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Brown Ale Stuffed Acorn Squash

Course: Entree | Beer Style: Brown Ale

Brown Ale Stuffed Acorn Squash

This easy recipe for stuffed acorn squash combines the best of two worlds, fresh fall vegetables and your favorite brown ale.

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Prep Time: 20 minutes | Yield: 4 - 8


4 small acorn squash
  • 1/2 bottle of brown ale
  • 3 cups day old bread cubes
  • 1/4 cup olive oil
  • 1/2 large onion
  • 2 cloves garlic
  • 2 Tbsp fresh sage, minced
  • 1/2 cup veggie stock
  • salt and pepper to taste
  • Parmesan cheese

  • Directions

    1. To make this brown ale stuffed acorn squash, preheat oven to 400°F. Cut squashes in half. Place cut side down in a large glass baking pan.
    2. Pour in brown ale and bake uncovered for about 45 minutes or until tender.
    3. In a large skillet heat up olive oil and sauté onion and garlic until soft. Add sage and bread cubes.
    4. Sauté until bread is browned.
    5. Add veggie stock and simmer until liquid is gone. Salt and pepper to taste.
    6. Fill acorn squash halves with bread mixture. Grate Parmesan over top and stick back in the oven for about 15- 20 minutes. Eat immediately

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