STUFFED ACORN SQUASH
RECIPES
STUFFED ACORN SQUASH
This hearty stuffed acorn squash recipe is packed with warm fall flavours and makes a perfect side dish or vegetarian main. Filled with savoury herbs, dried cranberries, and toasted seeds, it’s a comforting recipe that highlights the best of seasonal produce.
INGREDIENTS
- 2 acorn squash
- 1 cup pumpernickel bread cubes
- ¼ cup dried cranberries
- ⅛ cup pecans, roughly chopped
- ⅛ cup pumpkin seeds
- ⅛ cup sunflower seeds
- 2 tsp sage
- 1½ tsp rosemary
- 1 tsp thyme
- ⅛ cup butter
- 1 Tbsp oil (your choice)
- ½ cup yellow onion, diced
- ⅓ cup celery, diced
- 1 clove garlic, minced
- 1½ tsp white wine vinegar
- ½ tsp salt
- ½ tsp pepper
DIRECTIONS
- Preheat oven to 350°F (175°C).
- Cut 1½ inches off the stem end of each acorn squash.
- Scoop out and discard the seeds.
- Trim a small slice off the opposite end so the squash sits flat without piercing the flesh.
- Cut pumpernickel bread into ¼-inch cubes.
- Roughly chop the pecans.
- Dice the onion and celery.
- Mince the garlic.
- In a large bowl, combine bread cubes, cranberries, pecans, pumpkin seeds, sunflower seeds, sage, rosemary, and thyme.
- In a frying pan over medium heat, melt butter and oil together. Add onion, celery, salt, and pepper. Sauté for about 8 minutes, or until softened.
- Add garlic and white wine vinegar. Cook for 1 minute, until fragrant.
- Add the sautéed mixture to the bowl and mix until well combined.
- Pack each squash cavity with the stuffing, filling to the top.
- Place squash cut-side down on a parchment-lined baking sheet.
- Bake for 40 minutes, or until squash is fork-tender.
- Remove from oven, flip upright, and serve warm. Enjoy!
READY TO COOK?
Pair this dish with a fresh garden salad or serve alongside roasted vegetables for a complete meal.
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