Winter Squash Stuffed Acorn


  • 1 Acorn squash
  • 2 tbsp. butter
  • 2 tbsp. minced onion
  • 3 tbsp. fine chopped mushrooms
  • ¼ cup apple cider
  • 5 pecans, chopped fine
  • ½ apple, chopped small
  • ¼ cup veggie broth
  • 1 tbsp. brown sugar
  • 1 piece bread, toasted
  • 1 egg
  • ½ cup grated sharp cheddar
  • Salt & pepper


  1. Puncture squash with knife a couple of times in the top. Bake whole in 350 deg. in casserole dish for 25 min. till soft when punctured with a knife.
  2. Meanwhile, melt butter in skillet & sauté on med heat, the onions & mushrooms for 5 min.
  3. Deglaze the pan with cider.
  4. Add pecans, apple and broth & simmer to reduce till almost dry.
  5. Remove from heat, mix in bread, crumbled into small pieces, egg and cheese.
  6. Remove squash from oven & cool enough to cut the stem off and cut squash in half. Scoop out seeds and fibrous material & discard.
  7. Scrape out flesh almost to the skin and mix with stuffing mixture. Add salt and pepper to taste.
  8. Stuff each half of squash with stuffing mix. Drizzle on a little oil or more cheese if you like.
  9. Bake 350 deg. for 30 min. in baking dish filled with a little water in the bottom, but not enough to get into the stuffed squash.

Serves: 2-4

Credit: Camille VanSant