All Recipes

Stuffed Acorn Squash

1 Hr, 10 Mins
Potato Bread
Made With
Potato Bread


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

Serves: 4-6


Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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: