![]() ![]() Place the squash cut-side down on a baking sheet and roast for 40 to 50 minutes, until flesh is tender when poked with a fork. Swap out the walnuts for pecans or almonds if you’d like How to Make Stuffed Acorn Squash:Ĭut the tip and tail off the squash, chop it in half, and scoop out the insides – you can save the seeds for roasting if you’d like!ĭrizzle the acorn squash with olive oil and sprinkle with sea salt, ground cinnamon, and cardamom (or skip the cardamom if you don’t have it on hand). You can use any liquid sweetener of your choice for this recipe, as well as brown sugar. ![]() You can even throw in some brown rice and sausage to make this a hearty entrée if your heart so desires. Sweet, buttery roasted stuffed acorn squash is such a comforting side dish during the fall and winter months.Īdorned with pears, apples, and pecans, the acorn squash becomes an even more mouth-watering dish. Out of the refrigerator, this super simple yet satisfying dish was formed – easy enough to make for dinner most nights of the week, and lovely alongside most entrees, including meatloaf in point of fact! Recently, I was craving a similar dish, but I had zero quinoa on hand, but all the apples and pears. I couldn’t tell you how many times I’ve made that recipe since its inception on this site, because it’s been quite the torrid love affair between me and the ol’ stuffed squash. Who knew you could derive so much enjoyment out of squash?ĭo you remember the Stuffed Acorn Squash with Quinoa, Pears, and Pecans I showed you a few years ago? Tender bites of sweet, sweet carb mush punctuated by al dente nuggets of apple-pear carb spunk is the name of the game here. Okay, you caught me…maybe not finger-licking in the literal sense, because in spite of my wholehearted support of eating food without utensils, these stuffed acorn squash do, in fact, require a fork for consumption.įorkful after forkful will unveil sweet, tender mush carbs, fueling you pleasure ventricle, and yes you read that correctly. Remember that time I told you that I’m neck deep in side dish land and I can’t get out? Here’s another for your finger-licking enjoyment. A healthy side dish for the fall, winter, and holidays. Cut it into chunks, puree it or simply keep it in its halves.Stewed pears, apples, and walnuts make for a marvelous combination in this roasted Stuffed Acorn Squash recipe. Then to freeze the acorn squash, make sure to cook it first. If freezing the stuffing, follow the instructions above under the header “pre-cooking the filling in advance”. Acorn squash can be kept in the freezer for 10-12 months!Īlongside being a great meal prep recipe, you can freeze cooked acorn squash as well! I recommend storing the acorn squash and the filling separately to make reheating from frozen an easier task. Cut it into chunks, puree it or simply keep it in its halves. Alongside being a great meal prep recipe, you can freeze cooked acorn squash as well! I recommend storing the acorn squash and the filling separately to make reheating from frozen an easier task. ![]()
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