One thing I really love about the change of seasons is the new flavors Nature provides to us from the vegetables and fruits that come in season, and one of my favorites is the nutty, buttery flavor of acorn squash.
I plan to stock up on even more to have on hand for the entire winter. Did you know they can last a few months just sitting on your counter? So, feel free to load up on these babies.
Anyway, I don’t want this to be a rambling recipe post. I don’t know about you, but I can’t stand that and generally skip past the narrative with a huff and scroll down to the recipe.
So, how about I shut up and save you that trouble? Ha!
Stuffed Acorn Squash
What You’ll Need
- 1 medium acorn squash (halved, seeds removed)
- 1 apple, chopped
- 1 sweet potato, diced
- 1 small onion, sliced thin and diced
- 1-2 leaves of kale, chopped
- 15 ounces chicken broth
- Rice and/or quinoa cooked as directed
- Chili powder ~1/2 tsp
- Cinnamon ~1/2 tsp
- Nutmeg ~ 1/8 tsp
- 1/4 cup butter
- Cocoa powder, just a dash
- Salt and Pepper to taste
- Preheat oven to 400 degrees.
- Add 1/4″ chicken broth in the bottom of a 9X13″ baking dish.
- Press 1 tablespoon butter into each half of the squash and lay face down in the baking dish. Bake for about 20 minutes or until tender.
- In a skillet, add 2 tablespoons butter and all seasonings and sauté onion until translucent. Add potato and apple and cook until tender.
- Remove squash and flip over. Stuff with potato mixture and bake an additional 5 minutes.
- Serve with rice and/or quinoa