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Stuffed Acorn Squash

BotchBotch Posts: 6,349
edited November 2011 in EGGtoberfest
This one was a Fail, although with some tweaking I think I can make it good. I rehydrated some wild mushrooms in water, chopped the mushrooms, sautéed onion and garlic, then added the mushroom water, chicken stock, Tbsp of maple syrup, some leftover pulled pork, salt and the barley, but undercooked the barley a bit (figured it'd finish cooking in the smoker). Filled the pits with the mixture (still pretty soupy, I knew the barley would continue to absorb as it cooked) and smoked at 300F for 90 minutes.
As the barley cooked, it expanded and mounded up, as in the picture. Unfortunately, the barley grains on top continued to cook "dry", and were as hard as stones, glad I didn't break a tooth. The squash itself was undercooked too.
Next time I'll cook the squash halves empty until almost done, remove and fill with fully-cooked barley mixture, top with a big ol pat of butter to keep the top from drying out, and return to the smoker for just 1/2 hour or so. It definitely has potential.

Live fast, die young, and leave a well-marbled corpse.  
Ogden, Utard.  


  • SqueezySqueezy Posts: 1,102

    I'm surprised that the squash wasn't done after 90 min. although I think 350º would have been better.

    I did butternut and buttercup recently and they did take a bit longer than I thought and they were not stuffed.

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • BotchBotch Posts: 6,349
    When I first made squash on my Egg they weren't stuffed, and I placed them directly on a grill and not on my platesetter as I did here.  Think it only took 30 minutes; I was surprised too.  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
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