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This show-stopping dish looks so fancy and elegant, but is so easy to make and so delicious to eat. The orange pecan stuffing is sweet and creamy, making this the perfect appetizer for a Shabbat or Yom Tov seuda.
2 small acorn squash
1/4 teaspoon Gefen Ground Allspice
2 tablespoons brown sugar
1/3 cup Gefen Corn Flake Crumbs (or use gluten-free if needed)
2 tablespoons margarine, melted
oil or Glicks Cooking Spray
1/4 cup frozen orange juice concentrate, thawed, not diluted
1 and 1/2 tablespoons coarsely chopped pecans
Cut squash in half, vertically. Remove seeds.
Place squash, cut-sides down, in a nine- by 13-inch baking pan. Add about half an inch of water to the bottom of the pan. Bake squash with water, uncovered, for 30 to 40 minutes. Drain and cool slightly.
Preheat oven to 400 degrees Fahrenheit.
Scoop out some of the squash into a bowl, leaving 1/4-inch thickness in the shells. Mash removed squash; add orange juice, brown sugar, and allspice. Stir well.
Cut a thin slice from bottom of each squash shell, so that it will sit flat. Coat baking pan with oil or cooking spray and return squash to pan. Spoon mashed squash mixture into shells.
Combine corn flake crumbs, pecans, and margarine. Sprinkle crumb mixture over squash.
Bake, uncovered, at 400 degrees Fahrenheit for 15 to 20 minutes or until heated through.
Photography and Styling by Chavi Feldman
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