Acorn squash are such a treat this time of year, especially when dressed up for the holidays with a special stuffing. I found this recipe in an old cookbook that was handed down to me.
Recommended: Baking with Squash
- 3 small acorn squash, halved and seeded
- 1 egg, lightly beaten
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon chicken bouillon granules
- 2 tablespoons boiling water
- 1/4 cup chopped onion
- 2 tablespoons butter
- 1 cup crushed sage stuffing mix
- Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan. Fill pan with hot water to a depth of 1/4 in. Bake, uncovered, at 400° for 30 minutes or until tender.
- When cool enough to handle, scoop out pulp, leaving a 1/4-in. shell (pulp will measure about 3 cups). Place shells cut side up in a greased 15-in. x 10-in. x 1-in. baking pan; set aside.
- In a large bowl, combine the pulp, egg, salt and pepper. Dissolve bouillon in water; add to squash mixture. In a small saucepan, saute onion in butter until tender; stir in stuffing mix. Set aside 1/4 cup for topping; add remaining stuffing mixture to squash mixture.
- Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 6 servings.
Originally published as Onion-Stuffed Acorn Squash in Country Woman Christmas Annual 1998, p24
Reviews for Onion-Stuffed Acorn Squash
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 12, 2010
"Very rich. Taste alright, but just too overpowering for me. Could only handle a few bits by itself, had to eat it with another vegetable."