Ingredients

How to make it

  • Pour 2T melted butter and all but 2/3 cup stock in 9X13 baking dish.
  • Sprinkle cut edges of squash with salt and pepper and place, cut side down, in baking dish.
  • Bake at 400 for 30 minutes.
  • Meanwhile, heat remaining butter and broth in saucepan over medium heat with onion and garlic and cook until tender.
  • Stir in breadcrumbs, sage, parsley, pecans and raisins. Remove from heat.
  • Turn squash cut side up and fill cavities with stuffing.
  • Bake another 20 minutes or so, until squash is done, basting with broth last 15 minutes of cooking.
the stuffing ingredients, ready to add! :)   Close

Reviews & Comments 6

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  • jmatthews00 4 years ago
    Thanks Keni I found it. I will definatly give a try before. I thin k we will like.
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    " It was excellent "
    trigger ate it and said...
    Perfect Kennedy I look froward to making this with my garden fresh acorn squash when I get back from my vacation next week! Book marked and printed.
    Michael
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    " It was excellent "
    lincolntoot ate it and said...
    Great comfort food!
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    " It was excellent "
    justjakesmom ate it and said...
    Hey Keni, This sounds really good. I think this is the first time I didn't make acorn squash last winter. This reminds me how much I like it.
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    " It was excellent "
    jett2whit ate it and said...
    This reminds me of a time when my mom cooked some acorn squash and forgot to poke holes in it...BLAM-O - it exploded inside the oven. What a mess! This sounds good.
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    " It was excellent "
    tnjazmyn ate it and said...
    This sounds very savory and comforting! I believe I will try it with the sausage included...Awesome!
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