{"id":612,"date":"2015-11-01T20:30:00","date_gmt":"2015-11-01T20:30:00","guid":{"rendered":"https:\/\/veganlovlie.wordpress.com\/2015\/11\/01\/stuffed-acorn-pepper-squash-recipe-with-creamy-dill-potato-and-tofu-filling"},"modified":"2023-10-29T15:02:58","modified_gmt":"2023-10-29T22:02:58","slug":"stuffed-acorn-pepper-squash-recipe-with","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/stuffed-acorn-pepper-squash-recipe-with\/","title":{"rendered":"Stuffed Acorn Squash with Creamy Dill Potato and Tofu Filling"},"content":{"rendered":"\n

Stuffed acorn squash<\/strong> (also known as pepper squash) with a creamy dill potato and crispy chunks of seared tofu. Dill herbs adds a distinct flavour and fragrance that is mildly reminiscent of seafood.<\/p>\n\n\n

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A little bit further up from where I live, the streets are decked with huge pumpkins sitting in big cauldron-style pots outside every shop. In a battle of David, aka the squirrels, against Goliath, aka the pumpkins, well naturally David won \u2014 some of these gigantic squash have already been victims to the pesky yet adorable nibblers, with big holes carved out of them. Although, in this case, it seems that Jack’s lanterns have been sabotaged! But the tougher pumpkins are just sitting outside, quite wastefully (in my opinion), to the whims of the weather. The idea of carrying one home crossed my mind but I did not. When I mentioned before<\/a> that I wished I had food bigger than me that I could bite in, well I realised I had just found it! Pumpkins can really grow to be huge \u2014 an excellent food source for the cold months if they are well kept or preserved.<\/a><\/p>\n\n\n

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Honestly, there are more pumpkin and squash varieties out there than Kevin and I have ever tried. So, after butternut squash<\/a> (which is the one that we regularly use all year round) and the sugar pie variety that I have used in these Pumpkin Date Roll Cookies<\/a>, we were up for some acorn (or also known as pepper) squash.
If you are not stuffed already with pumpkin and squash, Kevin has a stuffed recipe \u2014 pun intended \u2014 that he seems to enjoy making at this time of the year. Previously, he has made it with bell peppers<\/a>, so you could use other vegetables or other types of squash too.<\/p>\n\n\n

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The filling is a creamy potato, dill and seared tofu preparation which actually brings out the rich sweet nutty flavour of the acorn squash. Somehow the combination of the dill with the tofu cooked in Kevin’s own special way is quite reminiscent of seafood but just milder and even better. Referring back to Kevin’s way of making tofu for the best texture and taste, he sears the whole block of tofu first on the longer sides then breaks it into smaller chunky pieces. This method ensures that the tofu does not crumble into fine grainier pieces when scrambling. The chunky crispy bits of tofu in the creamy smooth mashed potato adds an interesting nice contrast that brings this preparation to a whole new level.<\/p>\n\n\n

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As far as the seeds of the acorn are concerned, similar to pumpkin, they can be roasted for a delicious, easy and healthy snack. So, save the seeds unless you want to feed them to the squirrels. I usually toss them in some tamari then dust with a little chilli powder or chipotle, and pop them in the oven for 7 – 10 minutes at 180 degrees Celsius or 350 degrees Fahrenheit. Larger pumpkin seeds might take longer to roast and are probably best to eat shelled but the acorn squash ones are much more tender and can be enjoyed whole \u2014 they will disappear in no time!<\/p>\n\n\n\n

Watch the recipe video as Kevin prepares this scrumptious dish.<\/p>\n\n\n\n

Stuffed Acorn (Pepper) Squash Recipe with Creamy Dill Potato and Tofu Filling<\/h2>\n\n\n\n
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