Stuffed Acorn Squash is a simply delicious meal that’s perfect for Fall and Winter.
I so wanted to post this recipe before Thanksgiving because it has all the flavors of Fall – nutmeg, coriander, garlic, onion, apple, and Acorn Squash.
But, alas, when I went to add my photos I had taken earlier in the week, I realized my battery was dead.
Thinking it was because I had accidentally left my camera on before putting it away, I recharged it like any other day.
Unfortunately, my camera battery was long gone to battery heaven.
I tried resuscitating it, even calling for the crash cart STAT with all hands on deck.
But even a miracle couldn’t have saved it then as it had already passed.
Leaving all those photos inside with no way to retrieve them.
I immediately got online, looked up my camera’s battery, and ordered.
Crossing my fingers and hoping they would get to me by Thanksgiving.
Oh how I love snail mail!
My batteries got to me after Thanksgiving.
But, I was finally able to retrieve my photos and upload them so I could finally post a recipe!
Lord, has it really been that long since I shared with you??!!??
Although Thanksgiving has passed us (can you believe it??!!!), you can still enjoy this recipe for Stuffed Acorn Squash.
It’s quick, filling, and delicious!
Lesson learned from this —always upload photos right away.
Here’s some alternatives for this recipe:
I don’t eat bacon, but I think it would add a nice flavor for those who do eat bacon.
You can use stock instead of broth. I’ve made it both ways and love it either way.
Instead of half an apple, you can add one diced apple.
You can also add more bread for croutons. I limit the bread because i can eat all of it! The toasted bread is my favorite.
As always, if you do make this Stuffed Acorn Squash, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen!
Savory baked croutons with onion, apple, chickpeas, and walnuts served in 1/2 baked Acorn squash is a simple yet filling meal. Perfect for a Thanksgiving side or served instead of a salad.
- 1 baked Acorn Squash
- 1/3 loaf of French bread, diced into 1″ cubes
- 3-4 Tablespoons EVOO
- 1/2 sweet yellow onion, cut length wise
- 1/2 apple, cored and diced
- 1-15 ounce can organic garbanzo beans (chickpeas), drained
- 1/4 cup chicken broth
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cumin
- 1/4 teaspoon ground coriander seed
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon Pink Himalayan Sea Salt
- Handful of shelled walnut halves
- Preheat oven to 375F degrees.
- Grease a large cookie sheet (the one I use is 17 1/2″ x 11 1/2″) with 1 Tablespoon EVOO.
- Set aside.
- In a large mixing bowl, add bread, onion, apple, chickpeas, broth, all spices along with remaining EVOO.
- Mix together well, making sure all ingredients are coated.
- Spread mixture onto prepared cookie sheet.
- Bake for 20 minutes.
- Remove from oven and stir.
- Add walnuts to mixture and continue baking for another 10-15 minutes or until bread is golden brown.
- Remove from oven.
- Salt & pepper to taste.
- Spoon mixture into half of baked acorn squash.
- Serve as a main entree or appetizer.
– You can use vegetable broth to bake it a vegetarian meal.
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