Squash Rings with Cranberry StuffingNov 21 2011 by
If you are like me you probably decorate your Thanksgiving table with a few pumpkins, squash or gourds. Maybe you just bought a few extra squash to be sure you had enough. Either way you win because this recipe is a fun and flavorful way to take that squash and a few other leftovers and combine them into a whole new creation that is fast and easy (something you will appreciate after all that shopping).
- 1 acorn, carnival or delicata squash, skin on and sliced into 4 rings about 3/4 inch thick
- 1 tbsp olive oil
- sea salt and black pepper to taste
- 2 cups leftover stuffing
- 1/4 cup leftover Cranberry Relish
- 2 tbsp pecans, toasted
- Preheat oven to 350 degrees.
- Place the squash rings on a baking sheet. Drizzle the olive oil over the top of the squash and flip over to coat the other side with oil as well. Season with salt and pepper to taste.
- Bake 20-25 minutes or until fork tender. Remove from the oven.
- In a small bowl mix the stuffing and the cranberry relish. Evenly spoon the stuffing into the squash rings.
- Place back in the oven until the stuffing is warmed, about 5 minutes.
- Garnish with the toasted pecans.
Makes 4 servings.
Serving size 1 squash ring.
Nutrition information will vary depending on the stuffing and cranberry relish used.
This dish is best served right away. Please adjust the ingredient amounts for the serving size you need.