Serve Stuffed Acorn Squash Rings for a yummy fall side dish. Our Stuffed Acorn Squash Rings recipe is ready in 45 minutes and makes eight servings.
What You Need
Original recipe yields 8 servings
2 small acorn squash (2 lb.)
1/4 cup plus 2 Tbsp. butter or margarine, divided
1 can (8 oz.) crushed pineapple in juice, undrained
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1/2 cup chopped toasted PLANTERS Pecans
1/2 cup raisins
2 green onions, sliced
1/2 tsp. pepper
Add To Shopping List
Let's Make It
Heat oven to 350°F.
Cut squash crosswise into 1-inch-thick slices; arrange in single layer in 15x10x1-inch pan. Melt 2 Tbsp. butter; brush onto squash slices. Cover. Bake 15 min.
Cut remaining 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, nuts, raisins, onions and pepper; stir just until moistened. Spoon evenly over squash slices.
Bake 20 min. or until squash is tender and stuffing mixture is heated through.
Enjoy a serving of this tasty vegetable side dish on a special occasion.
Line baking pan with foil before filling with squash slices.
Substitute dried cranberries for the raisins.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.