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We are hungry! And one of our favorite meals is the stuffed squash that is baked and grilled. We fondly refer to this recipe as the Ozark Mountain Potato.
The squash that will be stuffed is grown right here on the homestead each year and its a very prolific variety that produces large pumpkin flavored fleshy fruits. This particular squash was harvested in late fall and finally this week fell into its final delicious fate. It was halved, cleaned out, stuffed with our favorite venison stuffing and then slightly baked before being finished on the grill and topped with cheese.
The video shows Jaimie going through all the steps necessary to bring this very savory dish to the table. So give it a watch and be sure to share it with your friends.
STUFFED SQUASH INGREDIENTS
- Medium to Large Ozark Mountain Potato Squash (seeds available below)
- 2 Pounds of Ground Venison (substitute beef if needed)
- Rice (enough for stuffing)
- Celery (chopped)
- One Fresh Onion (diced)
- 4 Cloves of Fresh Garlic (diced)
- 1 Part Onion Powder
- 2 Parts Garlic Powder
- 2 Table Spoons of Italian Seasoning
- 2 Bay Leaves
- Half Tablespoon Black Pepper (optional)
- Salt (smoked salt is available at our web store)
- Salted Butter
- Shredded Cheese
- Parmesan Cheese
The stuffing is prepped first with the meat and rice. Low carb eaters can leave out the rice if they wish. Then the squash is halved and cleaned out. Save your seeds for next season!
The squash is smeared with butter and salt and pepper is added. Place your halves in the oven for 30-45 minutes at 350 degrees. The time will differ depending on how large and thick your squash flesh. The squash is finished baking when it becomes SLIGHTLY tender and a thin layer of skin has formed on the exposed flesh. Fork it!
Then its time to put in your stuffing. Mound it up.
To finish on the grill, Zac takes over and gets his coals burned down to a low roar. Maximum heat is not what you’re going for as the squash has already gone through a slight baking. Add some hickory, maple, apple or cherry wood to your coals to bring a great flavor. It’s a crime to use a gas grill for this dish. We will come and arrest you!
Close off 90% of the oxygen to your grill. Let the squash bake in the grill for about 30 minutes and then add your cheese to the top of both halves. Close up your grill for about 5 more minutes.
SERVE! That’s it!
Enjoy the video and if you would like to grow this amazing variety of squash, be sure to get some seeds from our online store below! Enjoy your stuffed squash!
Hey Fokls
I dig your channel you channel and new 2 Tora also. I have not seen squash that size forever I am 65.
I do not see a for sale anything on your site. Fixed income but I would love to to try this BIG squash in my garden i OH. If i looked on sed savers they may be they but mabey in some little way I can support you.
Would like to see what you sell. Shalom Mike Ault
Just before the three minute mark, you mention a locally available sausage spice mix – can you be a bit more specific as I didn’t see it mentioned on the ingredients list ?
Jaimie says any sausage spice mix will work. Just Google sausage spice mix. Thanks for asking. Tim
Do you still sell seeds for the large squash?
Yes, I are growing a new batch of squash so we will have seeds soon. – Tim