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
Units
Scale
- 2 winter squash, halved
- 4 tbsp (60 ml) butter
- 1 box of stuffing mix
- 1/3 cup (80 ml) 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 tbsp 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