Need an idea to revamp your Thanksgiving leftovers? Have no fear! This Thanksgiving stuffed acorn squash will come to the rescue.
I hope you all had a great Thanksgiving! Mine was awesome. I think my mum had the best time because I did most of the cooking this year! But 13 or so mains and sides later and I’m in serious trouble for “making too much food”, whatever that means. I made so much food my mum banned me from making biscuits!
But enough about Thanksgiving day! It’s now a few days after Thanksgiving, and leftovers have to get eaten STAT. I am not throwing away anything unnecessarily because I hate food waste with a vehement passion. If I can use it, I’m going to do something with it. This includes that turkey carcass. It will make a lovely turkey stock…
Anyway. Which leads me to today’s recipe: Thanksgiving stuffed acorn squash!
we’re putting turkey and it’s fixins into an acorn squash and let me tell you… it was very tasty. There were so many fall flavors meshed into one edible little bowl. It was the perfect viking funeral for fall and all of its wonderful colors and flavors, allowing these things I love to float off into the sunset. And no, I didn’t set fire to the oven this time! But I did toast the brie and it made all the difference.
And speaking of brie, that was the only thing I had to buy! I had an acorn squash from before and the rest were leftovers. If you served brie as an appetizer at Thanksgiving and your guests are nuts enough to leave cheese like that on the table, you might have everything already in your house.
You might also need to reconsider your friends. I mean, if we put out brie at my house, it would probably already be gone. But, y’know. To each their own. 😉
If you tried this, what did you think? Are you going to miss fall or are you ready for the holiday season? Let me know in the comments below!
Cheers!
Gem
Preheat oven to 350⁰F. Prepare your acorn squash. Rinse and cut acorn squash in half. Remove seeds. Score the inside of your squash with a fork and season with salt and pepper. add small amount of water to a greased pan and inside of the squash. Place squash in the pan and roast for 20-25 minutes or until squash is just before fork tender. Take acorn squash out of the oven. Carefully place down turkey at the bottom of each half of the squash. Spread layer of gravy, then place down stuffing. cap the squash with Cranberry sauce. Place back in oven covered, for 20-25 minutes or until the filling is hot (about 160 degrees) or until the acorn squash is fork tender. Take squash out of the oven. Place the brie on top to cover filling. Broil until brie is browned and bubbly. Don't leave the broiler unattended! let cool slightly then serve.Thanksgiving Stuffed Acorn Squash
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