I think one of the most delicious ways to serve acorn squash is with mostarda and taleggio cheese. (I did this before to top a pizza I made) I got the idea when I read about mostarda from www.LaCucinaItaliana.com when I was trying to learn about taleggio pairings. In www.LaCucinaItaliana.com they said Italians most often pair taleggio cheese with mostarda. Incase you didn’t know…… mostarda is a spicy and sweet, mustardy North Italian Condiment. It is usually but NOT ALWAYS made with candied fruit and mustard syrup……BUT…..one of the 6 varieties of mostarda is made with squash. So what I did here might be considered a deconstructed squash mostarda because I made mustard syrup and squash.

ANYWAYS….This squash taste really great with this mostarda syrup and taleggio cheese. Serving size is difficult to judge because all acorn squash are different in size. Usually a person eats about half an acorn squash so I figure 4 servings because I am using two smaller-medium sized acorn squash.

Ingredients for around 4 servings.

2 acorn squash – washed

2 medium red onions sliced extra thin

non stick spray

sea salt – to taste

ground black pepper – to taste

2 Tablespoons olive oil – (That is a guesstimate. I didn’t measure I lightly sprayed the tops of the squash and onions with it)

1 cup sugar

1 large juicy lemon – the fresh juice and all the zest

2 Tablespoons mustard powder

1 Tablespoon dijon – or to taste….. Every mustard is different

2 Tablespoons old style whole grain mustard – or to taste…every mustard is different

1 small Calabrian chili – crumbled

8 oz taleggio cheese – (or maybe a bit more if you like lots of cheese) cut in slices (thin side..)

Directions

Preheat the oven to 400 degrees F

The squash go in to get softened so you can cut them. They go in on sheet pans for 15 minutes. After 15 minutes take the squash out and let them cool. While they are cooling make the mostarda.

In a small mixing bowl combine the sugar, lemon juice, lemon zest, dry mustard, mustards, Calabrian chili.

When the squash are cool enough for you to handle slice them up in rings around 1- 1+1/2 inch thick and scrap out membranes and seeds. You might end up cutting off a little end so the squash can lay flat.

Spray the sheet pans with non stick spray. Arrange the acorn squash rings. Stuff them with the sliced onions. Sprinkle with olive oil, salt, and pepper. Pour the mostarda over the stuffed, seasoned squash slices. (keep in mind that the sauce will caramelize and what you spill on the pan will burn)

Place in oven around 30 minutes or until slightly browned and fork tender.

Dress what you are serving now with sliced cheese and this goes back in the oven for around 9 minutes.

Second time I served without the squash skin and added toasted nuts and it was extra delicious this way.

It’s really easy and comes out FORKING DELICIOUS!

ENJOY!