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Hi. I'm Sara!

Welcome to Mercer + Green.
I am a born and bred New Yorker, mom of two little girls who loves
all things New York and is passionate about healthy living.

Stuffed Acorn Squash

Stuffed Acorn Squash

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Winter in NYC puts me in hibernation mode. When it is cold and dark outside I have a harder time venturing out in the evenings. I still love going out with my friends, but I do spend more quiet evenings at home this time of year.

Most of my at home meals revolve around some sort of winter squash. Butternut, kabocha, acorn, spaghetti I love them all. This stuffed acorn squash recipe is hearty and comforting for a cold winter night. If you end up with more stuffing than can fill your squash, you could always make some of these!

Stuffed Acorn Squash

  • 1 acorn squash
  • 1 cup diced cremini mushrooms
  • 1 cup diced carrots
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced parsnip
  • 4 cloves of garlic minced
  • 1 T minced fresh sage
  • 1 T minced fresh rosemary
  • 1 T coconut oil
  1. preheat oven to 400
  2. with a sharp knife cut the acorn squash in half and scoop out the seeds
  3. sprinkle inside of  the squash halves with sea salt
  4. fill a baking dish with a little water (so squash won’t scorch) and place squash cut side up in dish
  5. roast at 400 for 40 minutes or until tender
  6.  place the remaining ingredients on a baking sheet and toss so the vegetables are coated and the garlic and herbs are evenly distributed.
  7. Roast for 20-30 minutes until the vegetables are tender and have reduced in size.
  8. fill the cavity of each squash with stuffing

These can either be served immediately, or warmed in oven for 5-10 minutes before serving

 

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