Stuffed Acorn Squash
Warm, hearty, and beautifully rustic—this stuffed acorn squash recipe brings together the best of fall flavors in one satisfying dish. Whether you're serving it as a comforting main course or a festive side, this recipe is as nourishing as it is eye-catching.
Prep Time:
25 min
Cook Time:
1 h
Servings:
6
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Ingredients
- 6 Small acorn squash
- 3 Tablespoons olive oil
- 2 Tablespoons butter
- 1 Clove garlic minced
- ½ Cup panko breadcrumbs
- ½ Cup finely chopped pecans
- 1 Tablespoon minced fresh sage
- 20 Ounces Bob Evans Macaroni & Cheese with Bacon
- 8 Ounces block gruyere cheese shredded
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Bob Evans Macaroni & Cheese with BaconInstructions
- Preheat oven to 400°F.
- Cut top one-third off of each squash; remove seeds and membranes with a spoon.
- Place, cut sides up, on a foil-lined baking sheet.
- Rub insides of squash with oil.
- Bake 30 to 40 minutes or until squash are just tender.
- Meanwhile, melt butter in a skillet over medium heat. Add garlic; cook 30 seconds.
- Add breadcrumbs, pecans, and sage; cook, stirring occasionally, until breadcrumbs are toasted. Set aside.
- Heat macaroni and cheese according to package directions.
- Stir together macaroni and cheese and gruyere cheese.
- Spoon mixture into squash.
- Bake 20 minutes; sprinkle with toasted breadcrumb mixture, and bake 10 minutes longer.
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