Thanksgiving Day in 2024 was a special occasion for my family, as it was the first time in twenty years that we were all together in one city and state. Previously, we used to be scattered across different locations like California, Florida, Germany, Georgia, Maryland, and Chicago. This year, my oldest son was able to join us, which was a great addition. I used to have dinner with friends and host small parties while my family visited their respective families (divorce does that). However, this year was different, and we could all enjoy the holiday together.
Cozy, vegetarian acorn squash stuffing for Thanksgiving.
I’m really excited to share this recipe with you. Roasted acorn squash halves topped with herbed stuffing make a delicious holiday-worthy main dish. It’s the perfect option if you’re serving vegetarian and gluten-free eaters.
Ingredients:
2 Whole Acorn Squash
Simply Nature Organic Extra Virgin Olive Oil
Salt and Pepper to season the squash
3 tablespoons Countryside Creamery Sweet Cream Salted Butter
2 Stalks of Celery, chopped
1 Small Yellow Onion, chopped
3 Cloves Garlic, minced
2 teaspoons Stonemill Ground Sage*
1 teaspoon Stonemill Rosemary Leaves*
1 teaspoon Stonemill Thyme Leaves*
1 teaspoon Stonemill Paprika
1 teaspoon Stonemill Sea Salt
1/2 teaspoon Stonemill Ground Black Pepper
1 Box Chef’s Cupboard Tuscan Seasoned Sourdough Stuffing*
1/3 cup Southern Grove Dried Cranberries
1/3 cup Southern Grove Chopped Pecans
2 Green Onions, sliced
1 ½ cups Chef’s Cupboard Vegetable Cooking Stock
2 Simply Nature Organic Cage Free Brown Eggs, slightly beaten
Acorn Squash Stuffing
Directions:
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Microwave the acorn squash for 2 minutes to soften slightly before cutting each in half. Scoop out the seeds to create a hollow in the center of each.
Lightly brush each squash half with olive oil, season with salt and pepper, and place the squash face on the prepared baking sheet. Roast for 20-25 minutes or until tender, but not mushy, when pierced with a fork.
Prepare the stuffing by heating the butter in a large pan over medium heat. Add the celery, onion, and garlic, and season with sage, rosemary, thyme, paprika, salt and pepper. Cook for 3-4 minutes until veggies are starting to soften.
Remove from heat and add one complete package of Chef’s Cupboard Tuscan Seasoned Stuffing, dried cranberries, green onions, and pecans. Stir to combine.
Add vegetable stock and egg, stirring to combine.
Spoon stuffing mixture into roasted acorn squash halves. Return to the oven to continue roasting at 425 degrees for 10 minutes until the stuffing is browned and the squash is caramelized.
Recipe courtesy of @phenomenalphoods.
