We love acorn squash and we love Stovetop Stuffing (cornbread style), so we had them together.
Slice the squash in half and remove the seeds. Keep 'em and roast 'em like pumpkin seeds. Yum!
Put the squash halves cut side up into a cooking dish that'll hold them (obvs) and put about an inch or two of water in with them. Butter the edges and insides.
Microwave them for 10 minutes or bake them for about 30, until the flesh is soft.
Meanwhile, make the stuffing (we actually use off-brand) according to package directions. When it's done and the squash is done, stuff the squash with the stuffing and put it back in for 5-10 minutes so the top of the stuffing gets crispy.
Good heated for leftovers, too!
at my blog about what we did with leftover crepes.
Marian Allen, Author Lady
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