5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
Ingredients
6
Slices Martin’s Potato Bread, cubed
2
Tablespoons Unsalted Butter
1/2
Tablespoon Olive Oil, divided
1/2
Cup Onion, diced
1/2
Cup Carrot, diced
1/2
Cup Celery, diced
2
Teaspoons Fresh Sage, chopped
1
Cup Low-Sodium Vegetable Stock
2
Large Eggs
3
Tablespoons Flat-Leaf Parsley, chopped
1/2
Teaspoon Kosher Salt, divided
1/2
Teaspoon Ground Black Pepper
4
Small Acorn Squash
Directions
  1. Preheat oven to 400°.

  2. Place bread cubes onto a rimmed baking sheet. Bake at 400° for about 10 minutes or until golden brown, stirring once. Remove from oven and let cool at least 5 minutes.

  3. Heat butter and olive oil in a medium skillet over medium-high heat. Add onion, carrot, celery and sage to pan; cook 4-5 minutes or until tender, stirring occasionally. Remove from heat. Combine stock and eggs in a medium bowl, stirring with a whisk. Add bread, sautéed vegetables, parsley, salt, and pepper; toss to coat and let stand 5 minutes or until liquid is absorbed.

  4. Cut top quarter off of each squash. With a spoon, scrape out and discard seeds and pith; leaving a ¾-inch edge inside squash. Cut a thin slice from the bottom of each squash so they sit flat and level. Divide bread mixture evenly among squash. Arrange on a baking sheet lined with parchment paper. Bake at 400° for 35 minutes or until tender when pierced with a sharp knife.

    Note: You can also make a batch ahead of time and bake just before serving.


    Recipe adapted from: www.cookinglight.com

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