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Roasted Stuffed Acorn Squash

December 2, 2011 by Erica 6 Comments

Stuffed Acorn Squash

If you’re thinking that your stuffing has to have bread in it – nope. Not necessary. Here’s one of my favorite stuffing mixtures, which can vary based on what you have on hand. Add it to any roasted vegetable for a tasty meal or side dish. (Or eat it all by itself)

Acorn Squash

Acorn squash is easy to roast. Just cut in in half, coat the inside with some oil, butter, or ghee, sprinkle some sea salt and bake face down for 20 minutes at 450 degrees F.

Or, drizzle some honey, oil or butter, and sprinkle some cinnamon and a bit of sea salt in it and bake facing up. Yep. That’s it. It’s naturally sweet and the honey and cinnamon just sends it over the edge (or sends me over the edge, I think).

Roasted Stuffed Acorn Squash

Ingredients

  • 2 medium size acorn squash
  • about 3 tablespoons of olive oil, unsalted butter, or ghee plus extra for roasting
  • about 3 tablespoons of honey
  • 1/2 teaspoon of sea salt (or kosher sea salt) plus extra for roasting acorn squash
  • 1 cup of diced crimini mushrooms (or other kind)
  • 1 cup of chopped parsley
  • 2 apples, peeled and chopped
  • 1/3 cup of chopped, dried cranberries
  • 4 green onions, diced
  • 4 tablespoons of almond flour
  • 1/4 cup of chopped walnuts (optional)

Method

  1. Preheat your oven to 450 degrees F.
  2. Slice the acorn squash in half, scoop out the seeds, and coat the inside with butter and salt.
  3. Place face down on parchment paper (or non-stick surface) on a baking sheet and roast for about 20 minutes, or until a fork slides into the skin easily.
  4. While the squash are roasting, place butter, honey, and the remaining ingredients in a frying pan. Saute all the ingredients for 10 minutes, or until the apples, onions and mushrooms are soft. Add more honey, salt, and butter as necessary (or to taste).
  5. Stuff each acorn squash and serve.

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Filed Under: Dairy Free, Egg Free, Gluten Free, Lactose Free, Low Sugar, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: squash

Previous Post: « Biscuits {almond flour}
Next Post: Ginger Snap Cookies »

Reader Interactions

Comments

  1. Sarah

    December 7, 2011 at 4:40 pm

    Got any savory stuffing recipes to share with us? This one sounds like most people would like it, but I’m more of a fan of savory.

    Reply
    • Erica

      December 7, 2011 at 7:58 pm

      I love savory as well. Just typing out loud here, but I can see replacing the apples with capers and more mushrooms, onions and shallots, eliminate the honey, and maybe add some roasted cauliflower, and a teaspoon of lemon juice. Just a thought.

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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