Autumn Stuffed Squash
Autumn Stuffed Squash is an easy dinner. Made with 2 small acorn squash, halved and seeded, 4 tbsp. butter, divided, 1/2 c. each diced onion, carrots and red bell pepper, 1/2 c. thickly sliced zucchini and mushrooms and 1 small clove garlic, minced, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Heat oven to 350Β°.
Melt 1 tablespoon butter and brush on cut surfaces of squash.
Place cut side down in a large baking dish without crowding.
Add enough water to cover bottom of pan.
Bake 30 minutes.
In a medium skillet, melt remaining butter over medium heat.
Saute remaining ingredients 5 minutes only stirring frequently.
Spoon vegetables into squash halves.
Bake 20 to 25 minutes or until squash is tender.
Serve 4.
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