Sometimes I get so caught up in all the great fresh food that comes in the summer, that I forget how comforting fall food can be. From cinnamon sweet potatoes to juicy pears to creamy mac and cheese, fall has some pretty fantastic dishes to enjoy.
Since I am using up the final bits of my CSA, I thought I was start my renewed love affair of all things fall with some of the eightball squash that I had left. If you can’t find these, try acorn squash instead. They are pretty prevalent these days. 
Falling in Love All Over Again
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
Description
This vegetarian winter squash dish, filled with herby stuffing, sweet raisins, and topped with creamy goat cheese, is a comforting and flavorful main course perfect for Thanksgiving or any fall day.
Ingredients
- 2 winter squash, halved
- 4 tablespoons butter
- 1 box of stuffing mix
- 1/3 cup baking raisins
- Herbed goat cheese for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Cut each squash in half and remove the seeds. Place the squash halves cut side up on a lined baking sheet.
- Place one tablespoon of butter in each squash half.
- Bake the squash in the preheated oven for one hour, or until the flesh is tender when pierced with a fork.
- While the squash is baking, prepare the stuffing mix according to the package instructions, ensuring no animal broth or bits are used.
- Once the squash is done, remove it from the oven and allow it to cool slightly.
- Fill each squash half with the prepared stuffing and sprinkle with baking raisins.
- Top with herbed goat cheese.
- Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the cheese is slightly melted and golden.
Notes
If you can’t find eightball squash, acorn squash is a good substitute. Ensure the stuffing mix is vegetarian by avoiding any animal broth or bits. This dish can be prepared ahead of time and reheated before serving. For a sweeter touch, consider adding a drizzle of honey over the goat cheese before the final bake.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 350
- Sugar: 12 grams
- Sodium: 600 mg
- Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Protein: 8 grams
- Cholesterol: 30 mg
The sweet raisins, creamy cheese, and herby stuffing were the perfect compliment to the smooth squash. Truly a fantastic dish to make you fall in love with fall food all over again.
Stuff them with your own stuffing and cranberries and you have a really special vegetarian main dish that would be perfect for Thanksgiving! Just be sure not to use any animal broth or bits in your mix. Of course, this marvelous main dish is also fine on any other fall day.
