A gem of a side dish for holiday meals. This recipe is visually appealing, but terrifically flavored and wonderful to eat. You could almost make a meal out of it alone.

Stuffed Acorn Squash
Recipe type: Vegetables
Serves: 6
  • 1 1/2 pound loaf country-style bread; cut in 3/4-inch cubes
  • 6 acorn squashes (about 1 pound each)
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 3 Tablespoons unsalted butter
  • 2 small yellow onions; chopped
  • 3 cloves garlic; chopped
  • 3/4 teaspoons freshly-grated nutmeg
  • 1/3 Cup chopped assorted fresh herbs (such as sage, thyme and oregano)
  • 3 Tablespoons chopped fresh flat-leaf parsley
  • 1 Cup dried cranberries
  • 2 Cups chicken stock
  • 2 Tablespoons extra-virgin olive oil
  1. Position a rack in the lower third of an oven and preheat to 350 degrees.
  2. Spread the bread cubes out on a baking sheet. Bake, stirring occasionally, until the bread is dry and crispy, 25 to 30 minutes. Transfer the pan to a wire rack and let the bread cool completely. Transfer to a large bowl and set aside.
  3. Increase the oven temperature to 375 degrees.
  4. Cut the stem end off each squash. Using a spoon, scoop out the seeds and pulp from the center and discard. Cut a thin slice off the bottom end of each squash to create a level surface. Season the squash cavities with salt and pepper. Stand the squashes upright in a 9- by 13-inch baking dish.
  5. In a large saute pan over medium heat, melt the butter. Add the onions and saute until soft, about 10 minutes. Add the garlic, salt and pepper and cook until fragrant, about 1 minute. Stir in the nutmeg and the assorted fresh herbs. Add the onion mixture to the bowl with the bread. Add the parsley and cranberries and stir to combine. Stir in 1 1/2 Cups of the stock. Spoon the stuffing into the squash cavities, mounding a small amount on the top.
  6. Pour the remaining 1/2 Cup stock into the baking dish. Bake until the squashes are tender when pierced with a fork and the stuffing is browned, 1 to 1 1/4 hours. If the stuffing begins to brown too quickly, cover the squashes loosely with aluminum foil. Remove the squashes from the oven, drizzle each with 1 teaspoon olive oil and serve immediately.
This recipe yields 6 servings.

Comments: Serve this hearty side dish alongside roasted pork or the holiday turkey. It also makes a delicious vegetarian entree, paired with a tossed green salad.

Per Serving (excluding unknown items): 115 Calories; 10g Fat (82.2% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 718mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 2 Fat.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.