Roasted stuffed winter squash
By Rebecca Mullins, RHN
No matter what you and your family love to choose as your main dish during the holidays, and family gatherings, this old-fashioned stuffing in winter squash (like butternut, pumpkin or acorn squash) is a delicious way to use some locally grown Northern Ontario ingredients to complete your special meal.
Old-fashioned stuffing in winter squash
- ¼ cup butter, melted
- 1 small sweet onion, chopped
- 3 stalks celery, chopped
- 1 apple, unpeeled, cored and chopped
- ½ cup fresh parsley, or 3 tbsp dried
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp sage
- 1 tsp sea salt
- ½ tsp freshly ground pepper
- 10 cups whole grain bread, cubed *
- 1 cup veggie stock (add a little more if too dry)
- 1 winter squash, hollowed out to remove seeds, and string
Melt butter in a large skillet. Sauté onion, celery and apple until onions are softened. Remove from heat and stir in herbs and spices. Stir in bread and stock until stuffing consistency. Pack into squash, set on baking sheet and bake at 350 degrees F for one hour. Your house will smell wonderful!
*Replace whole grain bread/wheat bread with this easy crusty spelt bread.
Recipe provided by Rebecca Mullins, RHN
Photo credit: © Natasha Steward via Canva.com
