The Fall & Winter bring forth an array of wonderfully funky squash with bold colours and fun shapes. Pick one you like (and that will fit in the Multipurpose Steamer) and get ready to make a delish vegetarian dish. Who says only turkeys get stuffed?
Ingredients
2 acorn squash
2 tbsp unsalted butter
2 celery stalks
2 tbsp Sage & Apple Stuffing Seasoning
2 cups water
6 cups dry bread cubes
Preparation
1. Carefully cut the tops and bottoms off the squash, then cut in half and remove the seeds with a spoon. Place squash in a microwave-safe bowl. Cover (it is okay if the lid does not completely close) and microwave on high for 12 min.
2. Melt butter in a sauté pan over medium-high heat. Thinly slice celery. Add to pan and cook until soft, about 2 min.
3. Add seasoning and water; stir to combine. Add bread cubes and cook until bread is soft and liquid has absorbed, about 2 min.
4. Set oven to broil.
5. Carefully place cooked squash open side facing up on unlined Sheet Pan. Divide stuffing between squash halves. Broil 3—4 min, until crispy and browned.
