Stuffed Acorn Squash Recipe
Acorn squash, a fall favorite, is roasted and given the Thanksgiving treatment by mingling with whole cranberry sauce, pecans and red wine.
Photo: Marshall Troy
Serves 4
2 acorn squash, halved lengthwise and seeded
1 Tbsp. oil
¾ tsp. each salt and pepper, divided
4 Tbsp. unsalted butter
1 onion, diced
½ cup dry red wine
½ cup corn
1½ Tbsp. sage, chopped
½ cup whole cranberry sauce
2½ cups stale bread cubes
⅔ cup pecans, roasted and chopped
Active time: 25 minutes
Total time: 1 hour 50 minutes
Preheat oven to 350°. Rub acorn squash with oil. Season with ¼ tsp. each salt and pepper. Place cut side down on a baking sheet and bake until soft, 50 minutes. Increase heat to 375°. In a large skillet, melt butter. Add onion and cook over low heat until soft, 10 minutes. Add wine and boil until reduced by half, 3 minutes. Add corn, sage and cranberry sauce. Transfer to a large bowl and mix in bread cubes, pecans and ½ tsp. each salt and pepper. Mound stuffing in squash and bake until browned, 20 minutes.
Ingredients
Directions
Active time: 25 minutes
Total time: 1 hour 50 minutes
Preheat oven to 350°. Rub acorn squash with oil. Season with ¼ tsp. each salt and pepper. Place cut side down on a baking sheet and bake until soft, 50 minutes. Increase heat to 375°. In a large skillet, melt butter. Add onion and cook over low heat until soft, 10 minutes. Add wine and boil until reduced by half, 3 minutes. Add corn, sage and cranberry sauce. Transfer to a large bowl and mix in bread cubes, pecans and ½ tsp. each salt and pepper. Mound stuffing in squash and bake until browned, 20 minutes.
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