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Stuffed Acorn Squash (International) — Recipe | Foodgeist

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Stuffed Acorn Squash

🍽️recipe·International

Stuffed Acorn Squash

Name: Stuffed Acorn Squash
Cuisine: International
Ingredients: FOR THE STUFFING:; 1 whole Butternut Squash; 4 cups Dried Bread Cubes; 1 cup Fresh Cranberries; 3 Tablespoons Butter; 2 teaspoons Marjoram; 2 teaspoons Basil; 2 teaspoons Sage; 2 teaspoons Thyme; 4 cups Vegetable Broth (or Chicken Broth); _____; FOR THE SQUASH:; 2 whole Acorn Squash; 4 Tablespoons Brown Sugar; Pine Nuts, Optional Garnish; Salt And Pepper, to taste

Ingredients

FOR THE STUFFING:

1 whole Butternut Squash

4 cups Dried Bread Cubes

1 cup Fresh Cranberries

3 Tablespoons Butter

2 teaspoons Marjoram

2 teaspoons Basil

2 teaspoons Sage

2 teaspoons Thyme

4 cups Vegetable Broth (or Chicken Broth)

_____

FOR THE SQUASH:

2 whole Acorn Squash

4 Tablespoons Brown Sugar

Pine Nuts, Optional Garnish

Salt And Pepper, to taste

Method

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1.
Note: I don't measure out my spices in exact amounts. I just dump the spices in the palm of my hand and do about a palm-full of each - so the above are estimates and you can season to taste. For the stuffing: Peel and remove the seeds from the butternut squash, then cube. Arrange on a baking sheet and roast at 375F for 15-20 minutes or until fork tender. Combine bread cubes, cranberries, and roasted butternut squash together in a baking dish. Microwave the butter til melted, add spices to taste, then pour over bread cubes. Add enough broth to moisten the bread crumbs (I used about 3/4 of a carton, then after baking a bit added the rest of the broth). Stir gently to combine. Cover with aluminum foil and bake at 375F for about 30-45 minutes until the cranberries pop open. Then bake uncovered until the top is golden brown. For the acorn squash: Cut each acorn squash in half and remove the seeds. Place flesh side up on a baking sheet. Lightly salt each half, and sprinkle with some brown sugar. Roast at 375 F until tender, about 20 minutes. At this point, I like to poke holes in the squash and pop it back in to bake about 5 minutes longer so the brown sugar infuses throughout the squash. Allow squash to cool, then add stuffing. Sprinkle with pine nuts and serve.