Authorchef-Julia.com
DifficultyBeginner

Besides looking so festive, this stuffed acorn squash is pleasing in so many ways. From the crispy edged bread dressing with plenty of sage, to the creamy acorn squash, you'll find yourself enjoying every bite.

Yields4 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
Ingredients
 2 acorn squash, about 1 1/2 pounds each, cut in half, seeds and pulp removed
Dressing
 6 slices whole grain bread, cubed
 1 small onion, chopped (about 1 cup)
 3 celery stalks, chopped
 3 garlic cloves, minced
 1 tsp dried sage
 ½ tsp dried thyme
 salt and pepper to taste
 2 cups homemade or store bought vegetable stock
Directions
1

Pre heat oven to 375 degrees.
Place the squash (cut in half, with seeds and pulp removed), cut side down, in a baking dish. Place about 1/2 inch of water in the pan. Bake for 15 minutes. Turn squash cut side up, and bake for 15 more minutes. Squash should be tender enough to be pierced easily with the tip of a knife, but not soft. Remove from the oven.
You can also use the Instant Pot to cook the squash. Place the cut squash on the trivet insert in the instant pot. Add one cup of water. Cook on High Pressure for 4 minutes. Allow to set for 10 minutes before releasing pressure. If it needs more time, add a couple minutes and start over.
Fill the squash with the bread dressing. Sprinkle edges of the squash with salt, pepper, and poultry seasoning. Brush the edges with vegetable stock to keep moist. Add water to reach 1/2 inch.
Bake at 375 degrees for 20-30 minutes, or until the dressing is browned and the squash is fork tender.

Ingredients

Ingredients
 2 acorn squash, about 1 1/2 pounds each, cut in half, seeds and pulp removed
Dressing
 6 slices whole grain bread, cubed
 1 small onion, chopped (about 1 cup)
 3 celery stalks, chopped
 3 garlic cloves, minced
 1 tsp dried sage
 ½ tsp dried thyme
 salt and pepper to taste
 2 cups homemade or store bought vegetable stock

Directions

Directions
1

Pre heat oven to 375 degrees.
Place the squash (cut in half, with seeds and pulp removed), cut side down, in a baking dish. Place about 1/2 inch of water in the pan. Bake for 15 minutes. Turn squash cut side up, and bake for 15 more minutes. Squash should be tender enough to be pierced easily with the tip of a knife, but not soft. Remove from the oven.
You can also use the Instant Pot to cook the squash. Place the cut squash on the trivet insert in the instant pot. Add one cup of water. Cook on High Pressure for 4 minutes. Allow to set for 10 minutes before releasing pressure. If it needs more time, add a couple minutes and start over.
Fill the squash with the bread dressing. Sprinkle edges of the squash with salt, pepper, and poultry seasoning. Brush the edges with vegetable stock to keep moist. Add water to reach 1/2 inch.
Bake at 375 degrees for 20-30 minutes, or until the dressing is browned and the squash is fork tender.

Stuffed Acorn Squash with Old Fashioned Dressing
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