Stuffed Acorn Squash

Stuffed Acorn Squash with Herbs and Crumb Topping

A warm and hearty dish, stuffed acorn squash makes a perfect centerpiece for fall gatherings. Its natural sweetness pairs beautifully with savory fillings, while fresh herbs like rosemary and sage elevate the flavor. The breadcrumb topping adds a golden crunch, making each bite comforting and satisfying.

Ingredients:

• 2 acorn squash, halved and seeds removed

• 2 tbsp olive oil

• 1 cup cooked quinoa or rice

• ½ cup sautéed onions and garlic

• ½ cup grated Parmesan

• ½ cup breadcrumbs

• 2 tbsp butter, melted

• Fresh rosemary and sage

• Salt and pepper

Instructions:

1. Preheat oven to 400°F. Brush squash halves with olive oil, season, and roast cut-side down for 30 minutes.

2. In a bowl, combine quinoa, onions, garlic, and Parmesan.

3. Spoon filling into roasted squash. Mix breadcrumbs with butter; sprinkle on top.

4. Return to oven for 15 minutes, until golden. Garnish with rosemary and sage.