Baked Acorn Squash with Toasted Pumpkin Seed and Dried Cherry Stuffing
This stuffed squash makes a perfect entrée for vegan/vegetarians or a side dish as part of a holiday meal. The combination of toasted pumpkin seeds and dried cherries give this sweet and savory stuffing a holiday feel.
1 small acorn squash cut in half horizontally and seeds removed.
2/3 cup finely minced red onion
½-1 tsp. poultry seasoning
2 Tbs. extra virgin olive oil
1 large clove garlic, minced
Himalayan salt and pepper to taste
2/3 cup raw pumpkin seeds (toasted until lightly golden in a dry skillet)
1/3 cup dried cherries
- Preheat oven to 375 F. degrees.
- Place acorn squash cut side up in a shallow baking pan making sure to cut a small piece off the bottom so the squash lies flat. Oil the cavity well with olive oil and sprinkle with Himalayan salt and pepper. Fill the bottom of the pan with purified water.
- In a food processor, process toasted pumpkin seeds with the “S” blade to a coarse meal. Pour into a mixing bowl.
- Sauté onions and garlic in olive oil. Add poultry seasoning, Himalayan salt and pepper and sauté until onions are translucent. Add cherries and sauté a few minutes longer to soften.
- Add sautéed onion mixture to the food processor and pulse with “S” blade to break down. Don’t over process.
- Add pulsed onion mixture to the pumpkin seeds and mix well.
- Spoon equal portions of the mixture to each acorn cavity and gently pack down.
- Bake for 1 hour or longer depending on size. You want to make sure the squash is very soft and golden.
- Serve immediately.
~ by Marian Tobin-Hardy