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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.