Acorn Squash Stuffed with Croissant, Goat Cheese & Chestnuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Croissant, 1 large (2.5 oz), cut into 1/4" pieces, lightly baked and cooled Acorn Squash, small or medium (1.5 lbs), cut in half and seeded Maple Syrup, 2 tsp, divided between squash halves Unsalted Butter, 1/2 Tbsp, divided between squash halves Egg, fresh, 1 extra large Milk Goat Low Fat, 1/4 cup Black Pepper, freshly ground Cranberries, fresh or frozen, 1/4 cup, whole Goat Cheese, 1 oz, crumbled Chestnuts, 5 pieces (1.5oz = 40 grams), coarsely cut Apple, fresh, 1/4 medium, cut into small cubes Sage, fresh, 1 tsp, finely chopped Thyme, fresh, 1 tsp, finely chopped
Serving Size: Makes 2 servings.
1. Heat the oven 350F. Cut croissant into 1/4" cubes, spread over baking sheet and toast slightly till dry, for 10 minutes. Cool completely.
2. Heat up the oven to 400F.
3. Cut acorn squash into half, take seeds out. Brush all the flesh with maple syrup. Put butter inside.
4. In a large bowl beat up egg, milk and pepper together.
5. Crumble goat cheese, cut apples and chestnuts, chop fresh herbs. Add them, toasted croissant pieces and cranberries to the egg mixture. Mix very well.
6. Divide the stuffing into two. Stuff each squash half, pressing the mixture tight, if necessary.
7. Arrange the stuffed halves in baking dish, cover loosely with aluminum foil sprayed with non-stick spray. Bake for 50 minutes at 400F. Then take the foil out, turn the oven off and leave the dish in hot oven for 10-15 more minutes or till ready to serve.
1. Heat the oven 350F. Cut croissant into 1/4" cubes, spread over baking sheet and toast slightly till dry, for 10 minutes. Cool completely.
2. Heat up the oven to 400F.
3. Cut acorn squash into half, take seeds out. Brush all the flesh with maple syrup. Put butter inside.
4. In a large bowl beat up egg, milk and pepper together.
5. Crumble goat cheese, cut apples and chestnuts, chop fresh herbs. Add them, toasted croissant pieces and cranberries to the egg mixture. Mix very well.
6. Divide the stuffing into two. Stuff each squash half, pressing the mixture tight, if necessary.
7. Arrange the stuffed halves in baking dish, cover loosely with aluminum foil sprayed with non-stick spray. Bake for 50 minutes at 400F. Then take the foil out, turn the oven off and leave the dish in hot oven for 10-15 more minutes or till ready to serve.
Nutritional Info Amount Per Serving
- Calories: 548.8
- Total Fat: 21.4 g
- Cholesterol: 200.0 mg
- Sodium: 443.7 mg
- Total Carbs: 77.1 g
- Dietary Fiber: 14.6 g
- Protein: 15.5 g
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