Last Nights Dinner

Happy Thanksgiving!!! (To Canada that is…) Since I was missing Thanksgiving in Ontario yesterday with my sister and other family I decided to make something that resembled thanksgiving to me. Kev and me both hate thanksgiving food. Well let me repharse that we both hate turkey, me because I don’t eat meat and Kev just doesn’t like it. I do like fall sides and that is why I decided to take a side and make it more of a meal for our thanksgiving dinner last night…

Acorn Squash stuffed with Cranberry and Pecan Multi grain Stuffing.

Didn’t Kev out do him self with this picture? I am a lucky girl to be married to someone so talented!!

I will say it does take a while to make it all but it is totally worth it. Mmmmmmmmmm!!!! I love this dish so much!!! I eyeball everything as I go along. So please adjust measurements as you are making. I am kinda guessing how much I used. Here are the directions:

Ingredients:
2 Acorn Squash
1/2 cup Cranberries (Craisins)
1/2 cup Currants
1 cup Celery- diced
1 cup Carrots-diced
1 cup Red Onion- diced
2 cloves garlic
1/2 cup Chopped Pecans
Fresh Bakery Loaf of Bread (I used a CranberryPecan Mutligrain Bread)
2 Tbsp Fresh Chopped Parsley
1 Cup Veggie Broth
3 Cups Boiling water
Sage
Cinnamon
Nutmeg
3/4 tsp Salt
1/4 tsp Pepper

Directions:
1. Preheat oven to 400. Cut loaf into cubes and place on a nonstick baking sheet. Place in oven for 30 mins. Turning over twice. Cook until golden brown.
2. Cut tops off Squash and scoop out insides. I cut the little nub off the bottom of them too so they will stand up. Sprinkle insides with cinnamon and nutmeg. In a shallow Pyrex dish place acorn squash face down. Spray outside skin with cooking spray. Pour about 2 cups of boiling water over top and cover with tin foil. After Bread has cooked reduce heat of oven to 350 and place squash in oven for 35 mins or more according to how they are cooking. I cook them till the are almost ready to eat.
3. In a small bowl add both cranberries and currants, pour boiling water to cover berries. Let sit at least 10 mins.
4. While squash are cooking sautee onion and garlic in a large frying pan. 3 mins. Then add carrots, celery, sage, cinnamon, salt and pepper. Blend together well.
5. Add Bread cubes, Berry mixture (drain water first), pecans, and 1 cup of veggie broth to pan. Mix all together.
6. Pull squash out of oven drain water. Dry Dish. Turn squash right side up. Stuff each of them with stuffing mixture. Fill the rest of the dish with the remaining stuffing mixture.
7. Place in oven and cook for another 15-20 mins till tops are golden and squash is cooked and soft to eat.
8. Remove from oven and serve. You can spoon some extra stuffing on side of plate. Top with some freshly chopped Parsley.