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Stuffed Squash with Bacon, Dates and Sage
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Stuffed Squash with Bacon, Dates and Sage

1 Hr(s) 40 Min(s)
20 Min(s) Prep
1 Hr(s) 20 Min(s) Cook
Have some fun with your holiday menu and try this whimsical side from Eva Kosmas Flores of Adventures In Cooking.
What You Need
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8 servings
Original recipe yields 8 servings
8 acorn squash
2 tablespoons extra virgin olive oil
1 pound bacon
1 medium sweet onion, diced
2 garlic cloves, minced
1-1/2 medium grain rice
3 cups chicken stock
1 cup pitted dates
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 cup minced fresh sage
1 cup water
Reynolds Wrap® Aluminum Foil
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Let's Make It
1
Preheat the oven to 425 degrees F. Line a large casserole pan with Reynolds Wrap® Aluminum Foil. Set aside.
2
Cut squashes in half. Use a spoon to scrape the seed pulp out of the squashes. If necessary, cut 1/4 inch off the bottom of the squash halves to help them stand upright without falling over. Place the squash cut side up on the foil and set aside.
3
Heat the olive oil in a large frying pan over medium heat. Add the bacon and sauté until just cooked through on both sides, working in batches if necessary. Remove from the pan, allow to cool slightly and then dice.
4
Sauté the onion and garlic in the rendered fat until softened and transparent, about 8 minutes. Add the rice, chicken stock, dates, cinnamon, salt, pepper, allspice, nutmeg and diced bacon. Stir to combine. Allow the mixture to simmer for 10 minutes, uncovered, stirring every few minutes.
5
Add the sage and remove from heat. Gently spoon the stuffing into the squash. Spoon any leftover stuffing around the squash in the pan, then pour the water into the pan. Place the pan in the oven and roast until the squash flesh is tender and the rice is cooked through, about 45 minutes to 1 hour. Cool for 15 minutes before serving.
6
Seasonal Substitute: For a seasonal treat, use sugar pumpkins instead of squash. Just cut the caps off of the pumpkins, scrape out and discard the seed pulp. Then cut a 1/2-inch off the bottom to help them stand upright.
Kitchen Tips
Tip 1
Reynolds Kitchens Tip
Line your pans with Reynolds Wrap® Aluminum Foil for no-stick cooking every time!
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* 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.
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