ll Cibo é L'essenza Della Vita....

"The rooms that you use on a daily basis are the rooms people will always want to sit in, because they have soul." --Bunny Williams


"If you want to live forever and ever, drink wine and eat maccheroni." ~~~Sicilian Proverb

Thursday, September 30, 2010

Stuffed Acorn Squash for Foodie Friday

Hi everyone!

I'm so sorry I missed posting yesterday. Those of you who follow on Facebook might have seen Allie's message apologizing because I wasn't feeling quite up to cooking and blogging.

As it happens, that's been happening more than I care to say lately. And  today I got some news.
As those of you who read regularly know, I've been wearing a cardiac monitor in an effort to figure out why I've been feeling so yukky lately.

Well, technology has done it's job. Today I was told that it is imperative that I have a pacemaker put in soon- within the next week and a half. (My birthday is Sunday- what a gift!!) The monitor showed that my heart is taking a nap periodically when it's supposed to be on duty.

Soooo... now that I've thrown my tantrum (this was NOT supposed to happen to ME!!) and I've come to some acceptance, I'm okay with it (I think)

So if blog posts get a bit scarce for a short time, please don't forget us- I promise we'll be back as soon as possible. Doctor says 6 week recovery- I'm holding him to it :)

Years ago when we lived in the beautiful Hudson Valley of New York, we used to go to a WONDERFUL local restaurant called the Iron Forge Inn. It was family owned and the chef was one of the sons who left for a while to train as a chef and came back to take over the kitchen. I once had a gorgeous stuffed acorn squash and tried for years to replicate the recipe. A few years ago I found a recipe in some magazine (no, I didn't remember to write down which- sorry) which was as close as I've come to his version. With a little tweaking this is my version

Heads up- peeling acorn squash is a royal pain. I use a peeler on the rounded ridges and a small sharp knife for the crevices. One squash will serve 3-4 people as a lovely Autumn side. Enjoy!

Yes, I over-browned it a bit- I got distracted! Pretty easy in this house!

Chard Stuffed Acorn Squash

2 large acorn squash
8 slices bacon
5-6 tblsp olive oil
salt and pepper
1 medium onion, finely minced
3-4 cloves garlic, crushed and minced
2 LARGE bunches Swiss Chard (I used red chard), washed and dried with stems and large veins removed
16 ounces mushrooms (mixed is great), cleaned and sliced not too thin
2 tsp chopped fresh thyme leaves
1/4 tsp grated fresh nutmeg
1/4 cup panko bread crumbs
1 tbsp chopped parsley
1 tblsp butter, melted
1 tblsp grated Parmesan cheese

Preheat oven to 375 degrees. Soak a dozen round wooden toothpicks in warm water for a few minutes. Cut a small slice off the bottom of each squash so it sits level, then cut about an inch of the top- you should expose the seeds. Peel the squash and scoop out the seeds. Brush the squashes with a tablespoon or so of olive oil and season, inside and out, with salt and pepper. Wrap each squash with 4 slices of bacon- tuck one end of each strip under the squash and the other end in the cavity. Use the toothpicks to secure. It should look like spokes. Place squashes upside down (cavity down) on a rack in a pan and bake for about 30 minutes till the bacon is golden crisp and the squash is tender, but not mushy. Set aside and allow to cool.
   Heat 2-3 more tblsp olive oil in a very large skillet. Saute onion till soft, then add garlic and saute another 2 minutes, stirring so garlic doesn't burn. Add the chard in large handfuls, stirring down as it wilts. When it's all in there, cover and steam for about 4-5 minutes, stirring halfway. Chard should be cooked, but still bright green. Remove to a large bowl to cool and wipe out skillet.
Heat another 1-2 tblsp oil over medium high heat and add mushrooms. Toss and saute till lightly browned and there's no liquid left. Allow to cool.
Preheat oven to 500 degrees. If there's a lot of liquid in the chard, drain and squeeze a bit. Stir in the mushrooms, thyme, and nutmeg. Season with salt and pepper.
Flip squash over (right side up and remove toothpicks. Place in a baking dish sprayed with baking spray. Stuff cavities with chard mixture.
In a small bowl, mix together bread crumbs, cheese, parsley, and melted butter. Top squash with crumb mixture. Bake for 8-10 minutes till warmed and golden

We're linking up tonight to Michael's wonderful Foodie Friday at Designs by Gollum

Come join us and be prepared to drool!

If you'd like to get our weekly Bonus Recipes and tips, come on over and be a friend on Bramasole's Facebook page
We love talking to you!

As Always,

Buon Cibo, Buon Amici,

Pattie and Allie


  1. Pattie, Oh my goodness. I hope the docs figure out how to make your heart not to take naps when its supposed to be working. And I am sure we all understand if you don't post every day. Plus we can always come back and review your previews creations since they are so beautiful. Of today's recipe all I have to say is Yum! Talk about a dish with all the food groups! :) Angie

  2. Pattie,
    You will be in our prayers and thoughts!
    Whenever your pictures come through on google reader, I get hungry. Oh my goodness these look so delicious.
    Take care and hugs sent your way,

  3. I've always said to please take time for yourself! I'm sorry that you really need to now :( I know you are a 'driven' lady and work very, veyr hard at what you do. My thoughts and prayers are with you! And, those acorn squash sound wonderful!

  4. I send my prayers for you Pattie and take care. Happy birthday and many blessed returns!It is mine too so I will surely keep you in my thoughts too.God Bless, Emelia. Hugs.

  5. Pattie, you will be in my thoughts and prayers. I'm glad you're getting some answers from the docs and plans to get you fit as a fiddle again. Happy Birthday on Sunday. Please do take care of yourself and focus on your health and recovery. We'll love to hear from you when you're feeling up to it, but YOU are the priority. Don't rush to do too much too soon. May God bless you and your family.

  6. Pattie..I am so sorry for you..I know it will make you all better..but news like that is always hard to take..I hope you feel better soon..never apologize for missing some time with us..take care of you and your ♥..

    Thank you for everything you do for us all..w/ all the

    God Bless You.

  7. Thinking of you Pattie and hoping that all goes well! I hope you still get a chance to enjoy your birthday.

    This recipe sounds delicious, as usual! I love stuffed squash but can never seem to find just the right recipe when I make them for myself. But, your recipe sounds perfect! Just right for a chilly winter supper.

  8. Pattie, I'm so sorry to read this and am praying that all goes well for you. I haven't been blogging (still nursing and playing catchup), but I wanted to drop by to check on Allie and now am reading this about your pacemaker. I hope and pray that all goes well.

    Sending healing prayer your way...



  9. Dear Pattie,
    Oh my! I will put you on my prayer list. I know qite a few people with pacemakers and they live very happy normal lives! So listen to your doctor, have a wonderful birthday and we will all be here when you get back to blogging! You are precious to so many of us!!!!!

    This squash recipe looks fabulous. So earthy and full of great flavors. I love my food a little crispy!
    Blessings to you, my friend!

  10. I am sorry to hear this, Pattie! I will pray all goes well and you will be back to being the energizer bunny!
    This looks great, but I will have to wait on it. I made my version of stuffed squash this week and did a post on it, and we are not that fond of squash! Maybe in a few weeks!
    You are in my prayers!

  11. And Pattie, Happy Birthday on Sunday!!!


    Sheila :-)

  12. sorry to hear you're not feeling well. You're in my prayers and thoughts. And you know it's not a mortal sin to miss a day of blogging...resting is more important;) Miss chatting with you. Will tell you about my day at the Garlic Festival real soon. Hope it brings a smile. Love this recipe, will print it and make it this autumn. N

  13. Pattie, I hope all goes well. I just went out to dinner with my friend who is 48 and she has had a pacemaker for at least 7 years and does everything. You will do great. I hope your recovery is quick. We will miss you. You are one of my favorite bloggers, but your health is the most important.

    These stuffed squash look so great. My mom always made stuffed peppers and I loved them, but I would love squash better.

  14. You are really having a rough time of it. I'm sending healing thought your way. Know we are thinking of you. Blessings...Mary.

  15. This looks so it! Now, you go get that done and you will feel so much better! I know people who have had it done and the feel like a new person. Take care of YOU for awhile and get all better! :D

  16. Glad that the Doctor got it sorted and that you can now have it fixed! Will be keeping you in my prayers. The squash looks fabulous Pattie. I feel like I could just dig in and have a taste! xxoo

  17. Oh my, Pattie, you really have a lot going on now. You are in my thoughts and prayers and I hope all goes well and you have a speedy recovery. I know you will feel so much better after your surgery.

    I'm sending you very happy birthday wishes.

  18. Sending hugs, prayers, and best wishes that you'll be feeling better soon. Things like that are so scary, but I'm glad they found out what's wrong and are taking care of it!

  19. It was not happy news to hear about your health issues Pattie but I am raising my glass (a virtual glass since it is 7:30 AM) to a speedy recovery).

  20. This looks delicious nevertheless, Ladies! I've never made stuffed acorn squash, but this post has definately peeked my interest.
    The stuffing by the way sounds wonderful as well!
    Have a beautiful weeked dears!
    Hugs & Blessings~

  21. All the best with your upcoming procedure. Health comes first for certain. Blogging is not important, you being well is important. Take all the time you need and forget about this trivial nonsense.

    Good luck and keep us posted...

  22. I'm so sorry to hear this, Pattie, and I hope all will be well. Take all the time you need to heal and get strong after your procedure. Wishing you all the best!
    {{{ Hugs}}} Pat

  23. Oh dear, what news... another birthday!!! Just kidding, I hope you aren't worried about the procedure - it's really so very common these days. Prayers are coming your way.

    I know quite a few people with pacemakers and they get along quite well with them. I'm sure all will be fine as long as you follow the doctor's post-op instructions. Don't be thinking your supermom or anything - ButterYum's orders!


  24. Pattie
    I'm glad you found out soon enough to take care of the problem....I am so sorry you have to go through all of this, but I'm sure your doctors will take good care of you, and you will be back to your old self in no time.....
    don't worry about us, posting should be the least of your worries....we will all be there for take your time....feel don't always have to make so many things! We will still love you....
    Take care of yourself, as always you and your family are in my prayers!

  25. My prayers are with you, Pattie. I am happy that we have the technology that will make you feel a whole lot better. Take care!
    Blessings, Beth

  26. Bonjour Pattie,

    I had to scroll back and see what the problem was. Now I know what to pray about. Don't worry this precedure is perfected, and you will most certainly be up and feeling like yourself again in no time. I will pray for an easy time and a smooth recovery!
    We will be hear waiting for you to get back to Blogand. You are incredible still posting all these delicious recipes for us!
    Blessings to you and your family!


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