Ingredients
Units
Scale
- 1 acorn squash
- 2 tsp olive oil, divided use
- 1/2 cup chopped onion
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1 cup sliced mushrooms
- 1/2 cup apple
- 1/4 cup dried cranberries
- 1 cup sourdough bread, toasted and diced
- 1/4 cup vegetable broth
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp chopped fresh sage (or 1/2 tsp dried)
- 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 400F/204C. Move the rack to the middle position in the oven.
- Cut the squash in half and remove the seeds. Drizzle one teaspoon of olive oil over the cut sides and in the cavity. Place the halves, cut side down, in a baking dish.
- Roast the squash for 30 minutes. Remove from the oven and flip them over, cut sides up. Reduce the oven temperature to 350F/176C.
- While the squash is roasting, saute the onion, celery, carrots, and mushrooms in 1 teaspoon of olive oil over medium heat. Cook until the onion is translucent and the veggies are softer, about 5 to 7 minutes.
- Tip the onion mixture into a large bowl. Add the apple, cranberries, and toasted bread cubes. Pour in the vegetable broth, olive oil, salt, pepper, sage, and rosemary. Stir. The bread should be moist, not soggy. Add more broth if needed.
- Once the squash is out of the oven and flipped over, fill the cavities with the stuffing. Don’t press the stuffing down, but lightly mound it in. Depending on how big the squash cavities are, you may have stuffing left over. Top with chopped pecans.
- Bake the stuffed squash at 350F for 20 minutes or until you can pierce the outside shell with a fork. Serve warm or at room temperature.