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Stuffed Baby Squash

by Christine Cushing
Updated February 4, 2022
(23 ratings)
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Stuffed Baby Squash
YIELDS
4 servings

You can use baby acorn squash or baby pumpkins for this recipe. The squash is roasted and then stuffed with root vegetables, corn, pecans and apricots. And hello … they are so cute!

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Ingredients

Squash

4
baby acorn squash or baby pumpkins (½ lb each)
4
tsp butter (20 ml)
coarse salt and freshly cracked black pepper, to taste

Stuffing

2
Tbsp extra virgin olive oil (30 ml)
1
tsp 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
tsp dried oregano (2 ml) preferably Greek oregano
½
tsp 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
tsp white wine (5 ml)
1
Tbsp cider vinegar (15 ml)
⅛ tsp ground cloves (½ ml)
¼
tsp ground cumin (1 ml)
Ingredient Substitution Guide
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Directions

Step 1

Preheat oven to 375 degrees F.

Step 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.

Step 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.

Step 4

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

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