Soft and Crisp Stuffed Acorn Squash
Killing two birds with one stone here. I can't remember when this veggie/stuffing combination didn't grace our Holiday table. If there was ever a food item that has been with us Yankees during the fall and winter months longer than the squash, I don't remember.
There is one squash that has sadly fallen by the wayside however, and that is the big blue Hubbard. My Dad regaled me of the times when he used to watch his father and grandfather having to take an axe to a blue hubbard just to split it open. Of course in order for their wives to prepare it for cooking, much more chopping and slicing needed to be done by my axe-wielding forebears to make it manageable for the "women-folk" to take over. But boy, was it worth it. I adore blue hubbard, but it would take a wheel barrow full iof stuffing(not to mention a room-sized oven) to stuff those behemoths. In the meantime, try this recipe with the cheese. After all, Cheddar is bettah!
For 4 people
- 3 acorn squash, cut in half and seeded
- Stuffing of your choice
- Shredded Cheddar cheese, optional
Soft and Crisp Stuffed Acorn Squash Directions
- Preheat oven to 350-degrees F. Spray a large baking pan with nonstick cooking spray. Place the halved squash onto prepared pan, cut-side up. Fill each squash half with equal amounts of stuffing mix loosely.
- Top with shredded Cheddar cheese and bake 45 minutes. Open oven door to gently pull out shelf of stuffed squash.
- Top each with equal amounts of cheese and return to oven to cook an additional 12-15 minutes, or until the cheese is bubbling and the squash is soft to the touch.