Delight in this exquisite Garlic and Herb Baked Stuffed Acorn Squash with Sage and Cranberries recipe for your next fall gathering. The union of the succulent squash, sage, and cranberry flavors will add a delightful sweetness to any Thanksgiving side dish. Best yet? This fantastic dish is simple to make – just bake the squash until it’s tender perfection, then stuff it with an incredibly flavorful mixture of garlic, herbs, and breadcrumbs!
- 2 acorn squash, halved and seeded
- 2 tbsp of olive oil
- 4 cloves of garlic, minced
- 1 tbsp of fresh sage, chopped
- 1 tbsp of fresh thyme
- 1/2 cup of breadcrumbs
- 1/2 cup of dried cranberries
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C).
- Rub the halved acorn squash with olive oil and season with salt and pepper.
- Place the squash cut side down on a baking sheet and bake in the oven for 30-35 minutes, or until the flesh is tender.
- In a bowl, mix together the garlic, sage, thyme, breadcrumbs, and dried cranberries.
- Remove the squash from the oven and turn them cut side up.
- Stuff each squash half with the breadcrumb mixture.
- Return the squash to the oven and bake for an additional 15-20 minutes, or until the stuffing is golden brown and crispy.
- Serve hot and enjoy!
Feed your family of four with this tasty dish, which pairs perfectly with golden-brown roasted turkey, creamy mashed potatoes and delicious green beans.