Description
A simple recipe for acorn squash filled with a savory sage stuffing.
Ingredients
Scale
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1/2 cup vegetable broth
- 1/4 cup chopped fresh sage
- 1/4 cup chopped pecans
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the acorn squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side up on a baking sheet. Drizzle lightly with olive oil and season with salt and pepper.
- Bake for 30 minutes, or until tender.
- While the squash bakes, prepare the stuffing. Heat the remaining olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic and cook for 1 minute more.
- Remove the skillet from the heat. Stir in the breadcrumbs, vegetable broth, sage, pecans, and Parmesan cheese. Mix well. Season with salt and pepper.
- Remove the squash from the oven. Spoon the stuffing mixture evenly into the cavities of the baked squash halves.
- Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes, until the stuffing is heated through.
- Serve warm.
Notes
- You can substitute dried sage for fresh sage; use 1 tablespoon dried sage for 1/4 cup fresh.
- For a richer flavor, use chicken broth instead of vegetable broth.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 7
- Protein: 10
- Cholesterol: 10
Keywords: acorn squash, sage stuffing, vegetarian side dish, baked squash, holiday side