The Hopewell House: Stuffed Acorn Squash

Stuffed Acorn Squash

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Over the Christmas break, my mother-in-law (who is an amazing cook) made this yummy Stuffed Acorn Squash recipe for us. I loved this so much, I begged her for the recipe and wanted to share it with all of you! It's a fairly easy recipe and it's super delicious.

What You'll Need:

For the Acorn Squash, before the stuffing.

2 Acorn Squash, cut in half
1 Tbsp of butter, melted
1/4 tsp garlic salt
1/4 tsp sage
Salt & Pepper

Combine butter, garlic salt, sage and brush over the squash halves. Salt & pepper the squash and bake cut side up at 400 degrees for 1 hour or until the squash is tender.

For the Stuffing:

1/2 Cup of onion, finely chopped
1 Rib celery, chopped
4 oz Mushrooms, chopped [I used one Portabello Mushroom cap]
2 Apples, cored, peeled, chopped
1 Cup breadcrumbs
1/2 tsp Sage
1 Egg beaten
2 Tbsp Fresh Parsley
**Add Meat or Artificial Meat if Desired [optional].

Saute onions, celery, and mushrooms for 2-3 minutes.

Stir in Apples and cook for an additional 1-2 minutes.

After they are done, combine the vegetables, breadcrumbs, eggs, and seasonings [add meat if desired].

Once the Acorn Squash finishes cooking, take out of the oven and add in the stuffing mix. Cook squash + Stuffing for another 20 minutes, or until the egg is set.

Sprinkle with Romano cheese & Enjoy!

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The Hopewell House

Stuffed Acorn Squash

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