Acorn Squash with Mixed-Grain Stuffing

Name: Acorn Squash with Mixed-Grain Stuffing
Prep time: 15 min
Total time: 45 min
Ingredients: Extra-virgin olive oil, for brushing; Kosher salt and freshly ground pepper; 0.5 teaspoon ground cumin; 0.5 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

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By

Martha Stewart Test Kitchen

Updated on November 15, 2020

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