Reviews Add Rating & Review
Back to Acorn Squash with Mixed-Grain Stuffing All Reviews for Acorn Squash with Mixed-Grain Stuffing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 45 mins Servings: 8 Yield: Serves 8 stuffed acorn squash mixed grain stuffing
Ingredients Ingredient Checklist Extra-virgin olive oil, for brushing Kosher salt and freshly ground pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 4 small acorn squashes (each 1 to 1 1/4 pounds), halved lengthwise and seeded 6 cups Mixed-Grain Stuffing Pomegranate Relish, for serving Toasted slivered almonds and coarsely chopped flat-leaf parsley leaves, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 45 mins Servings: 8 Yield: Serves 8 stuffed acorn squash mixed grain stuffing
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 45 mins Servings: 8 Yield: Serves 8
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 8 Yield: Serves 8
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 8
Yield: Serves 8
8
Serves 8
stuffed acorn squash mixed grain stuffing
stuffed acorn squash mixed grain stuffing
Ingredients
Ingredients
- Extra-virgin olive oil, for brushing Kosher salt and freshly ground pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 4 small acorn squashes (each 1 to 1 1/4 pounds), halved lengthwise and seeded 6 cups Mixed-Grain Stuffing Pomegranate Relish, for serving Toasted slivered almonds and coarsely chopped flat-leaf parsley leaves, for serving
Directions
Preheat oven to 425°F. Brush a baking sheet with oil. Mix together 1 1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with spice mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes.
Turn cut-sides up and fill with stuffing, mounding slightly (you should use about 3/4 cup in each squash half). These can be made ahead and refrigerated, covered, up to 1 day; bring to room temperature before baking. Bake, covered with parchment-lined foil, until heated through, about 15 minutes. Serve, with relish and sprinkled with toasted almonds and parsley.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Acorn Squash with Mixed-Grain Stuffing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Acorn Squash with Mixed-Grain Stuffing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
