Acorn Squash Stuffed With Rutabaga & Pecans

The large center of an acron squash makes it perfect for stuffing.

Acorn squash is a small, round winter squash that resembles an acorn in shape. Like other squash varieties, it is easy to bake with and makes for hearty dishes in cold weather. Another vegetable that goes well with acorn squash is rutabaga, a cousin of the turnip high in nutrients and containing a strong flavor. Use these foods to make a delicious and healthy acorn squash stuffed with rutabaga and pecans. Whether you are making it for your family or for a dinner party, your diners are sure to love it. Does this Spark an idea?

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2 acorn squashes
Rutabaga, large
1 tablespoon vegetable oil
1/2 cup pecans
Salt
Pepper
Spices
1/4 cup honey (optional)
Baking sheet
Large pot
Knife

Instructions

- 1
  
  Trim the bottom off the acorn squashes and hollow out the insides. Rub the cut side of the squash with a small amount of vegetable oil. Place them cut-side down on the baking sheet and bake at 350 degrees for 35 minutes, or until the squash is tender.
- 2
  
  Peel the rutabaga and cut it into 1-inch cubes. Cook the rutabaga cubes in boiling water until they are soft and tender, roughly 10 minutes.
- 3
  
  Chop the pecans. Drizzle a small amount of vegetable oil on top and roast them in a toaster oven or regular oven for a few minutes.
- 4
  
  Mash the rutabaga and add the roasted pecans to the mix. Add salt and pepper and other spices to flavor it. Add honey to taste.
- 5
  
  Spoon the rutabaga and pecan mixture into the hollowed acorn squash. Put the stuffed squash on the baking sheet and cook for 15 minutes at 400 degrees.