Recipe: Stuffed Acorn Squash
It’s time for fall food and this stuffed acorn squash is the perfect little meal for a cold fall day. The sweetness of the squash balances out so well with the saltiness of the feta cheese and who doesn’t love avocado! This recipe is similar to my butternut squash salad – check that recipe out, too. Okay, let’s get cooking.
Ingredients
- acorn squash
- 2 tablespoons of grape seed oil
- avocado
- white onion
- 1/2 cup of mixed nuts
- 1/3 cup of dried cranberries
- 2/3 cup of diced feta cheese
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of salted butter
First, cut your acorn squash in half and set the oven to 375 on roast. Clean out the middle of the acorn squash and drizzle one tablespoon of grape seed oil onto a baking pan. Lay the acorn squash inside down, flesh side up. Roast for about 20-30 minutes, until the inside is nice and soft.
Once the acorn squash is in the oven, time to get the stuffing ready. Cut the onion into quarters and then slice. Cook on the stove in a skillet with the tablespoon of salted butter. Cook until they’re nice and brown.
While the onions are cooking, dice the avocado and the feta cheese and place in a bowl with the mixed nuts and cranberries.
Check on the squash – you don’t want it over cooked, otherwise it’ll turn to mush.
These onions are perfect – nice and brown.
Add the last tablespoon of grape seed oil and the balsamic vinegar to the stuffing mix. Let the onions cool a bit, then add them in.
Stuff your acorn squash and then eat up!
Looks so hearty and festive. This makes a delicious dinner or even works well as a side. Happy Saturday and I hope you have a wonderful weekend – eat up!
Recipe
Stuffed Acorn Squash
Ingredients
- acorn squash
- 2 tablespoons of grape seed oil
- avocado
- white onion
- 1/2 cup of mixed nuts
- 1/3 cup of dried cranberries
- 2/3 cup of diced feta cheese
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of salted butter
Instructions
- First, cut your acorn squash in half and set the oven to 375 on roast. Clean out the middle of the acorn squash and drizzle one tablespoon of grape seed oil onto a baking pan. Lay the acorn squash inside down, flesh side up. Roast for about 20-30 minutes, until the inside is nice and soft.
- Once the acorn squash is in the oven, time to get the stuffing ready. Cut the onion into quarters and then slice. Cook on the stove in a skillet with the tablespoon of salted butter. Cook until they're nice and brown.
- While the onions are cooking, dice the avocado and the feta cheese and place in a bowl with the mixed nuts and cranberries.
- Check on the squash - you don't want it over cooked, otherwise it'll turn to mush.
- Add the last tablespoon of grape seed oil and the balsamic vinegar to the stuffing mix. Let the onions cool a bit, then add them in.
- Stuff your acorn squash and then eat up!
