Thanksgiving isn’t Thanksgiving without stuffing. The best part of this dish is the variety we’ve been seeing at different Thanksgiving tables over the years. From cornbread to sourdough, and traditional fixings to trendy twists, we’ve tasted a wide-range of flavors and combinations. The only thing we’ve seen in common about this delicious side is the fact that someone always makes way too much of it! That’s why we suggest delectably disposing of your leftovers with this recipe. The crust top is reminiscent of a pot pie, and the acorn squash is an easy way to readdress your dressing!
Acorn Squash Filled With Stuffing
4 acorn squash
2 cups of leftover stuffing
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup of cold butter
2 to 3 teapsoons of cold water
1. Preheat over to 400º F. Cut acorn squash in half. Scoop out seeds and rinse. Place cut side down on a baking sheet with 1/4 in of water. Cook for 50-55 minutes.
2. In a medium bowl, mix flour and salt together. Incorporate butter with a pastry blender until pea-size lumps form. Add cold water until it turns into a cohesive mass. Roll out on a lightly floured surface.
3. After the squash is done cooking, take it out and lightly season the inside with salt and pepper. Stuff with the left over stuffing. Cut crust tops from rolled out dough. Cover squash with the crust and cut venting holes in the shape of an X.
4. Bake for an additional 15-20 minutes, or until tops are golden brown.