Stuffed Monster Heads
Halloween Stuffed Acorn Squash
This makes a marveous side dish or main dish for vegetarian guests. This is a great recipe to use at any time, not just at Halloween. The mixture of spicy sweet pumpkin bread, vegetables, fruits, and spices makes for a marvelous dish. For a complete meal, add 1/2 pound cooked crumbled spicy sausage.
3 small acorn squash, halved lengthwise and seeded
2 tablespoons butter, melted
salt and pepper
2 cups pumpkin bread cubes
1/2 cup butter
1/2 cup chopped onion
1/2 cup diced carrots
1 1/2 cups dried cranberries
1 tablespoon minced sage leaves
Preheat the oven to 425 degrees. Brush the cut sides of the squash with the melted butter and place cut side down in a large shallow glass baking dish. Cover the dish tightly with plastic wrap and microwave on high for 10 minutes. Carefully remove the plastic wrap and flip the squash over. Sprinkle the cut sides with salt and pepper. Spread the pumpkin bread cubes on a baking sheet and bake at 350 degrees until lightly toasted. Sauté the onion and carrots in a few tablespoons of the butter until soft. Melt the remaining butter in the pan. Mix in the cranberries and sage leaves. Cook until the cranberries heat through. Add the bread cubes and toss well. Add water by the tablespoon full until the stuffing bonds together. Mound the stuffing in the squash halves. The squash can be made ahead to this point. Bake in the preheated oven for 10-15 minutes until the stuffing is golden brown.
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