Acorn Squash Stuffed with Persimmon Dressing (GF, V)

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

1. Thoroughly wash each acorn squash.
2. Cut off top third of squash.
3. Using a spoon clean out seeds and fiber. (Reserve seeds for roasting as a snack.)
4. Light coat inside and outside of each squash with EVO including top third.
5. Sprinkle spices on inside of squash, then stuff with persimmon dressing . About 1 cup of uncooked dressing per squash
6. Place squash tops in roasting pan beside each squash.
7. Cover all with aluminum foil and bake in preheated 350° oven for 25 minutes or until squash is tender
8. Remove foil and squash tops and continue baking stuffed squash additional 10 minutes until dressing is golden brown.

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