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Stuffed Acorn Squash

This recipe will work for any winter squash. As you will see it is a very versatile recipe and many different ingredients can be used. The amounts below are for one acorn squash so if you are going to roast more than one just multiply. These can be prepared in advanced and warmed up before serving and also are not bad reheated a day later.

1 - Acorn Squash

Filling – The general amount should equal about 2 to 3 cups total

Protein – ½ to 1 cup – sausage, chicken, pork, tempeh or tofu. Meat should be cooked prior Vegetables – 1 to 2 cups - onion, garlic, mushrooms, zucchini, peppers, greens

Grain – ½ cup cooked – barley, millet, rice, quinoa, or nuts- walnuts, pecans, almonds

Cheese – ½ to 1 cup shredded

1 to 3 teaspoons of herbs and or spices

Preheat oven to 375. Slice the squash in half from the stem to the root. Scoop out all the seeds. Place in a baking dish cut side down and add ¼ inch of water to the pan. Cover loosely with foil and place in the oven on the middle rack. Roast the squash for 30 to 50 minutes until tender when poked with a fork or paring knife. Roasting time will vary depending on the size of squash.

While the squash is roasting, prepare the filling. Combine any combination of ingredients above. 2 to 3 cups is generally enough. Any meat should be pre-cooked.

Turn the squash over cut side up in the pan and stuff with the filling. Extra filling can be piled on the top if needed. Recover with foil and bake until the filling is bubbling. Remove from oven and sprinkle with additional cheese and serve.

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Freedom Valley Farm - Season Extension from Local Growers Guild on Vimeo.