Thanksgiving Stuffing


Matt’s mom emailed us this tasty idea. Thanks Holly!

“I made stuffed acorn squash for dinner tonight and as I was sauteing the apples, onions, garlic and celery on the stove I thought it needed more flavor and moisture so I added in a half jar of Pear with Honey and Ginger. It was perfect. Then I added the bread crumbs and the whole thing had a great new flavor. So delicious! Just what it needed!”

Try this at home: Cook 2 large acorn squash cut in half, cleaned out and turned over on a pan in the oven (350 degrees) for 45 minutes. Sauté 1 chopped onion, 2 stalks celery, 4 cloves garlic, 2 apples chopped into small pieces in olive oil for several minutes until soft. Add 1/2 jar Pears with Honey and Ginger and stir. Add three or four pieces of whole wheat bread torn into bite size pieces and stir into mixture. Add more pear preserves if more moisture is needed. Season to taste with salt and pepper. When squash is ready scoop bread mixture into 4 acorn squash halves. Sprinkle with cheese and put in oven again for about ten minutes. Delicious!


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