This recipe is prepared with the Blue Jean Chef Hard Anodized Dishwasher Safe 7-Piece Cookware Set (K34160).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
2 acorn squash, halved lengthwise and seeded
1 Tbsp olive oil, plus more for coating squash
1 stalk of celery, diced
1/2 onion diced
3/4 cup dry stuffing mix
3/4 cup chicken or vegetable stock
1/2 cup dried cranberries
1 (8.8-oz) bag precooked long grain and wild rice blend
1/2 cups grated cheddar cheese
1/2 cup pecans, lightly toasted and chopped
Preheat the oven to 350°F.
Lightly oil and season the flesh of each squash with salt and pepper. Place the halves flesh-side down on a baking sheet. Bake for about 45 minutes, or until fork tender.
While the squash is baking, make the stuffing. Add 1 Tbsp oil to a skillet set over medium heat and sauté the onion and celery until cooked through, about 5-7 minutes. Add the chicken stock and the mixture bring to a simmer. Add the stuffing mix and cranberries. Stir, then remove the pan from the heat.
When the stuffing has cooled slightly, spoon it into a medium-size bowl and add the rice, cheese, and pecans. Mix until combined.
When squash has finished baking, turn each half flesh-side up and spoon the stuffing into the cavity of each squash. Bake for about 30 minutes, or until the stuffing is heated through and golden brown on top.
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