Ingredients

The following ingredients have 4 Servings
  • 2 acorn squash (medium size is ideal)
  • 4 tablespoons olive oil (divided)
  • 1/2 cup celery (chopped)
  • 1/2 cup apple (chopped)
  • 1/2 cup dried cranberries
  • 1/2 teaspoon dried thyme
  • 1/2 tsp salt
  • 1 cup bread crumbs
  • 1/4 cup parmesan cheese (grated or crumbled)
  • salt and pepper (to taste)

Instruction

  • Preheat your oven to 375°F, placing the rack in the middle position. If your oven has a convection or forced air feature, turn it on. Line a baking sheet with parchment and set aside.
  • Slice 1/4 inch from the top and bottom of each squash so it sits flat. Then cut in half and scoop out the seeds using a spoon or melon baller. Brush with 1 tablespoon of olive oil and place on the prepared baking sheet. Bake for 30 minutes.
  • While the squash is baking, make the stuffing.
  • Set a large frying pan over medium heat. Add 1 tablespoon of olive oil along with the apple, celery, cranberries and thyme. Sauté for 5 minutes or until tender.
  • Add the salt, breadcrumbs, 1-2 tablespoons more oil, parmesan cheese and salt and pepper. Stir to combine.
  • Remove the squash from the oven. Spoon the stuffing into the squash so each one mounds 1 to 2 inches high.
  • Put the stuffed squash back in the oven. Bake for 15 minutes more until the stuffing is golden. Insert a skewer or fork into the thickest part of the squash to ensure it's tender. Serve warm.