Tuesday, November 22, 2011

Apple Sage Stuffed Squash

Jeff and I recently submitted this recipe for a contest. Unfortunately, we didn't win. Fortunately, this recipe is still delicious, and this is the perfect time to try it out as winter squash are in season. Feel free to use any kind of winter squash you like: kabocha, butternut, acorn... Acorn just happens to be one of my favorites!

Apple Sage Stuffed Squash

Serves 2.

1 small onion, diced
2 cloves garlic, minced
4 tbsp olive oil
1 apple (golden delicious or other tart apple), diced
1/4 cup raisins (optional)
generous pinch of dried sage
1/2 loaf of stale bread, cubed
2 cups vegetable broth
1 acorn squash, halved and seeded

  1. Preheat oven to 350 oF.
  2. Saute onion and garlic in 2 tbsp olive oil until translucent.
  3. Add apple, raisins and sage to the skillet. Simmer for 5 minutes.
  4. Add the bread to soak up the savory oils and stir in pan to coat.
  5. Add the vegetable broth to the skillet. Simmer for 5 minutes until most of the broth is absorbed or cooked off.
  6. Rub the halved and seeded acorn squash with 2 tbsp olive oil, and pack the cavity with the stuffing.
  7. Place the squash on a baking sheet and loosely cover with foil.
  8. Bake the squash 30-40 minutes or until squash is tender (can easily be pierced with a fork.)
  9. Serve with your favorite vegan gravy.
  10. Enjoy!

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