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Parve
Easy
8 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
I love a recipe that screams fall vibes. Add some other techniques, and a winner is in the making. Stuff me some happiness. There’s something about multi-layering like on like, and this acorn squash stuffed with delicious vegetables is no exception.
4 acorn squashes, cut in half and seeds removed
1/2 cup peeled and sliced sweet potato
Tuscanini Olive Oil, for sautéing
1/2 cup diced zucchini
1/2 cup diced onions
1/2 cup diced red pepper
1/2 cup diced yellow pepper
salt, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a baking sheet with olive oil.
Place acorn squash, cut-side down, on the prepared baking sheet. Bake for 30 minutes.
Meanwhile, sauté the sweet potato for four minutes. Add the zucchini for two minutes, then add the rest of the ingredients and sauté for another 10–14 minutes, until soft but not mushy. Season with salt.
Remove the acorn squash from the oven. Divide the stuffing mixture between the eight halves.
Photography and Styling by Chay Berger
This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!
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