Stuffed Acorn Squash Recipe

Name: Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
For the stuffing:
3
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.
4
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.
5
For the acorn squash:
6
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.
7
Sprinkle with pine nuts and serve.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE STUFFING:, 1 whole Butternut Squash, 4 cups Dried Bread Cubes, 1 cup Fresh Cranberries, and more.

Yes, Stuffed Acorn Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Acorn Squash

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