Baked Stuffed Acorn Squash
Baked Stuffed Acorn Squash
Baked Stuffed Acorn Squash
Baked Stuffed Acorn Squash

Baked Stuffed Acorn Squash

David Venable

This beautiful, flavorful recipe will make the perfect side dish at your Thanksgiving table. Or, serve it as a vegetarian entrée.

Ingredients

  • 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

Directions

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.

Cook's Notes

Acorn squash can be stored for up to a month in a cool dry spot. Only cooked or cut acorn squash should be refrigerated.

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