RECIPE - Stuffed Acorn Squash
Stuffed Acorn Squash
INGREDIENTS
▪ 2 acorn squash
▪ 1 cup pumpernickel bread cubes
▪ ¼ cup dried cranberries
▪ 1/8 cup pecans
▪ 1/8 cup pumpkin seeds
▪ 1/8 cup sunflower seeds
▪ 2 tsp sage
▪ 1 ½ tsp rosemary
▪ 1 tsp thyme
▪ 1/8 cup butter
▪ 1 Tbsp oil (your choice)
▪ ½ cup yellow onion
▪ 1/3 cup celery
▪ 1½ tsp white wine vinegar
▪ ½ tsp salt
▪ clove garlic (minced)
▪ ½ tsp pepper
DIRECTIONS
1. Cut 1 ½" off the stem side of the squash
2. Remove and discard the seeds
3. Trim the opposite side of the squash so it sits flat without piercing the flesh
4. Cut pumpernickel into small bread cubes, about ¼”
5. Rough chop pecans
6. Dice onion
7. Dice celery
8. Mince garlic clove
9. In a bowl combine bread cubes, cranberries, pecans, pumpkin seeds, sunflower seeds, sage, rosemary and thyme.
10. In a frying pan over medium heat, melt butter and oil together.
Add onion, celery, salt and pepper. Saute for 8 minutes or until onion is softened.
11. Add vinegar and garlic to frying pan. Heat for about 1 minute until garlic is fragrant.
12. Add frying pan mixture to other ingredients in the bowl so everything is combined, mix well.
13. Pack each squash with the mixture until it is full to the top
14. Replace the stems on top
15. Place on a baking sheet lined with parchment paper cut side down
16. Bake at 350° for 40 minutes or until squash is fork-tender
Enjoy!
Explore all of our Growing Guides for Tips, Care, Recipes and more!
Let's Keep In Touch!
Sign up for our newsletter to be the first to hear about sales, gardening news, plus seasonal tips and tricks.