This perfectly tender stuffed squash is a great dinner for cold nights. Fill your squash with a delightful blend of bacon, garlic, bread crumbs, and fresh mozzarella. Bake until the whole squash is tender and the cheese melts and turns golden brown. Smart Recipes, American Recipes, Dairy,Vegetables,Pork Recipes, Recipes Dairy,Vegetables,Pork American Stuffed Acorn Squash Stuffed Acorn Squash Recipe | PT1H25M Serves 2 Ingredients: 2 Slices Bacon 1 Small Shallot 1 Clove Garlic 2 Teaspoon Sage 1.5 Cups Bread Crumbs 3 Tablespoons Heavy Cream 1 Medium Acorn Squash 2 Tablespoons Olive Oil 0.25 Cup Gruyer 0.25 Cup Fresh Mozzarella 0.25 Cup Cheddar Heat oven to 400℉. Wash and slice the acorn squash lengthwise, then remove the seeds and strings. Cook the bacon in a skillet over medium heat until crispy. Remove, crumble, and set aside. In the same pan, cook the shallot until it begins to brown (four to five minutes). Add the garlic and sage, and cook just until fragrant (about one minute; don't burn the garlic). In a medium bowl, combine the shallot mixture, bread cubes, cheese, and bacon. Pour in the cream, and stir until everything is moistened. Add ½ teaspoon of salt and a few grinds of pepper. Rub a little olive oil into the squash, coating the sliced edges and the cavity. Sprinkle on some salt and pepper. Divide the stuffing between the halves, packing it in so that the squash can still lie flat when turned upside-down. At this point, the stuffed squash halves can be refrigerated for up to 24 hours before cooking. Add five to 10 minutes to the total cooking time. Carefully place the squash halves upside-down in a baking dish. Bake for about one hour, until the flesh of the squash can be easily pierced with a knife. If the juices and cheeses start to burn after 30 or 45 minutes, add a few tablespoons of water to the dish. Once the squash is cooked, use a spatula (or two) to flip them over. Serve as is or slice down the middle. Recipe provided by our friends at The Kitchn.

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