, but I can tell this recipe does not yield anything close to plain squash. I will be trying it this fall/winter!
WOW. That looks and sounds amazing! i could totally have that for dinner!!
I hate messing with these ’cause they’re so dang hard to cut so thanks for that handy dandy tip!
Your recipe looks great (love the goat cheese in it). I’ve actually been using squash a lot lately, especially in risotto. I have so many comfort foods that it’s hard to list them all. One favorite is Brisket. Tomorrow night, I’m making the brisket from The New Basics (pg. 494). Yum
I have to give acorn squash a shot with this recipe, it looks delicious!!
Yum, I love a good stuffed squash
It is definitely squash season! Sending you LOTS of love from Denver, hope to see you soon. It was great to finally meet you! XO
This looks great and absolutely epitomizes Fall! Can’t wait to try it. Funny, I would not have thought of something like this as comfort food, although it clearly is: I have decided the world is divided into Salty Comfort Food people (me) and Sweet Comfort Food people (almost everyone else). When I’m blue, I want french fries. Every time.
Maris, It was such a pleasure meeting you. It was such a fun time, wasn’t it?
I love pretty much all squash but especially one I can smother in butter and brown sugar. This sounds wonderful with the pears, cranberries and goat cheese.
it does seem like most comfort foods are terrifically fatty and unhealthy, but this is great! it seems to me like a perfect dish for thanksgiving, for some reason. i love the chewy cranberries.
It was so nice to meet you on Saturday! I love your squash recipe. Frankly, squash are the only reason I like fall, besides wearing boots! I look forward to continuing our conversations and reading your blog. Cheers!
My favorite comfort food is meatloaf, mashed potatoes & gravy and green peas.
That being said,after seeing your photo I may have acquired a new favorite!
Alright. I am not a big fan of acorn squash, but when you add that yummy filling … well, I might have to pick one up and try this. Anything with fruit and melty goat cheese has to be good.
My fav comfort food is garlic mashed potatoes. Or maybe whoopie pies. Or cupcakes … ok, maybe I don’t have just one.
It was great meeting you this weekend in SF! This dish looks delicious. I love winter squash although I don’t usually eat acorn, but the idea of pairing it with healthy sweet flavors is great.
In all my vegetarian life, I have never made an acorn squash. Can you believe it? After seeing this, it’s time to try. So great to meet and hang out with you this weekend. You are a breath of fresh air! Keep drinking those Hawaiian cocktails!
Baked squash is perfect for an easy and satisfying meal.
This sounds like it borders dinner and dessert, which already qualifies it as comfort food. I find soups really comforting and most of them are pretty healthy, like a good bowl of pho can definitely make things all better.
Good to see you Maris!
I’ve been looking for recipes that use different types of squash. Its a whole new territory for me. Also, I took your advice on the goat cheese. There is no going back now. I had no idea what I was missing!
acorn squash is the business… better than brownies IMHO. this recipe looks delicious. i think i might try it with butternut squash and apples (it’s what i’ve got on hand at the moment!)
Great flavors – cranberries, squash, goat cheese – and pear! I dont think I’ve ever cooked with pear before. I know I’m not original here, but mac and cheese does it for me. There really is nothing better than freshly made mac and cheese with four cheeses, maybe some peas and toasty breadcrumbs.