A Vegetarian Favorite

A Vegetarian Favorite

Acorn Squash with Fig and Olive Stuffing


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


  • Half Acorn Squash and clean out seeds

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

  • Bake at 350 F until cooked through but still firm

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

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

  • Mix thoroughly

  • When squash is done stuff with bread stuffing

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