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Stuffed Acorn Squash Recipe – Guest Post

Today I would like to welcome Brandie from Home Cooking Memories who is sharing a recipe for Stuffed Acorn Squash & a bit about her cooking philosophy.

I’m quite honored to have been invited to guest post here at Dear Creatives. My name is Brandie and I blog at Home Cooking Memories where I share food and family recipes, with an emphasis on food memories. Food often evokes memories in all of us and I’ve found that food often plays a major role in the stories of our families. It’s my goal to not only preserve those memories and stories for my family, but to create new memories, and encourage others to do the same with their families.

Today, I’m sharing a recipe for Stuffed Acorn Squash. Growing up, I never had acorn squash. So as an adult, I didn’t have family recipes to use it in. But, in the Autumn and Winter months, I repeatedly saw it for great prices. Right now, one of my local grocery stores is selling them for .38 cents per pound, which is a great deal. I enjoy cooking seasonally with fresh produce, so I wanted to find a way to work this into my Autumn menu planning. This recipe is one that my entire family enjoyed and it makes an impressive presentation for an Autumn dinner.

Stuffed Acorn Squash with Leek, Apples, and Cranberries

By HomeCookingMemories.com, adapted from Food & Wine Magazine

4 acorn squash (about 1 pound each), halved lengthwise and seeded
3 tablespoons olive oil, plus more for brushing
Salt and ground pepper
3 tablespoons butter
1 1/2 cups celery, diced
2 leeks, halved lengthwise and sliced crosswise (1/4″ thick)
2 Granny Smith apples, peeled and diced
1/2 cup dried cranberries
2 teaspoons finely chopped thyme
6 cups white bread cubes (1/2″ size)
1/2 cup chopped Italian parsley
2/3 cup chicken stock or broth

Preheat the oven to 350° degrees F. Spray two baking sheets with cooking spray. Brush the cut sides of the acorn quash with olive oil and season with salt and pepper. Place the squash cut side down on the baking sheets and bake for until tender, about 25 minutes.

In a large skillet over medium heat, melt butter. Add olive oil, celery and leeks and cook, stirring occasionally, until just softened. Add apples, cranberries, and thyme, and cook over medium-high heat until  apples have softened. Turn off heat. Place mixture in a large mixing bowl, add bread, parsley, and broth/stock and toss well. Season with salt and pepper.

Turn the squash cut side up on the baking sheet. Spoon stuffing mix into the cavities of the squash and continue baking until the stuffing is golden brown, about 20 minutes.

Brandie Valenzuela is the writer and food blogger at Home Cooking Memories. You can also find her on TwitterFacebookPinterest, or Google+. Thank you Brandie for being here & sharing such a great fall recipe! It was a pleasure to have you today.

Have you ever cooked acorn squash?

 

 

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