What is it about Thanksgiving that invokes the sudden urge to stuff various foods into others? I don’t mean the way we stuff our faces to excess, but the stuffing of bread and wild rice into turkey; ducks and hens into turkey; pretty much anything conceivably edible into turkey. It’s as if the poor bird were less an entree and more a suitcase, over-packed with the savory odds and ends we only think of once a year and otherwise never use. Furtively shoved inside as if flavor might be confiscated at customs, no one seems to question the tradition, even if it makes little logical sense.
I’m not immune to this impulse, irrational as it may be. You’d understand and (hopefully) forgive me if you saw what I was up against, though. Spotting the most adorable dumpling squash at the store, perfectly plump and rotund, I was instantly smitten. Still swooning at the plunder in my shopping cart, I was already planning how best to eviscerate my darlings and replace their guts with green beans. Brutal, perhaps, but far better than wrangling giblets out of de-feathered fowl, don’t you think?
Like a dog’s instinct to howl at the moon, satisfying yet meaningless, I’m powerless to rein in this primal impulse. Dumpling squash are undeniably the best edible vessels nature can devise, but any similar small squash will do, like delicata or honeynut squash. Using green bean casserole as the filling has the added, unintentional benefit of turning two sides into one entree, so if you’re a veggie-lover like me that would rather leave giant hunks of dry, bland protein off the plate, this is the best of all worlds.
Encased in the plush, subtly sweet flesh of roasted winter squash, tender-crisp green beans cozy up to a mushroom-laced mélange that no ceramic baking dish can contain. A halo of golden fried onions gives it that unmistakable nostalgic flavor that no Thanksgiving table is complete without.
Maybe its the yawning empty cavity of a hollow gourd that demands to be filled. Maybe it’s our subconscious way of holding on to fleeting warmth, of cramming in joy wherever we can find it, of stacking up all the things we love in a pile so high that it’s impossible to let any sadness in. If there was ever a time to get stuffed, this is it. If we’re lucky, we won’t just fill our plates; we’ll fill our hearts, too.
Green Bean Casserole-Stuffed Squash
Put two side dishes together to get an unbeatable Thanksgiving entrée! Green bean casserole is so much better baked inside roasted winter squash, where creamy, savory filling meets sweet, caramelized squash for the perfect balance of textures and flavors. It’s festive, hearty, and just unexpected enough to wow your guests, without straying too far from tradition.
Ingredients
- 3 - 4 Small Winter Squash (such as Dumpling or Delicata)
- 3 Tablespoons Olive Oil, Divided
- 3/4 Teaspoon Salt, Divided
- 1 Medium Shallot or 1/2 Medium Yellow Onion, Minced
- 3 Cloves Garlic, Minced
- 1/2 Cup Cremini Mushrooms, Roughly Chopped
- 1/2 Teaspoon Dried Thyme
- 1/4 Teaspoon Ground Black Pepper
- 2 Tablespoons All-Purpose Flour
- 1/2 Cup Vegetable Stock
- 1/2 Cup Plain, Unsweetened Non-Dairy Milk
- 3/4 Pound Green Beans, Trimmed and Chopped into 1/4-Inch Pieces
- 1 Cup Crispy Fried Onions
Instructions
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil.
- Cut the squash in half, remove the seeds (either compost or save to roast separately), and brush all over with 1 tablespoon of olive oil. Sprinkle with 1/4 teaspoon of salt and place the cut-sides down on your prepared sheet. Roast for 25 - 30 minutes, until tender and lightly caramelized around the edges.
- Meanwhile, set a medium saucepan over medium heat. Add the remaining 2 tablespoons olive oil and shallot or onion. Saute for 5 - 7 minutes, until lightly browned around the edges. Add the garlic and mushrooms and continue to cook for another 5 minutes, until the mushrooms have softened and given up all their liquid. Seasoning with the remaining 1/2 teaspoon salt, thyme, and pepper.
- Sprinkle flour over the mixture and stir vigorously to incorporate. Slowly pour in the vegetable stock and non-dairy milk while whisking continuously. Make sure there are no residual lumps of flour. Bring to a simmer before adding the green beans. Toss to coat in the thickening sauce, and cook for another 3 - 4 minutes, until the vegetables are bright green.
- Flip the roasted squash halves over to reveal the cavities. Spoon the filling inside, distributing it evenly. If you have extra filling that doesn't fit into your squashes, spoon it into ramekins instead. Top with crispy fried onions and bake for a final 5 - 10 minutes, until hot and bubbly all over.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 350Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 5mgSodium: 689mgCarbohydrates: 46gFiber: 10gSugar: 16gProtein: 8g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Hahahahahaha! I’m laughing my way through your post! Love your comment about wrangling giblets! I’ve never seen these cute little squashes.
Hopefully they start showing up in more stores soon! After I wrote this post, I happened to find “goblin squash,” which are new to me and also adorably pint sized, perfect for stuffing.
I’m going to make this, it sounds delish !
Yay, my work here is done! I hope you love it!
Your brilliantly proposed offering does make one think of gathering the ingredients to try :) ! Am not a green beans lover but with all the other tastes, especially those crispy onions atop . . . ?
It really is all about those crispy onions. You could make a veggie lover out of anyone if you just throw a handful of those on top!
Those dumpling squash are too cute. I wish we got them here as that would be the perfect size for me.
It was such a great find! There are lots of little squashed out there, though, so I’m sure you can grab something suitable.
I can almost smell those golden fried onions.. :-) Looks delicious Hannah… xxx
Truly what the holidays smell like in my memories. It’s not a party without the fried onions!
I love caramelised ones too with balsamic vinegar and brown sugar..
Oh man, have I got a recipe for you! I just finished up the post, but you’ll have to wait until mid December… I can’t wait to share!
I will keep an eye out Hannah.. Im guessing it has onions lol xx :-)
My husband’s family is Sephardic and they stuff every vegetable on a regular basis! I do like stuffed squash and your recipe sounds delicious. I need to start thinking about what I’ll be making for thanksgiving- I know it won’t be turkey… !!! As always, your posts are very entertaining.
I really adore this! The way you turn the humble squash into a vessel for all the flavors of Thanksgiving is pure genius.