Stuffed Acorn Squash

• FOR THE STUFFING:
• 1 whole Butternut Squash
• 4 cups Dried Bread Cubes
• 1 cup Fresh Cranberries
• 3 Tablespoons Butter
• 2 teaspoons Marjoram
• 2 teaspoons Basil
• 2 teaspoons Sage
• 2 teaspoons Thyme
• 4 cups Vegetable Broth (or Chicken Broth)
• _____
• FOR THE SQUASH:
• 2 whole Acorn Squash
• 4 Tablespoons Brown Sugar
• Pine Nuts, Optional Garnish
• Salt And Pepper, to taste

1. Note: I don't measure out my spices in exact amounts. I just dump the spices in the palm of my hand and do about a palm-full of each - so the above are estimates and you can season to taste.
2. For the stuffing:
3. Peel and remove the seeds from the butternut squash, then cube. Arrange on a baking sheet and roast at 375F for 15-20 minutes or until fork tender.
4. Combine bread cubes, cranberries, and roasted butternut squash together in a baking dish. Microwave the butter til melted, add spices to taste, then pour over bread cubes. Add enough broth to moisten the bread crumbs (I used about 3/4 of a carton, then after baking a bit added the rest of the broth). Stir gently to combine. Cover with aluminum foil and bake at 375F for about 30-45 minutes until the cranberries pop open. Then bake uncovered until the top is golden brown.
5. For the acorn squash:
6. Cut each acorn squash in half and remove the seeds. Place flesh side up on a baking sheet. Lightly salt each half, and sprinkle with some brown sugar. Roast at 375 F until tender, about 20 minutes. At this point, I like to poke holes in the squash and pop it back in to bake about 5 minutes longer so the brown sugar infuses throughout the squash. Allow squash to cool, then add stuffing.
7. Sprinkle with pine nuts and serve.

butternut squash, bread, fresh cranberries, butter, marjoram, basil, sage, thyme, vegetable broth, brown sugar, salt

Taken from tastykitchen.com/recipes/sidedishes/stuffed-acorn-squash-2/ (may not work)