Stuffed Acorn Squash
Winter in NYC puts me in hibernation mode. When it is cold and dark outside I have a harder time venturing out in the evenings. I still love going out with my friends, but I do spend more quiet evenings at home this time of year.
Most of my at home meals revolve around some sort of winter squash. Butternut, kabocha, acorn, spaghetti I love them all. This stuffed acorn squash recipe is hearty and comforting for a cold winter night. If you end up with more stuffing than can fill your squash, you could always make some of these!
Stuffed Acorn Squash
- 1 acorn squash
- 1 cup diced cremini mushrooms
- 1 cup diced carrots
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced parsnip
- 4 cloves of garlic minced
- 1 T minced fresh sage
- 1 T minced fresh rosemary
- 1 T coconut oil
- preheat oven to 400
- with a sharp knife cut the acorn squash in half and scoop out the seeds
- sprinkle inside of the squash halves with sea salt
- fill a baking dish with a little water (so squash won’t scorch) and place squash cut side up in dish
- roast at 400 for 40 minutes or until tender
- place the remaining ingredients on a baking sheet and toss so the vegetables are coated and the garlic and herbs are evenly distributed.
- Roast for 20-30 minutes until the vegetables are tender and have reduced in size.
- fill the cavity of each squash with stuffing
These can either be served immediately, or warmed in oven for 5-10 minutes before serving
