My Stuffed Acorn Squash recipe just might be the favorite of Fall season. It certainly has some of the highest number of likes out of all my shared recipes on social media and many of you private messaged me for the recipe which I am gladly sharing in full detail with you now.
I love using seasonal produce for various reasons- they are more environmentally friendly, taste better due to their freshness, no overseas contaminates, and they’re more friendly on your wallet. With winter squash season now here, it is the perfect time to enjoy some of the best recipes squash has to offer. You can prepare squash dishes to be sweet or savory, that is definitely part of their charm. Squash cook time is also manageable, 20 minutes maximum depending on its size. The hardest part about prepping is cutting them in half!
So here goes my best squash creation so far: Acorn Squash Stuffed with Oats n’ Berries. Dig in!
You Will Need
- 1 acorn squash
- 1 handful of mixed berries
- Steel cut oats
- Milk or milk substitute
- cinnamon
- Maple syrup
Step by Step Instructions Made Easy
- Cut open the acorn squash (yes, it is literally shaped like its namesake!)
- Spoon out the seeds (instead of trashing them, you can toast them later for a salad topping)
- Place both halves face up in the oven at 450 degrees for 15 minutes
- Remove from oven
- Pour a 1/4 cup of milk (almond, soy, regular, coconut) into the belly of each acorn and then fill with a 1/4 cup of oats
- Bake for an additional 5 minutes or until the oats are fluffy
- Remove from oven and let cool a moment
- Add your favorite berries, cinnamon, and a drizzle of maple syrup
- Serve
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