Name: Veal Stuffed Acorn Squash
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 3 small acorn squash, about 1-1/4 lbs. each; 2 Tbsp. olive oil; 2 ribs celery (3 oz.), diced; 1 onion (5 oz.), diced; 1 lb. ground veal; 4 oz. mushrooms, trimmed and sliced; 1-1/4 tsp. poultry seasoning; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper; 4 cups packed chopped kale (about 4 oz.); 4 slices cinnamon raisin bread, cut into 1/2-inch cubes and toasted; 1/2 cup dried cranberries (optional); 1/2 cup reduced-sodium chicken broth

Veal Stuffed Acorn Squash is not only an easy veal recipe, but a bold explosion of flavors: nutrient-dense kale, sweet cranberries, toasted cinnamon raisin bread, and protein-packed ground veal - all packed neatly into an acorn squash bowl.

Most stuffed squash dishes are either super sweet with butter and cinnamon or savory and topped with cheese. This dish is a great twist to that with a touch of both savory and sweetness.

Cutting a squash in half before it softens can be hard. To help with that try microwaving the squash for about 3 minutes and then let it cool enough for you to handle, and slice. The softened skin makes the squash easier to cut.

This is a great recipe for fall when the acorn squash is just in season and fresh. While you're at it, try our Stuffed Eggplant with Veal and Spinach!

Prep Time:
30 minutes

Cook Time:
45 minutes

Total Time:
1 hour 15 minutes

Serves:
6

Ingredients

3 small acorn squash, about 1-1/4 lbs. each
2 Tbsp. olive oil
2 ribs celery (3 oz.), diced
1 onion (5 oz.), diced
1 lb. ground veal
4 oz. mushrooms, trimmed and sliced
1-1/4 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. freshly ground pepper
4 cups packed chopped kale (about 4 oz.)
4 slices cinnamon raisin bread, cut into 1/2-inch cubes and toasted
1/2 cup dried cranberries (optional)
1/2 cup reduced-sodium chicken broth

Instructions

Preheat oven to 375° F. Cut each squash lengthwise in half through the stem end; scoop out seeds and strings. Cut a thin slice off bottom of each squash half so that it will sit firmly. Place squash halves, cut-side down on foil-lined, greased baking sheet. Bake 25 to 30 minutes or until squash is tender but not mushy; keep warm.
Meanwhile, prepare squash filling: In large skillet over medium heat, in hot olive oil, cook celery and onion 5 minutes. Increase heat to medium; add veal and cook 2 – 3 minutes, stirring to break up meat. Add mushrooms, poultry seasoning, salt and pepper and continue to cook until veal is no longer pink and mushrooms are tender, stirring frequently.
Add kale; cook 3 to 4 minutes or until kale wilts and is tender, stirring frequently. Remove mixture to bowl; stir in bread, cranberries and broth.
Spoon hot veal mixture into center of each roasted squash half, reheating stuffed squashes if necessary.