Consider this side dish the picture of autumn's bounty. Cranberries, apples, walnuts and sage flavor a delicious stuffing you eat while scooping out spoonfuls of sweet, tender acorn squash.
Special Diets:
Ingredients
Method
In a small pan, saute onion and garlic in 1 tablespoon oil over medium heat until soft but not browned.
Place in a large bowl and add rice, cranberries, sweet potato, apple, walnuts, parsley, and sage.
Season with salt and pepper and set aside.
Preheat the oven to 375F.
Arrange squash cut-side down in large baking dish or roasting pan and fill with 1/2 inch of vegetable stock, and bake for 15 to 20 minutes.
Remove, reserve any remaining stock, and place face side up in pan.
Fill each cavity with 1/2 to 2/3 cup stuffing.
Drizzle with remaining 2 tablespoons oil and any remaining stock, and cover tightly with foil.
Bake until squashes are cooked and slightly soft to the touch, about 30 minutes.
Remove the foil for the last 5 minutes of baking.
Nutritional Info
Serving Size
Calories
390
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.