If you’re like me, you get tired of the butter and brown sugar method of preparing acorn squash. At the beginning of Fall my husband and I set out to find different ways to make this favorite seasonal food, and we found two winners.
Cheesy Veggie Squash
- 1 acorn squash, halved and seeded
- 3 tablespoons butter
- 1 cup diced celery
- 1 cup finely chopped onion
- 1/8 teaspoon salt
- 1 pinch ground black pepper
- 1 teaspoon chopped parsley
- 1/2 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place squash cut side down in a glass dish. Either cook in the oven, cut side down for 20-30 minutes or in the microwave for 20 minutes on HIGH, until almost tender.
In a saucepan over medium heat, melt butter and add celery and onion. Warm for 1-2 minutes. Sprinkle the mixture with salt, pepper, and parsley. Spoon half into each piece of the squash and cover with foil.
Cook 15 minutes. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.
Believe us…it’s delicious.
1 acorn squash, halved and seeded
4 tablespoons butter, divided
- 4 tablespoons brown sugar, divided
- 2 cups dry bread stuffing mix, divided
- 1 1/2 cups chicken broth, divided
- salt and pepper to taste
- garlic powder to taste
- onion powder to taste
Preheat oven to 400 degrees F (200 degrees C).
Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
Bake in preheated oven for 60 minutes, or until squash is very tender.