Stuffed Acorn SquashBy The Leftover Queen
- Recipe TypeEntree
- Prep Time20 minutes
- Yield4 - 8 depending on serving size
Fall is in full swing and The Leftover Queen has lots of fun ideas for seasonal eating. This stuffed acorn squash recipe combines the best of two worlds, fall vegetables and craft beer.
- 4 small acorn squash
- 1/2 bottle of beer
- 3 cups day old bread cubes (I used a combination of pumpkin-oatmeal and whole wheat)
- 1/4 cup olive oil
- 1/2 large onion
- 2 cloves garlic
- 2 TBS fresh sage, minced
- 1/2 cup veggie stock
- salt and pepper to taste
- parmesan cheese
- Preheat oven to 400° F. Cut squashes in half. Place cut side down in a large glass baking pan. Pour in beer and bake uncovered for about 45 minutes or until tender.
- In a large skillet heat up olive oil and sauté onion and garlic until soft. Add sage and bread cubes. Sautee until bread is browned. Add veggie stock and simmer until liquid is gone. Salt and pepper to taste. Fill acorn squash halves with bread mixture. Grate parm over top and stick back in the oven for about 15- 20 minutes. Eat immediately!
- Read The Left Over Queen's full post.
When visiting The Leftover Queen, you will not only find recipes about using your leftovers and being frugal, but you can now follow Jenn's adventures in trying to provide better food for her family, while at the same time striving towards the goal of sustainability, traditional foods and seasonal eating. Along the way, she gives tips and feedback on how you can easily incorporate this philosophy into your lifestyle as well.