![]() → If you plan on eating the skin, perhaps roast the acorn squash halves an extra five minutes to make sure the skin is tender. However, it's still not as tender as the acorn squash meat. → Acorn squash skin can be eaten if it is cooked long enough to become tender. Lower the temperature to 350F and place the stuffed acorn squash back into the oven for about 5 minutes, or until everything is heated through. Carefully stuff each half of the acorn squash with the stuffing. Step 4: By this time the acorn squash should be fully cooked in the oven - double check by piercing it with a fork, the fork should go in easily. Taste the stuffing to make sure it is seasoned well enough before you stuff the acorn squash! (Photos 4 below) Step 3: Add the chopped pecans, dried cranberries, and croutons, season with salt and pepper, and saute for another 1-2 minutes to allow everything to mix together. Cover with a lid and allow the kale to cook down for about 5 minutes, stirring to prevent burning, if needed. Step 2: Add the torn kale leaves, chopped apple, and fresh herbs. Step 1: Start by sauteing the chopping onion, garlic, and celery in olive oil for about 5 minutes, or until the onion softens. I love this recipe because you can prep AND cook the stuffing while the squash is roasting, so those steps don't take any extra time! → Chopped rosemary and chopped parsley would make an amazing addition to the fresh herbs mixture in this recipe! Make the stuffing while the squash is roasting If you're omitting any of the ingredients, increase the other ingredients by just a little bit ![]() → This recipe makes just enough stuffing to stuff two acorn squashes (4 halves). → I recommend buying a bag of pre-washed chopped kale to save yourself some time! This is definitely a recipe where you need to tear the kale into small pieces so it cooks down to be able the same size as your chopped apples and croutons (if using)
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