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Categories:
butternut squash Bread fresh cranberries butter marjoram basil sage thyme vegetable broth _____ brown sugar salt
Viewed: 38 - Published at: 6 years agoIngredients
- FOR THE STUFFING:
- 1 whole Butternut Squash
- 4 cups Dried Bread Cubes
- 1 cup Fresh Cranberries
- 3 Tablespoons Butter
- 2 teaspoons Marjoram
- 2 teaspoons Basil
- 2 teaspoons Sage
- 2 teaspoons Thyme
- 4 cups Vegetable Broth (or Chicken Broth)
- _____
- FOR THE SQUASH:
- 2 whole Acorn Squash
- 4 Tablespoons Brown Sugar
- Pine Nuts, Optional Garnish
- Salt And Pepper, to taste
Method
- Note: I don't measure out my spices in exact amounts. I just dump the spices in the palm of my hand and do about a palm-full of each - so the above are estimates and you can season to taste.
- For the stuffing:
- Peel and remove the seeds from the butternut squash, then cube. Arrange on a baking sheet and roast at 375F for 15-20 minutes or until fork tender.
- Combine bread cubes, cranberries, and roasted butternut squash together in a baking dish. Microwave the butter til melted, add spices to taste, then pour over bread cubes. Add enough broth to moisten the bread crumbs (I used about 3/4 of a carton, then after baking a bit added the rest of the broth). Stir gently to combine. Cover with aluminum foil and bake at 375F for about 30-45 minutes until the cranberries pop open. Then bake uncovered until the top is golden brown.
- For the acorn squash:
- Cut each acorn squash in half and remove the seeds. Place flesh side up on a baking sheet. Lightly salt each half, and sprinkle with some brown sugar. Roast at 375 F until tender, about 20 minutes. At this point, I like to poke holes in the squash and pop it back in to bake about 5 minutes longer so the brown sugar infuses throughout the squash. Allow squash to cool, then add stuffing.
- Sprinkle with pine nuts and serve.
