Makes 6 Servings

Ingredients

• 2 small acorn squash
• 2 Tbsp butter
• 1 small yellow onion, minced
• 1 clove garlic, minced
• ½ cup minced celery
• 1 cup vegetable or chicken stock
• 1 Tbsp dried summer savory
• 4 slices of crusty bread in ½ inch cubes
• ½ cup of dried cranberries
• Salt and pepper
• A little melted butter for brushing (about 2 Tbsp)

Directions

• Cut the squash in half and scoop out the seeds, then lay the squash cut side up on a baking sheet. Preheat your oven to 375F.
• Heat a small saucepan over medium heat, then add the butter, onion, garlic and celery. Saute for about 5 minutes, stirring often, then remove from heat. Stir in the remaining ingredients, then stir well to combine and season to taste with salt and pepper. Divide the filling between the 4 hollowed out squash halves (pack it loosely).
• Melt a little more butter in the same pan, then use a pastry brush to brush melted butter over the squash and stuffing.
• Bake the squash for 35-50 minutes, until they are soft when pierced with a knife and the filling is a dark golden brown on top.