After the delicious stuffing-stuffed apples at Thanksgiving this year, I was inspired to see what other yummy bread-stuffed stuff I could make. The best part of stuffing is the crispy edges, in my opinion, so I also wanted to experiment with how to maximize that crunchiness without having it dry out. The bacon in this recipe adds smokey richness that balances with the sharp cheese and sweet apple.
Bread Stuffed Squash
- 2 acorn or other round winter squash (Heritage Farm CSA)
- 1 apple (Strawberry Acres)
- 3 slices bacon (Valley View Farm)
- 3 scallions (Jett’s Natural Produce)
- 2 cloves garlic (Apple Ridge Farm)
- 1/2 small loaf bread (this is from Taste of Italy Restaurant)
- 1/4 c. milk (Keepsake Farm)
- 1/2 c. mozzerella (sharp cheddar would also be excellent) (this is raw milk mozzerella (sharp tasting) from Groffdale Farms)
- few sage leaves (my garden)
- pinch thyme (my garden)
- salt & pepper to taste
- couple tablespoons olive oil
- Preheat oven to 400°.
- Finely chop bacon and garlic. Slice scallions.
- Cook bacon in skillet until crispy, adding scallions and garlic halfway through.
- Place bacon mixture and drippings in bowl.
- Cut bread into cubes and add to bowl with bacon mixture.
- Add sage and thyme.
- Grate apple and cheese into bowl.
- Mix contents of bowl together. Add milk, stirring until mixture is evenly moist.
- Cut squash in half and scoop out seeds. Brush inside and edges with olive oil.
- Pack stuffing into squash, pressing in so that surface is flat.
- Gently place squash, cut side down on baking sheet.
- Bake 45 minutes -1 hour, or until squash can be easily pierced with a fork.
- Carefully flip squash over (this may take extra spatulas or hands!) and serve hot.