Method
This recipe will work with acorn, buttercup, or any other smaller winter squash.
- 1
1. Slice your squash in half lengthwise and scrape out the seeds.
- 2
2. Sauté the onion in a little butter in a large frying pan. When the onion is translucent, add the bread crumbs, thyme, parsley, salt, pepper and lemon juice.
- 3
3. Add the almonds and cream. The mixture should be slightly moist.
- 4
4. Salt and pepper the inside of the squash halves and dot with butter. Heap the stuffing into the squash and put them in a pan. Add 1/2-inch of water to the pan, cover with foil and bake it until the squash are done – about 45 minutes at 350°.
From the farm's kitchen
View the original recipe