Acorn Squash Stuffed with Persimmon Dressing (GF, V)
October 14, 2016
Category
Recipes
Acorn Squash Stuffed with Persimmon Dressing (GF, V)
Persons
2
Serving Size
1 squash per serving
Ingredients
- 2 acorn squash, small
- 2 cups persimmon dressing
- 1 tsp of extra virgin olive oil, 100% first cold press, unrefined
- 1 dash of sea salt
- 1 tsp Herbs de Provence (dried thyme, marjoram, rosemary, sage, lavender)
Instructions
- Thoroughly wash each acorn squash.
- Cut off top third of squash.
- Using a spoon clean out seeds and fiber. (Reserve seeds for roasting as a snack.)
- Light coat inside and outside of each squash with EVO including top third.
- Sprinkle spices on inside of squash, then stuff with persimmon dressing . About 1 cup of uncooked dressing per squash
- Place squash tops in roasting pan beside each squash.
- Cover all with aluminum foil and bake in preheated 350° oven for 25 minutes or until squash is tender
- Remove foil and squash tops and continue baking stuffed squash additional 10 minutes until dressing is golden brown.
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