October 28, 2014
1 medium to large acorn squash (I used a carnival acorn squash)
10 oz. diced boneless skinless chicken thighs (You can cook these ahead of time.)
1 shallot minced
1/4 cup dried cranberries (Look for the juice sweetened variety or organic)
2 Tbs chopped chives
2 Tbs fresh chopped sage
Salt, pepper, cinnamon, and nutmeg to taste.
Preheat your oven to 425-degrees.
With a very sharp knife, slice the squash in half length wise. You should have two heart shaped halves.
Scoop out the seeds and place flesh side down in a baking dish with about an inch of water in the bottom.
Bake until fork tender. Cooking time will vary depending on the size of the squash. Check them at about 30-40 minutes. Remove and allow to cool for about an hour.
Once the squash are cool enough to handle carefully remove the flesh with a spoon. Make sure you keep the skin intact.
In a large bowl mash the flesh and combine with the remaining ingredients.
Divide the mixture into the two squash halves and bake for 40 minutes at 375-degrees
Adding chopped walnuts to this lends a nice texture. If you need smaller portions simply place the stuffing into individual ramekins and reduce the baking time accordingly.
I use a 1/2 tsp of cinnamon and a 1/2 tsp of nutmeg when I make this.