Stuffed Acorn Squash

1. 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. 2

   For the stuffing:

3. 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. 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. 5

   For the acorn squash:

6. 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. 7

   Sprinkle with pine nuts and serve.

* Per serving · 4 servings · Values may vary.