Acorn Squash Stuffed with Croissant, Goat Cheese & Chestnuts

Acorn Squash Stuffed with Croissant, Goat Cheese & Chestnuts
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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Acorn Squash Stuffed with Croissant, Goat Cheese & Chestnuts calories by ingredient

Number of Servings: 2


    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.