{"id":1583,"date":"2008-11-16T17:50:08","date_gmt":"2008-11-16T21:50:08","guid":{"rendered":"http:\/\/foodembrace.com\/?p=1583"},"modified":"2008-11-16T17:50:08","modified_gmt":"2008-11-16T21:50:08","slug":"cranberry-and-pecan-stuffed-acorn-squash","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2008\/11\/cranberry-and-pecan-stuffed-acorn-squash\/","title":{"rendered":"Cranberry and Pecan Stuffed Acorn Squash"},"content":{"rendered":"
\"Roasted<\/a>

Roasted Acorn Squash<\/p><\/div>\n

I’ve been experimenting with winter squashes lately. These are a new item at OHC HQ and one that we are thoroughly enjoying. I didn’t grow up eating winter squash aside from pumpkin, and that was only in pie. Perhaps a cookie, but that’s as far as it went. All the other varieties of squash never crossed the threshold and I’m pretty sure it was the same way over at young Scott’s house as well.<\/p>\n

During my experimentations, both of us have decided that we love the winter squashes and currently we have not met a squash we didn’t like. A familiar squash this time of year is the little acorn squash. Perfect as a meal on its own or playing costar as a side dish. And one thing that seems pretty typical is a stuffed acorn squash. Meat of some sort seems to be a common ingredient, sausage taking a top spot.<\/p>\n

When I created this dish, it was a veggie day for us so there’s no meat contained in this stuffing. I was looking for something a little sweet and a little savory. Filling, yet light, so as not to weigh you down after eating.<\/p>\n

Andrea’s Cranberry and Pecan Stuffed Acorn Squash<\/strong><\/p>\n