When it comes to Thanksgiving, turkey is pretty much de riguer. It’s truly the side dishes that will make your feast delectably memorable.
Stuffed Acorn Squash
Ingredients
- 2 medium acorn squash
- 1 butternut squash peeled and diced
- 2 tbs. olive oil
- salt and pepper
- 1/4 cup dried cranberries
- 1/3 cup brown sugar
- 1/3 cup sliced almonds
- pinch of nutmeg
Instructions
- Preheat oven to 400 degrees. Slice acorn squash evenly in half lengthwise. Coat them with a little olive oil and place face down on a parchment lined baking sheet.
- Roast acorn squash for 25-30 minutes until tender and soft.
- Cut butternut squash in half and scoop out seeds. Dice it and coat with olive oil, salt and pepper. Bake in oven for 25-30 minutes.
- Mix butternut squash in bowl with remaining ingredients. Place inside halved acorn squash and bake for 15-20 minutes at 350 F.
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