Stuffed Acorn Squash
CATEGORIES
INGREDIENTS
- 1 1/2-lb. loaf country-style bread, cut into
- 3/4-inch cubes
- 6 acorn squashes, each about 1 lb.
- Salt and freshly ground pepper, to taste
- 3 Tbs. unsalted butter
- 2 small yellow onions, chopped
- 3 garlic cloves, chopped
- 3/4 tsp. freshly grated nutmeg
- 1/3 cup chopped assorted fresh herbs, such
- as sage, thyme and oregano
- 3 Tbs. chopped fresh flat-leaf parsley
- 1 cup dried cranberries
- 2 cups chicken stock
- 2 Tbs. extra-virgin olive oil
DIRECTIONS
- Position a rack in the lower third of an oven and preheat to 350�F.
- 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.
- Increase the oven temperature to 375F.
- 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.
- 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.
- 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 tsp. olive oil and serve immediately. Serves 6.
- NOTE: I use whole wheat bread in place of the country loaf.