Chevre Stuffed Acorn Squash
Author: 
Recipe type: Worknight Dinners, Cooking for One or Two
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 1 small acorn squash
  • 1 large pear, cubed
  • 4 Tablespoons walnuts (also about 2 oz)
  • 1 tablespoon canola oil
  • ¼ cup (about 1 oz) chevre goat cheese
  • ½ cup dried cranberries
Instructions
  1. Preheat oven to 375 degrees F. Roast seeded and halved squash cut side down 30-40 minutes. TIP: Squash is usually too hard to slice with a regular chef's knife. I like to nuke for up to five minutes, rotating every 60 seconds. Be sure to punch holes in the skin with a fork before placing in microwave.
  2. While squash is cooking, combine diced pear and walnuts in a shallow baking dish. Toss with canola oil. Place in oven with squash and let cook 20 minutes, or until pear is opaque and walnuts begin to brown.
  3. Combine pear and walnuts with goat cheese and dried cranberries in a small bowl. Add salt and pepper to taste, if desired.
  4. Stuff each squash with filling and serve. If you're saving half of this to eat for lunch or dinner the next day, refrigerate the squash and filling individually. Reheat separately and combine just before serving, for best results.
Recipe by In Good Taste at http://ingoodtaste.kitchen/stuffed-acorn-squash/