This has been “one of those weeks”. Too much going on. Not enough getting done. Too little energy. Not nearly enough sleep. And no groceries in the refrigerator because I don’t have time to shop. Am I alone in this situation???
As a church musician around the holidays, my need for creativity is on overdrive and my lack of focus is off the charts. Basic survival skills like grocery shopping, doing laundry, and finding/taking time to relax fly out the window. But at the same time, the desperate need for comfort and care seems to exceed other seasons.
All that to say — even when I’m busy and stressed, I still really want delcious, effortless food that I can eat at home. Dream on! 🙂
Once a month I challenge myself to create a never-before dish. Some times it is a smashing success, and some times a crashing failure. This one was a home-run.
Using the final jar of smoked salmon left behind by my Alaskan sister (sob — I miss her, and I’ll miss her salmon) and beautiful acorn squash, this was a one-hit-wonder-of-a-meal. The squash became its own dish, and there was no need for salad. This serves 2 people, but would be super-simple to multiply.
Preheat oven to 375 degrees.
Using a large and sturdy knife, remove both ends from the squash, then stand it up on the flat end and cut top to bottom. Scoop out the stringy stuff and all the seeds. Drizzle with 1 Tbsp olive oil, sprinkle with rosemary, salt, and pepper, and place cut side down on a baking sheet that’s been lined with parchment paper. Bake at 375 degrees for 30 minutes.
Meanwhile, stir together the brown mustard and maple syrup in a small bowl and set aside.
In a fry pan over medium-low heat, sauté the chopped onion in olive oil until tender, then add the mushrooms and garlic. Cook a few more minutes, making sure they don’t brown.
Remove from heat and stir in the smoked salmon and chopped baby kale or spinach.
Remove squash from oven when tender, and flip each half over. Fill with salmon mixture, drizzle with mustard sauce, and top with cheese (a parmesan-asiago blend and shredded smoked gouda are both delcious, but use whatever you like). Return to oven for 5-8 minutes, or until cheese is melted and bubbly.
Easy, comforting, elegant, and basically healthy. Perfect for crazy days.
PrintSmoked Salmon Stuffed Acorn Squash
Ingredients
- 1 acorn squash
- 2 Tbsp olive oil, divided
- 1/2 tsp crushed rosemary
- Salt and pepper
- 1 Tbsp brown mustard or dijon
- 1 Tbsp real maple syrup
- 1/4 cup finely diced onion
- 1/4 cup finely chopped mushrooms
- 3 cloves garlic, crushed
- 6 ounces smoked salmon
- 1/4 cup chopped baby kale or spinach leaves
- 1/2 cup shredded parmesan-asiago cheese or grated smoke gouda
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper
- With a sturdy knife, remove stem and tip ends of the squash, set it up on the flat side and cut down the middle. Remove seeds and strings with a spoon. Drizzle with 1 Tbsp olive oil, sprinkle with rosemary, salt and pepper. Place cut side down on pan and bake for 30 minutes.
- Meanwhile, stir together the mustard and maple syrup in a small bowl and set aside.
- Over medium-low heat, sauté onion in remaining olive oil for 5 minutes, or until tender. Add the mushrooms and garlic, and cook a couple more minutes. Don’t allow them to brown.
- Remove from heat and stir in smoked salmon and baby kale.
- When acorn is tender, remove from oven and flip each half over. Fill with salmon mixture, drizzle with sauce, and sprinkle with cheese. Return to oven for 5-8 minutes, or until cheese is melted and bubbly.
