Roasted acorn squash is blended with eggs, half and half, sugar, vanilla, and butter, then baked with a crunchy crumble topping made with brown sugar, butter, and chopped pecans in this Thanksgiving family favorite.
Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts – I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.