Stuffed Acorn and Delicata Squash

The simplest way to fix acorn squash or delicata squash is to cut the squash lengthwise, scoop out the seeds, and place cut side down in a baking dish. Pour a little bit of water in the dish, cover and bake at 350 degrees for about 40 minutes. You can then turn the squash halves over, put a dab of butter in the cavity along with honey, maple syrup or brown sugar and bake another few minutes, if you like. (Personally, these squashes are so sweet, we eat them “as is.”)

Then if you’d like to stuff them after the initial 40 minute baking period, here’s a yummy suggestion (this recipe is for 2 or 3 squashes, depending on size):

1 clove garlic, minced

1 medium onion, chopped

2 stalks celery, chopped

1 apple, finely chopped (I don’t peel it, but it won’t hurt if you want to)

2 to 3 cups whole wheat bread cubes

handful of chopped pecans

½ cup vegetable broth (you could substitute chicken broth)

salt and pepper, to taste

fresh or dried herbs, like sage, rosemary and/or thyme

Scoop the pulp out of the cooked squash into a bowl, leaving about ¼ inch of flesh in the shell. Place the empty shells cavity-side up in a baking dish, and set aside. Heat a little olive oil in a large skillet over medium heat and add the onion and celery, and sauté for a few minutes. Then add the garlic and sauté until everything is tender. Add bread cubes and toss. Pour vegetable broth over the mixture, stirring to evenly distribute. Add the cooked squash, breaking up any large chunks, and stir in seasonings, chopped apple and pecans. Heap the filling into the squash shells. Cover, and bake at 350 degrees for about 20 minutes, or until heated through.