Cranberry Stuffed Acorn Squash
Yield: 8 Servings
4 Acorn Squash
1 Cup Pumpkin Butter
1 Stick Unsalted Butter
1/2 Cup Diced Onion
3 Cups Cubed Day Old Artisanal Bread
1 1/2 Cup Fresh or Frozen Whole Cranberries
1/2 Teaspoon Vanilla Bean Sea Salt
1/2 Teaspoon Pink Peppercorn
1/2 Cup Vermont Maple Sugar
1/2 Cup Turbinado Sugar
1 Cup Chopped Walnuts
2 Cups Low Sodium Chicken Stock
Our Cranberry Stuffed Acorn Squash makes every meal seem like a celebration. In fact, this recipe IS a celebration of the fall harvest. From the squash itself, to the fresh cranberries and onions, nothing could celebrate the harvest as well as this does. But we've taken it even further by adding our Pumpkin Butter to the composition. This will definitely draw rave reviews from your guests!
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Cut squash in half lengthwise. Spread bottom of each with 1-2 tablespoons pumpkin butter and set aside.
Melt butter in a large sauté pan placed over medium heat. Add onions and sauté until they are transparent. Meanwhile, place bread, cranberries, salt, sugars, and walnuts in a large mixing bowl. Pour butter and onion mixture over the top and toss together until butter has soaked into the bread. Scoop ½ cup of mixture into the center of each squash. Pour ¼ cup stock over the top of each.
Place stuffed squash on baking sheet, cover with foil, and bake on center rack of oven for 30 minutes. Uncover and bake for an additional 15 minutes. Remove from oven and allow to cool for 10 minutes before serving.