Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. Once you get to camp, place the wrapped squash on the campfire and heat until warmed through.And…the holiday dishes continue here on P-Dub Cooks. Assemble and wrap each stuffed squash half in foil. Make it Ahead: Roast the squash, unwrapped, cut-side up on a baking sheet at 400 degrees for about 45 minutes, until just tender. If your squash was on the smaller side and it doesn’t all fit, you can just serve the extra on the side, or save it for the morning and make Thanksgiving breakfast hash by adding a fried egg and home fried potatoes! Scoop half of the stuffing mixture into the cavity of each squash half. Assemble and serveĬarefully unwrap the squash from the foil. Once the stuffing is hydrated add in the pecans and cranberries. Add the boxed stuffing and liquid to the pan and fold all the ingredients together. Add the celery and cook for 2 minutes more. Add the turkey and cook until it starts to brown, breaking it apart with your spatula as it cooks. 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 Combining all the classic Thanksgiving flavors into an edible bowl, this grilled Stuffed Acorn Squash is the perfect camping meal for Thanksgiving.
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