Stuffed Acorn (Pepper) Squash Recipe with Creamy Dill Potato and Tofu Filling
Stuffed acorn squash (also known as pepper squash) with a creamy dill potato and crispy chunks of tofu. Dill adds a distinct flavour and fragrance that is mildly reminiscent of seafood when combined with the seared tofu.
Prep Time12 mins
Cook Time1 hr 15 mins
Total Time1 hr 27 mins
Servings: 3 - 4
- 1.2 kg acorn squash [2.6 lbs, 1 medium-large], (also known as pepper squash)
- 700 g potatoes [25 oz, 3 - 4 medium]
- 1 tablespoon oil
- 200 g firm tofu [7 oz]
- 40 g frozen peas [1.3 oz, 1/4 cup]
- 45 g sweet corn [1.5 oz, 1/4 cup]
- 1/4 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 1 tablespoon vegan butter or margarine optional
- 2 - 3 sprigs of fresh dill finely chopped (you may substitute with parsley or thyme)
- 180 - 240 ml non-dairy milk [3/4 to 1 cup] we used store-bought oat milk
- 1 tablespoon nutritional yeast
- Ground black pepper to taste
- Salt to taste
- Bread crumbs for garnish optional (use gluten-free breadcrumbs or crushed corn flakes for gluten-free option)
Cut the acorn squash in half along the length (from the bottom to the top or vice versa, depending on what is easier for you). Remove all the seeds with a spoon (an ice-cream scoop also works well for this). Set the squash aside.
Peel the potatoes and cut into small pieces. Add to a saucepan and fill with water up to 3/4 of the level of the potatoes. Cover and let cook on medium heat until potatoes are soft (about 15 minutes). Occasionally check on the potatoes and add water if it has dried up. Once potatoes are soft, reduce the water to about 1/4 of the level of potatoes in the pan. Then mash the potatoes in the pan itself with a potato masher or wooden spoon. Cover and set aside.
Preheat the oven at 180 degrees Celsius or 350 degrees Fahrenheit.
While potatoes are cooking, you can prepare the tofu. In a skillet, heat the oil on medium-high heat. Place the whole 200g-block of tofu in the skillet and let it brown on one side. Then turn and let the other sides brown until the four longer sides of the tofu is golden brown and lightly crispy. Then, with your cooking spoon, break the tofu into small chunky pieces (like when making scrambled tofu).
Add in the soy sauce, ground black pepper and a little salt. Next add the sweet corn, peas and the cumin. Stir and cook for 3 - 4 minutes. Add a teaspoon of lemon juice, stir and mix. Then remove from the heat and set aside.
Now you can start preheating the oven at 180 degrees Celsius or 350 degrees Fahrenheit.
Continue to prepare the potato mixture. Optionally, you can add a tablespoon of vegan butter or margarine. Add salt to taste, ½ teaspoon of smoked paprika and ground black pepper to taste.
Next add in the dill and the tofu mixture along with one tablespoon of nutritional yeast. Mix everything well. Then add about 3/4 cup of non-dairy milk of your choice. Add more milk (if required) to obtain a smooth creamy mixture that is neither too stodgy nor too runny. Adjust salt to taste.
Bear in mind that it will dry up a little bit when baked.
Brush a baking pan with a little oil then place in the two halves of the squash. Brush the inside of the squash with a little oil. Then fill with the creamy potato mixture. Fill them to your heart's content! Garnish with some breadcrumbs if you like.
Place the squash in the oven and bake for 45 minutes to one hour or until they are soft when you insert a fork into the flesh. Then remove them from the oven and allow to cool lightly before cutting and serving.