Food & Cooking Recipes Ingredients Pasta and Grains Acorn Squash with Mixed-Grain Stuffing By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 15, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 8 Yield: 8 Serves Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and the snappy pomegranate relish. Ingredients Extra-virgin olive oil, for brushing Kosher salt and freshly ground pepper ½ teaspoon ground cumin ½ teaspoon ground coriander 4 small acorn squashes (each 1 to 1 ¼ pounds), halved lengthwise and seeded 6 cups Mixed-Grain Stuffing Pomegranate Relish, for serving Toasted slivered almonds and coarsely chopped flat-leaf parsley leaves, for serving Directions Preheat oven to 425°F. Brush a baking sheet with oil. Mix together 1 1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with spice mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes. Turn cut-sides up and fill with stuffing, mounding slightly (you should use about 3/4 cup in each squash half). These can be made ahead and refrigerated, covered, up to 1 day; bring to room temperature before baking. Bake, covered with parchment-lined foil, until heated through, about 15 minutes. Serve, with relish and sprinkled with toasted almonds and parsley. Louise Hagger Print