I’ve served these delicious Stuffed Acorn Squash so many times over the years. They were also on our Thanksgiving menu at the shop. Stuffed Acorn Squash makes a showstopper side dish, and if you have vegetarian attendees, they’re a fantastic meatless entrée. Happily, acorn squash are available on the Gulf Coast throughout the cool season, so we can enjoy them all fall and winter long.
I usually buy the smallest acorn squash I can find. This recipe below makes enough stuffing for six small acorn squash halves, i.e., three squash . Lately, the smallest acorn squash available are pretty big. If you’ve got big ones, there’s enough stuffing for four halves, or two large squash. The ones here are pretty big.
Use any sort of firm, juicy, apple you like, and definitely use fresh breadcrumbs. They soak up the juices perfectly. If you like, you can add crumbled cooked sausage to the filling for a delicious main dish anytime.
Happy Holiday Food!
Stuffed Acorn Squash
Ingredients
- 2 medium acorn squash
- salt and pepper
- 4 T. butter
- 1 small onion, chopped
- 1 medium apple, cored and chopped
- 2-3 cups fresh breadcrumbs
- 1 t. celery seed
- ¼ t. dried thyme
Instructions
- Preheat the oven to 400°. Cut the squash in half from stem to blossom end.
- Cut the squash in half from stem to blossom end. Scrape out and discard the seeds. Salt and pepper the cavity and place cut side down on a baking sheet. Bake for 25-30 minutes, or just until the squash can be pierced with a fork.
- While the squash cooks, make the stuffing. Melt the butter and sauté the onion until it's soft. Add the chopped apple and sauté a few minutes more, until the apple is completely covered in the butter. Remove from the heat. Add the remaining ingredients and mix well. Add salt and pepper to taste.
- When the squash is ready, remove them from the oven and turn the oven to 350°. Immediately flip the squash cut side up. Using a light hand, stuff the squash cavities, allowing the stuffing to mound up a bit. Bake for 20 minutes or until the stuffing is getting crisp on top.
0 Comments