Vegetable-Stuffed Acorn Squash

Chaia Frishman Chaia Frishman
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I love a recipe that screams fall vibes. Add some other techniques, and a winner is in the making. Stuff me some happiness. There’s something about multi-layering like on like, and this acorn squash stuffed with delicious vegetables is no exception.

30m 8
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Vegan Passover Parve

Directions

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a baking sheet with olive oil.

  2. Place acorn squash, cut-side down, on the prepared baking sheet. Bake

    for 30 minutes.

  3. Meanwhile, sauté the sweet potato for four minutes. Add the zucchini for two

    minutes, then add the rest of the ingredients and sauté for another 10–14 minutes, until soft but not mushy. Season with salt.

  4. Remove the acorn squash from the oven. Divide the stuffing mixture between the eight halves.

Credits

Notes:
You can use any extra stuffing mixture for a side dish at a different meal, or even throw it into some eggs to make an awesome frittata!

Description:
Photography and Styling by Chay Berger

This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!

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