This Delicious Wintery Side Looks Fancy but Doesn’t Take Much Work

Serves 4 as a side dish


  • 1 Acorn Squash
  • 1 Cup Stale Bread, cut or torn into chunks
  • 4 tbsp Olive Oil
  • ¼ cup chopped Onion
  • 2 cloves Garlic, peeled and minced or crushed
  • 1 Fennel Bulb, washed and chopped
  • ½ tbsp Fennel Fronds
  • 1 tbsp Rosemary, finely chopped
  • Salt and Pepper, to taste



  1. Heat your oven to 375 degrees. Wash the squash to remove and dirt from the outside, then place on a baking sheet. Bake in the oven for 40-50 minutes.
  2. While the squash bakes, toss the bread with 1 tbsp of olive oil and some salt and pepper. Place on a second baking sheet, then add to the oven for 15 minutes, until toasted.
  3. In a large frying pan, heat the rest of the olive oil on medium. Add the onion, garlic and fennel bulb, and sauté for 10-12 minutes, until softened and browned. Removed to a large bowl and mix with the toasted bread, fennel fronds, rosemary, and salt and pepper.
  4. Remove the squash from the oven and allow to cool for 10 minutes. When it’s cool enough to handle, cut it in half, and scoop out and discard the seeds. Stuff and top the two squash halves with the stuffing, then return it to the baking sheet and back into the oven.
  5. Switch the oven to broil on low, and cook for another 5-7 minutes, until the stuffing is browned and crispy. Keep a close eye so it doesn’t burn.
  6. Remove from the oven, slice the squash into quarters, and serve. Top with a little extra olive oil and salt and pepper, if desired. Enjoy!
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