Now that I'm in my little apartment in the city, I don't exactly have the space to have a big Thanksgiving dinner, but the boyfriend and I decided to have a mini one the other night and make cornish hens. It seemed like the perfect time to test out this Savoury Stuffed Acorn Squash recipe that I found in the Fall addition of my beloved Food & Drink magazine. It remined me alot of stuffing, but much creamier and smooth with the squash added in.
What you'll need:
1 Acorn Squash
2 tsp Olive Oil
1 tsp Unsalted Butter
1 Shallot, finely chopped
1/2 a McIntosh Apple, chopped
2/3 of a stalk of Celery, chopped
1/2 tsp Dried Sage, crumbled
8 tsp Breadcrumbs
Salt and Pepper to Taste
1/2 cup Mozzarella Cheese, shredded
Preheat oven to 375°F. Line a cookie sheet with foil
Cut squash in half lengthwise (stem to tip) and scoop out seeds.
Drizzle the inside of each half with a tsp of olive oil.
Meanwhile, chop up apples, celery and shallots.
In a small frying plan, melt butter over medium heat.
Saute shallots, apple, celery and sage until apple and celery are soft. Remove from heat.
Cheesy melty goodness!
Roasted Brocolli. You can also serve this as a vegetarian option or as a hearty appetizer. We were all set up on the coffee table to have a move night!
Serves 2 (Recipe for 12 servings below)
Adapted from LCBO Food & Drink, Fall 2010
Printable Version (for 2)
Printable Version (for 12)