Ingredients
- Olive oil spray
- 1 2-lb Acorn squash [or 2 1-pound squash]*
- 2 tsp Light butter, melted
- 2 tsp 100% pure maple syrup
- 2 cups Your favorite stuffing
- 2-4 tbsp Fat-free lower-sodium chicken broth (optional)
Roasted and Stuffed Acorn Squash
Meal: Appetizer
Cuisine: Healthy
Ingredient: Vegetables
Season: Fall
Contributor: Devin Alexander
Directions
2 SERVINGS
- Preheat oven to 375 degrees. Lightly mist a Circulon Nonstick 9 x 13 Cake Pan with spray.
- Using a very sharp, sturdy knife, very carefully cut each squash in half then scoop out the seeds and any fibrous strands. Place the squash, cut sides down, in the prepared pan. Bake until it starts to become tender, but is not completely cooked through, about 30 minutes.
- In a small bowl, combine the butter and the syrup until mixed.
- Remove the squash from the oven. Carefully flip the halves so the cut sides are facing up. Using a pastry brush, evenly spread the butter and maple syrup mixture among the squash halves (it’s okay if some of the butter mixture pools in the middle of the squash). Bake the squash an additional 10-15 minutes, or until almost completely cooked through, then remove from the oven.Spoon about 1-cup of the stuffing into each squash half, trying not to mash the filling. If your stuffing is on the drier side (or if you prefer moist stuffing), drizzle 1-2 tablespoons of chicken broth over top of each squash half. Bake an additional 15 minutes, or until the squash is tender and the stuffing is golden brown on top and completely hot throughout. Let stand 5 minutes before serving.
Devin's Tips:
- Choosing acorn squash: When choosing an acorn squash at the grocery store or farmers market, there are a few tips to keep in mind. The squash should be 1-3 pounds (any larger, and you risk them being dry and stringy), firm to the touch (no soft spots), and mostly dark green in color with some orange markings. My instructions below for cooking worked perfectly for the 2 pound squash we prepared in my Test Kitchen, but you may have to adjust the cooking time slightly depending on your oven and the exact size of your squash. Just make sure the squash is almost completely cooked through before you add the stuffing – once filled, the cooking of the squash will slow down significantly.
- Recipe flexibility: You can also make this with 2 1-pound squash and divide the ingredients amongst four halves instead of two. Cooking times may need to be adjusted for the smaller squash.
Recommended Product
9 Inch x 13 Inch Cake Pan
This rectangular cake pan is made of heavy weight carbon steel to aid in even browning. The nonstick surface makes cleanup easy and helps cakes release from the pan intact. A 9-inch by 13-inch pan is one of the most commonly called for pans in sheet cake, bar or brownie recipes. Beyond baking, this versatile pan will also double as a lasagna or casserole pan.
