Cozy Christmas Stuffed Acorn Squash with Pecans and Cranberries

Allergens

Nuts (Pecans), Dairy (Butter)

Ingredients

• 4 medium acorn squashes
• 1 cup fresh or frozen cranberries
• 1 cup pecan halves
• 2 tbsp butter
• 1/2 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• Salt and pepper, to taste
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped fresh parsley
• 3 tbsp maple syrup
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut each acorn squash in half and remove the seeds. Place the halves on a baking sheet cut side down, and bake for 40 50 minutes or until tender. Remove from the oven and let them cool slightly.
3. In a small saucepan over medium heat, melt butter and add cranberries, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, and pepper. Cook for 5 minutes or until the cranberries start to soften and the mixture thickens slightly. Remove from heat and let it cool slightly.
4. Stir in pecans, panko breadcrumbs, parsley, maple syrup, and olive oil into the cooled cranberry mixture.
5. Once the squash halves have cooled enough to handle, scoop out some of the flesh to create a cavity for the stuffing. Reserve the flesh for another use or discard.
6. Stuff each squash half with the pecan and cranberry mixture, filling it generously. Return them to the baking sheet cut side up.
7. Bake for 15 20 minutes, or until heated through and the tops of the stuffing are golden brown.
8. Remove from the oven and let them rest for a few minutes before serving.

Chef’s Insight

This dish combines the warm, spicy flavors of autumn with the festive cheer of the holiday season. It is sure to be a crowd-pleaser at your next family gathering.

Notes

To ensure even cooking, make sure the squash halves are approximately the same size and thickness before baking.