Cozy Holiday Herb-Stuffed Acorn Squash with Brown Butter Pecan Sauce

Allergens

Nuts (pecans), Dairy (butter)

Ingredients

• 4 medium acorn squash
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup chopped onion
• 3 cups cubed butternut squash
• 1 cup diced carrots
• 1 cup chopped celery
• 2 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh sage leaves, chopped
• 1/4 cup dried cranberries
• 1/2 cup toasted pecans, roughly chopped
• 1/2 cup panko breadcrumbs
• 3/4 cup vegetable broth
• 6 tablespoons unsalted butter
• 1 cup pecan halves, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Cut each acorn squash in half and remove the seeds. Brush the inside and outside of each half with olive oil, then season with salt and pepper to taste. Place them cut side down on the prepared baking sheet and roast for 35 40 minutes, or until tender when pierced with a fork. Set aside to cool slightly.
3. In a large skillet over medium heat, add 2 tablespoons of butter and sauté the onion, garlic, carrots, celery, butternut squash, thyme, and sage for 5 7 minutes, or until vegetables are softened. Remove from heat and stir in cranberries and chopped pecans.
4. In a small saucepan over medium heat, melt the remaining 4 tablespoons of butter until it begins to brown and has a nutty aroma. Add panko breadcrumbs and mix well, then add vegetable broth and bring to a simmer. Cook for 2 3 minutes, stirring constantly, until the sauce thickens.
5. Once the acorn squash halves are cool enough to handle, scoop out the flesh, leaving about 1/4 inch thickness around the edges. Combine the roasted squash with the cooked vegetable mixture and breadcrumb sauce in a large bowl. Season with additional salt and pepper if needed.
6. Divide the stuffing mixture evenly among the hollowed out acorn squash halves, packing them tightly. Place filled squash halves on a baking sheet and bake for 15 20 minutes, or until heated through.
7. To serve, garnish each stuffed squash half with pecan halves arranged in a circle around the edge. Drizzle with any remaining brown butter sauce and enjoy!

Chef’s Insight

To save time, you can roast and stuff the acorn squash up to a day in advance. Simply reheat them in the oven before serving.

Notes

This dish is perfect for a cozy Thanksgiving meal with family and friends. The warm flavors of herbs, vegetables, and nuts will create an unforgettable sensory experience that transports you straight to the heart of the holiday season.