Mix or match! Pick your favorite nutty stuffing. Fill each squash half with Crunchy Pecan Stuffing or Apple Walnut Stuffing. Both have a touch of sweetness along with a bit of crunch from the nuts. Note that Apple Walnut Stuffing is gluten free.
Serves 2 to 4
Ingredients:
- 1 whole acorn squash (about 2 lbs.)
Directions:
- Preheat oven to 400 °F.
- Cut acorn squash in half; remove/scrape seeds and stringy membranes. Place the halves, flesh side up, in an ungreased 9 x13-inch baking pan.
- Follow directions for Crunchy Pecan Stuffing or Apple Walnut Stuffing. Spoon a stuffing mixture into each squash half.
- Pour water into the pan to 1/4-inch depth. Cover with aluminum foil and bake for 30-45 minutes, or until squash is tender. The skin on acorn squash is edible, so don’t be afraid to try it.
Crunchy Pecan Stuffing
Ingredients:
- ½ cup crushed cracker crumbs
- ¼ cup coarsely chopped pecans
- ¼ cup melted butter
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- 1/8 teaspoon nutmeg
Directions: Combine ingredients in a small bowl. Spoon ½ of the mixture in each squash half.
Apple Walnut Stuffing
Ingredients:
- 2 tablespoons butter, divided
- 2 tablespoons brown sugar
- 1 chopped apple (about 1 cup)
- 2 tablespoons chopped walnuts
- 1/4 teaspoon cinnamon
Directions: Put 1 teaspoon of butter in each half. Combine brown sugar, chopped apple, walnuts and cinnamon in a small bowl. Spoon ½ apple mixture in each squash half and dot with 2 teaspoons butter.
Tip:
- Want to make both nutty stuffings? Start with 2 whole acorn squash, about 2 lbs. each. Fill two halves with Crunchy Pecan Stuffing and two halves with Apple Walnut Stuffing. It will make 4-8 servings.
- Use vegan butter to make this vegan-friendly.