Add the diced onions and saute until they begin to soften. Heat oil in a skillet over medium heat-you can do this over a camping stove or the campfire. These times can definitely vary based on the size of your squash, wether you wrap it in foil, and situational variables like outside temperature and your campfire. Roast for 30-45 minutes, then flip the squash so the cut side is facing down, and roast for an additional 15 minutes or until the squash is tender. Place the squash on the grill, cut side up, over medium heat. Wrap in heavy-duty aluminum foil (optional, but recommended if cooking over a wood fire). Rub the cut sides of each squash half with a teaspoon of olive oil and season with salt. Scoop the seeds and stringy pulp out of the center with a spoon and discard. Using a large knife, cut the squash in half pole-to-pole. For more information on preparing a fire for cooking, check out our Campfire 101 article. Make sure to prepare your fire well-enough in advance to allow the larger pieces of wood to burn down to usable embers. ![]() You can make this recipe on a propane grill or over a campfire. Here’s an overview of the recipe with tips & tricks and step by step photos! The full recipe with measurements and a printable recipe card can be found at the bottom of the post. If you’re cooking over a camp stove, any skillet will work! How To Make Grilled Stuffed Squash Skillet: If you’re going to prepare the stuffing over the campfire, it’s best to use a cast iron skillet. Long handled tongs: A pair of long-handled tongs is the best way to safely reposition or flip the squash over the campfire grill. Try not to skip these! EquipmentĪluminum foil: Optional, but wrapping the squash halves in foil can help them cook faster, prevents the campfire smoke from discoloring the squash, and saves the squash from charred skin which can flake off onto your plate and into your food. Pecans & cranberries: Pecans add some texture and cranberries add a nice pop of sweet-tart flavor. Feel free to make and use your own if you’d prefer!Ĭelery & onion: These aromatics really bring boxed stuffing to the next level. Stuffing: To make things easy, we use boxed stuffing and add some extras in (see below). Ground turkey or sausage: Either will work-sausage will carry more flavor, but ground turkey is easy to work with too! Just be sure to add salt and pepper to it. This recipe has all the flavors that conjure up memories of a big family Thanksgiving, but it doesn’t involve nearly as many dishes (and you don’t need to invite a dozen of your relatives over to help finish it all!) IngredientsĪcorn squash: We love the flavor that acorn squash brings to this meal, but you can substitute it with other squash such as delicata or a small kabocha. Some years we’ve endeavored to cook quite a feast (including the time we cooked a whole bird in a Dutch oven), but this year we’re keeping things simple with this Grilled Stuffed Acorn Squash. One of our favorite traditions is our annual “Campsgiving” Trip-essentially an autumn camping trip where we just hang out around the campfire and cook a lot of great food together! This post was written in partnership with Eddie Bauer Brush again with any remaining marinade and sprinkle with Sel Marin de Guerande Grey Sea Salt just before serving.Combining all the classic Thanksgiving flavors into an edible bowl, this grilled Stuffed Acorn Squash is the perfect camping meal for Thanksgiving. Cook until both sides are golden brown and squash feels firm but cooked when inserted with knife. When slices begin to brown, turn over and brush reserved marinade on cooked sides. Place squash slices on the grill use a grill pan if desired. To finish, heat a well-oiled grill to medium. Pour marinade and squash into a large bowl, toss again, cover and place in refrigerator for at least an hour, gently tossing mixture every 20 min. Toss squash and marinade gently with a rubber spatula. Pour 2/3 of the marinade over the squash, reserving remaining 1/3 of the mixture. Drain water from pan and place steamed squash pieces in the pan. Meanwhile, prepare marinade by whisking together all remaining ingredients except the sea salt. Place slices in a steamer basket and steam, covered, over high heat for 5 to 10 min. Scoop out seeds and cut squash crosswise into 1-inch slices. ![]() Cut off both ends of the squash then rest it on a flat end and cut in half lengthwise.
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