Acorn Squash with Fig and Olive Stuffing

Posted 5 May 2016


1/2 diced yellow onion

2 stalks celery 

1/4th cup dried cranberries

4 oz Tapanui Tapenade

2 cups cubed bread stuffing

1 T olive oil

2-3 T butter

1/2-1 cup broth 

1 medium size acorn squash


To Do:

Half Acorn Squash and clean out seeds

Brush with olive oil and place on a foil lined baking tray

Bake at 350F until cooked through but still firm

While squash is cooking in a large pot heat olive oil and sautee onions and celery

Add bread cubes, tapenade, cranberries, some broth and butter 

Mix throughly

When squash is done stuff with bread stuffing

Place stuffed squash back in oven and bake another 15-20 mintues 

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