This fridge & freezer find was a complete surprise! Like the kind where you throw all the ingredients together & cross your fingers it turns out edible, but it turns out AMAZING!*As an Amazon Associate I earn from qualifying purchases.
Course: Dessert, Side Dish
For the Squash and Stuffing
1Acorn squashCooked & cut in half or 3-4 wedges
⅓cupIdaho potatoCooked, mashed up. (optional)
¼cupPecansCoarsely chop your pecans. Lightly toast them if you have time
Hollow out the cooked acorn squash wedges, keeping enough squash integrity to hold up to stuffing & baking. Scoop the squash into a medium bowl.
Mash about a 1/3 cup of cooked potato (skin removed) and add it to the bowl of squash. (Optional)
Add a sprinkle of salt & pepper to the squash & potato mixture and mash it up until smooth. Warm it in the microwave for about a minute so it's warmed through and stir in 1 1/2 tablespoons of butter.
Add 1/4 cup chopped pecans to the squash mixture.
Coarsely chop the dried cherries and add them all to the squash mixture. Taste and add a small pinch of salt if necessary.
Prepare the Topping
In a small bowl, combine the brown sugar, cinnamon, crushed crackers, remaining pecans, and 1 tablespoon butter. Microwave for about thirty seconds or until the butter melts. Taste, and if needed add a sprinkle of salt.
Stuff the Squash
Divide the squash stuffing mixture between the acorn squash wedges.
Using half of the remaining butter, dot the tops of the stuffed squash.
Add the Topping
Top the stuffed squash wedges with the pecan topping.
Drizzle the olive oil over the topping.
Using the remaining butter, dot the top of the squash filling.
Use an 8x8" pan, or cast iron pan large enough to hold the squash wedges side by side. Add a couple tablespoons of water to keep the pan from burning.
Bake, broil or grill over indirect heat for about 10-15 minutes, or until the top is browned and crunchy. Be very careful when serving. It will stay hot a long time!
If you have a second acorn squash, you can cook and scoop out the insides and use add it as extra filling! I added potato to help fill the inside to discourage myself from filling it with a ton of butter, sugar, buttery crackers and pecans.
If your squash is raw, carefully cut them in half from stem to end, then in half again. Clean out the seeds and innards and sprinkle with salt and pepper. Microwave with a little water, face down for about five-seven minutes, or until soft.)
Pine Nuts or walnuts would be good also! Toasted nuts would be wonderful if you have the time!
Dried cranberries are usually served with squash, but I had Mariani cherries!
TIP: Make a small ring of foil and place it under the acorn squash wedges like pedestals, to hold the halves upright if needed.