Walnut Stuffed Acorn Squash Recipe


Difficulty LevelMediumHealth IndexAverage
Main Ingredient


 Unsalted butter2 Ounce (1/4 Cup, 60 Gram)
 Finely chopped onion2 1⁄2 Ounce (1/2 Cup, 75 Gram)
 Finely chopped celery2 1⁄2 Ounce (1/2 Cup, 75 Gram)
 Fresh white bread crumbs4 Ounce (125 Gram, 2 Cups)
 Dried sage1 Teaspoon
 Salt1⁄2 Teaspoon (Plus Salt To Taste)
 Salt To Taste
 Freshly ground pepper1⁄4 Teaspoon (Plus Pepper To Taste)
 Pepper To Taste
 Chopped prunes3 Ounce (1/2 Cup, 90 Gram)
 Chopped walnuts1 Ounce (1/4 Cup, 30 Gram)
 Water3 Tablespoon
 Acorn squashes2

Nutrition Facts

Serving size: Complete recipe

Calories 1772 Calories from Fat 630

% Daily Value*

Total Fat 71 g109.9%

Saturated Fat 32.3 g161.3%

Trans Fat 0 g

Cholesterol 121.9 mg

Sodium 2251.2 mg93.8%

Total Carbohydrates 284 g94.7%

Dietary Fiber 39 g155.9%

Sugars 41.8 g

Protein 30 g59.9%

Vitamin A 164.1% Vitamin C 291.4%

Calcium 87% Iron 103.4%

*Based on a 2000 Calorie diet


Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
In a frying pan over medium heat, melt the butter.
When hot, add the onion and celery and cook, stirring frequently, until softened and wilted slightly, about 5 minutes.
Scrape into a large bowl and add the bread crumbs, sage, 1/2 teaspoon salt, 1/4 teaspoon pepper, prunes and walnuts.
Sprinkle the water over the top.
Stir and toss with a fork to distribute the ingredients evenly.
Set aside.
Cut out four 6-inch (15-cm) squares of aluminum foil; set aside.
Using a large, sharp knife, cut each squash in half through the stem end.
Using a spoon, scrape out the seeds and any fibers and discard.
Season the cut sides generously with salt and pepper.
Divide the bread crumb mixture evenly among the squash cavities, pressing it down lightly.
To prevent the stuffing from drying out, cover each squash with a square of foil, folding it down over the sides.
Place the stuffed squashes, foil side up, on the center of the rack, cover the grill and open the vents halfway.
Cook for 45 minutes.
Remove the foil and continue cooking in the covered grill until the squash is tender when pierced and the stuffing is lightly browned, about 15 minutes longer.
Transfer to a warmed platter and serve at once.