Ok, this was supposed to be stuffed Acorn Squash. Morgan likes acorn squash and she wanted bread stuffing. I got the stuffing ready to go, cut open the squash and it was completely rotten. I did however have a butternut squash sitting on the counter so….
This isn’t really anything new. It is basically the same recipe as Stuffed Acorn Squash but with bread instead of rice, and a different squash by circumstance. Morgan at least liked the stuffing.
1 large butternut squash, halved and seeded
1 1/2 cups dried stuffing cubes
2 cups chicken or vegetable broth
1 large onion, diced
2 stalks celery, diced
1 large carrot, diced
5 or 6 mushrooms, sliced
1 large apple, diced
1/4 cup craisins or other dried fruit
1/4 cup pepitos, toasted
Bell’s seasoning, to taste (about 1/2 – 1 teaspoon)
salt & pepper
Heat 2 tablespoons butter in a large skillet. Saute onion, carrot and celery until softened. Add apple, craisins, Bell’s seasoning and pepitos, salt & pepper and cook another minute or two.
Add the sauteed vegetables to the soaked bread cubes. Stir in one egg to hold the the mixture together.
Salt & pepper the insides of the squash and pile on the stuffing.
Place the squash halves in a baking dish, cover and bake at 350F until the squash is cooked through – about 1 1/2 hours.