Stuffed Acorn Squash
  • 1 1/2-lb. loaf country-style bread, cut into
  • 3/4-inch cubes
  • 6 acorn squashes, each about 1 lb.
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. unsalted butter
  • 2 small yellow onions, chopped
  • 3 garlic cloves, chopped
  • 3/4 tsp. freshly grated nutmeg
  • 1/3 cup chopped assorted fresh herbs, such
  • as sage, thyme and oregano
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 1 cup dried cranberries
  • 2 cups chicken stock
  • 2 Tbs. extra-virgin olive oil
  1. Position a rack in the lower third of an oven and preheat to 350�F.
  2. Spread the bread cubes out on a baking sheet. Bake, stirring occasionally, until the bread is dry and crispy, 25 to 30 minutes.
  3. Transfer the pan to a wire rack and let the bread cool completely.
  4. Transfer to a large bowl and set aside.
  5. Increase the oven temperature to 375F.
  6. Cut the stem end off each squash.
  7. Using a spoon, scoop out the seeds and pulp from the center and discard.
  8. Cut a thin slice off the bottom end of each squash to create a level surface.
  9. Season the squash cavities with salt and pepper. Stand the squashes upright in a 9-by-13-inch baking dish.
  10. In a large saute pan over medium heat, melt the butter.
  11. Add the onions and saute until soft, about 10 minutes.
  12. Add the garlic, salt and pepper and cook until fragrant, about 1 minute.
  13. Stir in the nutmeg and the assorted fresh herbs. Add the onion mixture to the bowl with the bread.
  14. Add the parsley and cranberries and stir to combine.
  15. Stir in 1 1/2 cups of the stock.
  16. Spoon the stuffing into the squash cavities, mounding a small amount on the top.
  17. Pour the remaining 1/2 cup stock into the baking dish.
  18. Bake until the squashes are tender when pierced with a fork and the stuffing is browned, 1 to 1 1/4 hours.
  19. If the stuffing begins to brown too quickly, cover the squashes loosely with aluminum foil. Remove the squashes from the oven, drizzle each with 1 tsp. olive oil and serve immediately. Serves 6.
  20. NOTE: I use whole wheat bread in place of the country loaf.
Serve this hearty side dish alongside roasted pork or the holiday turkey. It also makes a delicious vegetarian entre, paired with a tossed green salad. (taken from