Sage and Pecan Stuffed Acorn Squash

Ingredients

• 2 medium acorn squashes
• 1/2 cup (60g) pecans, chopped
• 1 tablespoon fresh sage, chopped
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup (120ml) vegetable broth
• Salt and pepper to taste

Instructions

1. Preheat the oven to 200°C (400°F).
2. Cut the acorn squashes in half and scoop out the seeds. Brush the insides with 1 tablespoon of olive oil and season with salt and pepper.
3. Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes, or until tender.
4. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
5. Add the chopped pecans and sage to the skillet, and cook for another 2-3 minutes.
6. Pour in the vegetable broth and bring to a simmer. Cook until the liquid is mostly absorbed, about 5 minutes. Season with salt and pepper to taste.
7. Remove the squash from the oven and turn them cut side up. Fill each half with the pecan and sage mixture.
8. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, until the stuffing is heated through and slightly crispy on top.
9. Serve hot and enjoy!

Tip

Side Dish Suggestion

A great side dish to complement this stuffed acorn squash would be a fresh green salad. The crispness and lightness of the salad will balance the rich and savory flavors of the stuffed squash, making it a well-rounded meal.