Serves 6
Ingredients
3 acorn squashes, halved and seeds removed
Olive oil
1 medium onion, chopped fine
2 cloves garlic, chopped fine
1/2 cup dried cranberries
1/2 cup pecans, chopped
1/4 cup fresh parsley, chopped fine
1/4 cup fresh thyme, chopped fine
3 cups bulgar, cooked
1/2 cup vegetable stock, more as needed
Salt and pepper, to taste
Directions
Preheat the oven to 400°.
Place the squash cut-side up in a small baking dish. Drizzle a little olive oil on the cut squash and season with salt and pepper. Roast for approx 15 minutes. In a medium saute pan with a few spoonfuls of olive oil, saute onion, and garlic until onion is softened. Add cranberries, pecans and herbs and season weith salt and pepper. Add the bulgar and mix well. Add stock, as required, to prevent mixture from sticking/burning and making sure it is moist. Season to taste with salt and pepper. Remove squash from oven. Fill cavity with stuffing. Return to oven and roast for 30 minutes, or until squash is tender and the top browns. Serve with Cranberry Port Sauce.
Cranberry Port Sauce
Makes 11/2 cups
Ingredients
1 cup fresh cranberries
1/2 cup port
3/4 cup water
1/4 cup brown sugar
1 tablespoon orange zest
1/4 cup orange juice
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon allspice
2 teaspoons black pepper, fresly cracked
Directions
Combine all ingredients in a large sauce pan and cook in a medium low heat. Allow the mixture to come to a boil, stirring occasionally. The cranberries will begin to pop and allow all the cranberries to pop, cooking (continuing to stir) for about 15 minutes or until the sauce is smooth with some thickness due to the berries. For a thinner sauce, add a bit more water.