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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Martha Stewart's Stuffed Acorn Squash Recipe

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This recipe for Martha Stewart's Stuffed Acorn Squash is from Treasured Family Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 halved seeded acorn squash
3 TBSP + 1 TSP EVOO, divided
Coarse salt and freshly ground pepper
1 diced large onion
1 TSP chopped fresh sage
1 TSP fresh thyme
1/3 c. cooked white beans
1/3 c. cooked quinoa
1 c. chopped kale
2 TBSP chopped toasted hazelnuts, divided
Lemon
Directions:
Directions:
1. Heat oven to 400º. Brush squash with 1 TSP oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.

2. Heat 1 TBSP oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.

3. Divide stuffing between squash halves and roast until golden, about 15-20 minutes.

4. For each serving, sprinkle 1 TBSP hazelnuts, drizzle with 1 TBSP oil, and squeeze some lemon over the squash.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
Refrigerate stuffed squash in an airtight container up to 3 days.

 

 

 

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