4 baby acorn squash or baby pumpkins (1/2 lb each)

4 teaspoons butter (20 ml)

coarse salt and freshly cracked black pepper, to taste


2 tablespoons extra virgin olive oil (30 ml)

1 teaspoon butter (5 ml)

1 small parsnip, ¾-inch dice

1 small sweet potato, ¾-inch dice

1 small head celery root, ¾-inch dice

1 onion, finely chopped

1 clove garlic, minced

½ teaspoon dried oregano (2 ml) preferably Greek oregano

½ teaspoon finely chopped thyme (2 ml)

¾ cup corn kernels (175 ml)

¼ cup dried apricots, diced (60 ml)

½ cup pecans, toasted, roughly chopped

1 teaspoon white wine (5 ml)

1 tablespoon cider vinegar (15 ml)

⅛ teaspoon ground cloves (.5 ml)

¼ teaspoon ground cumin (1 ml)



1. Preheat oven to 375 degrees F.

2. Cut open the top of the baby acorn squash and scrape out the seeds and stringy pulp. Place 1 tsp. of butter into each cavity and season with salt and pepper. Replace top and place pumpkins on prepared baking sheet. Bake for 30 minutes or until soft. Keep warm.

3. Combine all diced root vegetables in medium pot and cover in cold water. Cook over medium heat until just tender, about 15 minutes. Drain and reserve.


1. In a medium sauté pan on medium heat, add the butter and oil and sauté the onions, garlic, corn, oregano and thyme for 4 minutes. Add the pecans, apricot, reserved root vegetables, cumin and clove. Sauté for another 2 minutes. Add the white wine and cider vinegar and cook until the liquid has evaporated, just a couple of minutes. Remove from heat and divide the stuffing equally into the squash and serve. Yield: 4 servings

See more: Bake, Dinner, Fall, North American, Side, Vegetables

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