Serve as a side or make it the star of the show, because stuffing is the best part of any festive feast!
Serves 8
INGREDIENTS:
4 acorn squashes
8 teaspoons of butter
Salt + pepper
1/2 loaf of Terra Breads Cranberry Pistachio, Rosemary, or Walnut Bread
1/4 cup salted butter
1 leek, halved, thinly sliced, and rinsed well
2 celery stalks, diced
2 garlic cloves, chopped
Pinch of sea salt
1/4 teaspoon black pepper
1/4 cup chopped sage
1/4 cup chopped parsley
1 teaspoon chopped rosemary
1 teaspoon fresh thyme leaves
3/4 cup vegetable broth
1 egg, beaten
1/2 tablespoon extra-virgin olive oil
INSTRUCTIONS:
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Preheat the oven to 350°F.
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Cut acorn squash in half and remove seeds. Add a teaspoon of butter and salt and pepper to the middle of each half. Place on baking tray and bake for 30 minutes.
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Dice half of the Cranberry Pistachio Loaf into 1-inch pieces and place in a large bowl.
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Melt the butter in a large skillet over medium heat. Add the leek, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and add the sage, parsley, rosemary, and thyme. Use your hands to toss until coated. Pour the vegetable broth evenly over the stuffing and toss to coat. Add the egg and toss again.
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Pull the partially backed squash from the oven and fill the middles with the bread mixture. Drizzle with olive oil, cover with foil and place back in the oven for 30 minutes.
