Mabon Celebration: Stuffed Acorn Squash

Harvest Home has arrived, and with it the last of summer's bounty. The squash symbolizes rebirth, and is the last of the Three Sisters to be harvested.  We are now ready to settle in for the cold dark months ahead, which means indulging in comfort foods like buttery, rich acorn squash!






The key to acorn squash:

In order to get a good cooked texture, the squash must steam inside. the easiest way to accomplish this is to cut in half, scoop out the seeds, and bake in a baking dish with the cut sides down at 350 for 20 minutes. Then flip them over and bake face-up with foil covering the pan for another 20 minutes.  Squashes are now ready to stuff!

I chose to stuff them with a mixture of cooked ground pork, apples, and wild rice. (Gluten Free!)

They are also good as a side dish when brushed with butter and brown sugar instead of stuffing.

After stuffing, bake for another 20 minutes uncovered.






Give thanks, and enjoy!