Nice with cranberry relish or Pickled beet Salad.


  • 2 decent- size acorn or butternut squash
  • 1/2 cup chopped onion
  • 1 large clove garlic, crushed
  • 1/2 tsp. rubbed sage
  • 1/2 tsp.thyme
  • 3-4 Tbs. butter
  • 1 cup coarsely crumbled whole wheat bread
  • 1/4 cup chopped walnuts
  • 1/4 cup sunflower seeds
  • 1 stalk celery, chopped
  • juice from 1/2 lemon
  • 1/4 cup raisins(optional)
  • 1/2 cup grated Cheddar cheese


Split the acorn or butternut squash lengthwise down the middle. Remove the seeds and bake face-down on an oiled tray for 30 minutes at 350*F. or, until tender enough to eat.
Prepare filling:
Saute onions, garlic, celery, nuts and seeds (lightly salted) in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.) Add remaining ingredients, except cheese. Cook, stirring over low heat 5-8 minutes- until everything is acquainted. Remove from the heat and mix in the cheese. Pack stuffing into squash cavities. Bake, covered, at 350*F. 25 minutes.

4 servings

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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth
Comprehensively Stuffed Squash