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Main dishes

Stuffed Acorn Squash Rings

Stuffed Acorn Squash Rings recipe
photo by:kraft
Cornbread stuffing mix flavored with pineapple, raisins and pecans fills the centers of baked acorn squash rings for a memorable side dish.
time
prep:
10 min
total:
45 min
servings
total:
8 servings
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What You Need

2
small  acorn squash
1/4
cup  plus 2 Tbsp. butter or margarine, divided
1
can   (8 oz.) crushed pineapple, undrained
 Hot water
1
pkg.  (6 oz.) STOVE TOP Cornbread Stuffing Mix
1/2
cup  toasted PLANTERS Pecan Pieces
1/2
cup  raisins
1/4
cup  green onion slices
1/2
tsp.  pepper

Make It

PREHEAT oven to 350°F. Cut squash crosswise into 1-inch-thick slices; arrange in single layer in 15x10x1-inch baking pan. Melt 2 Tbsp. of the butter; brush onto squash slices. Cover. Bake 15 minutes.

CUT remaining 1/4 cup butter into small pieces; place in medium bowl. Drain pineapple, reserving pineapple and juice separately. Add enough hot water to reserved pineapple juice to measure 1-1/2 cups. Add to pineapple mixture; stir until butter is melted. Add stuffing mix, pineapple, pecans, raisins, green onion and pepper; stir just until moistened. Spoon evenly over squash slices.

BAKE an additional 20 minutes or until squash is tender and stuffing mixture is heated through.

Kraft Kitchens Tips

Easy Cleanup
Line baking pan with foil before filling with squash slices.
Substitute
Substitute dried cranberries for the raisins.
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