Stuffed Acorn Squash
A lovely side or main dish that can easily be vegan by changing the fat.
Ingredients:
- 6 Acorn Squash
- 2 Loaves bread, torn into pieces
- 0 2-3 Onions, chopped
- 2 Stalks Cellery, chopped
- 1 stick Butter
- 2 cup Vegetable Broth
- 1 tbsp Basil
- 1 tsp Thyme
- 1 tsp Sage
Directions:
1. Preheat oven to 375°F. Line two large baking sheets with parchment paper.
2. Cut the acorn squash in half from stem to tip and scoop out the seeds. Arrange cut-side down on the prepared baking sheets and roast for approximately 25–30 minutes, until beginning to soften but not completely cooked.
3. Prepare the stuffing by sautéing onion and celery in butter until translucent.
4. Add the basil, thyme and sage, stirring for another minute to release their lovely flavors.
5. Place the torn bread into a very large mixing bowl. Pour the sautéed vegetables and melted butter over the bread and toss gently to combine.
6. Gradually add the vegetable broth, tossing as you go, until the bread is evenly moistened but not soggy. Depending on how dry your bread is, you may not need all of the broth.
7. Remove the squash from the oven and carefully turn each half cut-side up. Spoon the prepared stuffing generously into each cavity, mounding it slightly on top.
8. Cover loosely with foil and return to the oven for approximately 20 minutes.
9. Remove the foil and continue baking for another 15–20 minutes, until the squash is completely tender when pierced with a fork and the stuffing is beautifully golden and slightly crisp on top.
10. Allow to rest for 5 minutes before serving.
A lovely side dish or hearty vegetarian main course. For a completely vegan version, simply substitute your favorite plant butter or olive oil for the dairy butter.