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This is soooooo good! I think next time I would bake the squash a little longer....maybe 40 minutes in the first baking and about 15-20 minutes the second time. It was still yummy, but not quite soft enough for me...I will definitely be making this one again.
hugs,
peg
Stuffed Acorn Squash
2 (1 lb. ea.) small acorn squash, halved and seeded
1/2 tsp. salt
1/2 tsp. ground black pepper
3 TB butter or stick margarine
5 green onions, finely chopped
1 cup whole wheat bread crumbs
1/2 cup pecans, coarsely chopped
1/2 cup cranberries, coarsely chopped*
1/2 tsp. dried sage
Preheat the oven to 400º F. Arrange the squash, cut side down, in a baking pan. Pour in 1/2 inch
of water and bake until tender, about 35 minutes. Remove from the oven, pour off liquid and turn the
squash cut side up. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Increase oven temperature to 425F.
Melt the butter in a skillet over medium heat. Add the green onions, bread crumbs and pecans; cook,
stirring, until toasted.
Add 1/4 cup water, the cranberries, sage and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper;
cook until the liquid is absorbed, about a minute. Spoon into the squash cavities.
Cover the pan with foil. Bake the squash for 10 minutes. Uncover and bake until crumbs are golden,
about 10 minutes longer.
Serves 4.
*Note: This cook has substituted dried cranberries or cherries and they work well in this recipe too.
Recipe source: Creative Cooking Corner yahoo group, submitted by Joanie.
hugs,
peg
Stuffed Acorn Squash
2 (1 lb. ea.) small acorn squash, halved and seeded
1/2 tsp. salt
1/2 tsp. ground black pepper
3 TB butter or stick margarine
5 green onions, finely chopped
1 cup whole wheat bread crumbs
1/2 cup pecans, coarsely chopped
1/2 cup cranberries, coarsely chopped*
1/2 tsp. dried sage
Preheat the oven to 400º F. Arrange the squash, cut side down, in a baking pan. Pour in 1/2 inch
of water and bake until tender, about 35 minutes. Remove from the oven, pour off liquid and turn the
squash cut side up. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Increase oven temperature to 425F.
Melt the butter in a skillet over medium heat. Add the green onions, bread crumbs and pecans; cook,
stirring, until toasted.
Add 1/4 cup water, the cranberries, sage and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper;
cook until the liquid is absorbed, about a minute. Spoon into the squash cavities.
Cover the pan with foil. Bake the squash for 10 minutes. Uncover and bake until crumbs are golden,
about 10 minutes longer.
Serves 4.
*Note: This cook has substituted dried cranberries or cherries and they work well in this recipe too.
Recipe source: Creative Cooking Corner yahoo group, submitted by Joanie.