Pecan Stuffed Summer Squash |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A hearty autumn side dish easily made into a light meal on it's own by adding sausage. Ingredients:
2 acorn squash, halved and seeded |
2 cups chicken or vegetable stock |
1/2 cup butter |
1 small onion, chopped |
about 4oz fresh mushrooms, sliced |
2 cloves garlic, chopped |
2 cups seasoned dry stuffing mix or breadcrumbs |
1t ground sage, or 1t fresh sage, chopped |
1t fresh chopped parsley |
2oz pecans, chopped |
1/4 cup golden raisins |
salt and pepper |
**if using 1lb sausage, you can either keep the recipe as is, but use 4 squash, or, you can use 1/2lb sausage and decrease the breadcrumbs to about 1 cup, and use the original 2 squash. my photo is of the former |
Directions:
1. Pour 2T melted butter and all but 2/3 cup stock in 9X13 baking dish.
2. Sprinkle cut edges of squash with salt and pepper and place, cut side down, in baking dish.
3. Bake at 400 for 30 minutes.
4. Meanwhile, heat remaining butter and broth in saucepan over medium heat with onion and garlic and cook until tender.
5. Stir in breadcrumbs, sage, parsley, pecans and raisins. Remove from heat.
6. Turn squash cut side up and fill cavities with stuffing.
7. Bake another 20 minutes or so, until squash is done, basting with broth last 15 minutes of cooking.
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