Acorn Squash Stuffed with Persimmon Dressing (GF, V) October 14, 2016 By Jump to recipe Acorn Squash Stuffed with Persimmon Dressing (GF, V) October 14, 2016 by EIR 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. Tags acorn squash, Eating in the Real, Eating in the Real with Renee, gluten free stuffing, holiday side dishes, stuffed acorn squash, Vegan Recipes, vegan sides, winter squash © 2022 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.