Squash recipes are plentiful and I strive for the easiest preparation, which generally eliminates peeling. Many recipes calling for peeled squash can be modified to use squash roasted in and scraped from the skin.
|Although they might not be much to look at, the butternut (l) |
and acorn (r) squash are tasty fall treats.
|To prepare, carefully cut in half and scoop out the seeds with a spoon. |
Thoroughly sprinkle with salt and pepper.
|Place squash cut side down and roast at 375 degrees for 25-30 minutes.|
|Finished squash. Comforting, filling and healthy!|
1/4 cup onions
1/4 cup celery
2 Tbsp butter
1 cup dried bread cubes
1/4 cup dried cranberries
1 small apple, peeled, cored and cubed
2 slices of bacon, cooked and crumbled (optional)
1 tsp dried sage or 2 tsp fresh sage
1/2 cup chicken stock, vegetable stock or cider
Salt & pepper, to taste
In a small saucepan cook onions and celery in butter just until softened, about five minutes. Combine sauteed vegetables with bread cubes, cranberries, apple, bacon, and sage. Add stock/cider, stirring to moisten ingredients. Divide stuffing evenly between four partially baked acorn squash halves. Return to oven and bake at 375 degrees for 25-30 minutes.
Leave a comment with your winter squash preparation tips!