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Stuffed Acorn Squash

Roasted Acorn Squash Bowls filled with a delectable blend of bread stuffing, crunchy nuts, and aromatic herbs capture the essence of the season in a single dish. 
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 4 servings

Ingredients

  • 2 Acorn Squash
  • 1 cup Bread Cubes
  • 1/2 cup Chopped Nuts Pecans or Walnuts
  • 1/4 cup Chopped Fresh Herbs Sage, Thyme, Rosemary
  • 1/4 cup Diced Onion
  • 2 Garlic Cloves
  • 1/4 cup Dried Cranberries or Raisins
  • 1/4 cup Vegetable or Chicken Broth
  • 2 tbsp Olive Oil
  • Salt and Pepper

Instructions

  • Preheat the Oven to 375°F (190°C).
  • Prepare the Squash Halves and place them on a baking sheet, cut sides up.
  • Coat the squash with Olive Oil using a Basting Brush.
  • Roast the squash in the preheated oven until tender and golden.
  • Sauté onions in a Skillet until golden, add Garlic and Nuts, then Bread Cubes, Herbs, and Cranberries/Raisins.
  • Pour in Broth and mix until stuffing is well combined.
  • Stuff the roasted squash halves with the prepared stuffing.
  • Return stuffed squash to the oven and roast until the stuffing is golden.
  • Allow the squash to cool slightly before serving.

Notes

  • Soften squash skin in the microwave before cutting.
  • Roast leftover squash seeds for a crunchy snack.
  • Add citrus zest for an aromatic flavor boost.
  • Check squash tenderness with a fork during roasting.
  • Prepare stuffing ahead of time for convenience.
  • Cover stuffed squash with foil for moistness.
  • Let roasted squash cool slightly before serving.
  • Reheat leftover squash in the oven or microwave.
  • Add fresh herbs or nuts for reheating to revive flavors.
  • Get kids involved for a fun family cooking experience.
  • Set the ambiance with scented candles or music.