stuffed acorn squash
(2 ratings)
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Such a good fall side and especially great for the holiday table!
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(2 ratings)
Ingredients For stuffed acorn squash
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2 canchicken broth (13 3/4 oz)
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4small acorn squash, halved and seeded
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2/3 cbutter or margaring
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4 cdry herb-seasoned stuffing mix
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2(2-ounce) packages pecan pieces
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2/3cups seedless raisins, cranraisins or dried cranberries
How To Make stuffed acorn squash
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1Pre-heat oven to 400 F. Reserve 1-1/3 cup broth, then pour remaining broth into a shallow baking dish. Place squash cut-side down in the broth. Bake 30 minutes. In a medium saucepan over medium-high heat, heat reserved broth and butter or margarine until the butter (or margarine) melts. Stir in stuffing mix, pecans and raisins. Remove squash from oven, turn squash over, cut side up. Spoon stuffing into squash cavities. Bake 20 minutes more or until squash is is done, basting with broth every 10 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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