Twice Baked Acorn Squash

Posted by Mandee on December 16, 2010   |   No Comments

Submitted by Robert Simmons

The flavors of this meal scream of the holidays.  The combination of savory and sweet with a hint of spice make this a truly warming meal during cold weather.

Yields: 2 servings at 4 blocks each.

1 medium to large acorn squash (I used carnival acorn)
10 oz. diced boneless skinless chicken thighs (You can cook these ahead of time.)
1-2 shallots minced
30g dried cranberries (Look for the juice sweetened variety. Available at Foods for Life and Earth Fare).
2 Tbls chopped chives
2-3 Tbls fresh chopped sage
1 Tbls butter
Salt, pepper, cinnamon, and nutmeg to taste.

1. Preheat your oven to 425.
2. With a VERY sharp knife, slice the squash in half length wise. You should have two heart shaped halves.
3. Scoop out the seeds and place flesh side down in a baking dish with about an inch of water in the bottom.
4. Bake until fork tender. Cooking time will vary depending on the size of the squash. Check them at about 30-40 minutes. Remove and allow to cool for about an hour.
6. Once the squash are cool enough to handle carefully remove the flesh with a spoon. Make sure you keep the skin intact.
7. In a large bowl mash the flesh and combine with the remaining ingredients.
8. Divide the mixture into the two squash halves and bake for 40 minutes at 375.

Variations: Adding chopped walnuts to this lends a nice texture. If you need smaller portions simply place the stuffing into individual ramekins and reduce the baking time accordingly.

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