Thanksgiving Stuffed Winter Squash

I love thanksgiving leftovers as is for a couple of meals but anything past that starts feeling a bit monotonous. The thing is, we always have TONS of leftovers so I am always looking for new ways to re-purpose them to make the meal at least a little different than the night before. These stuffed squash are a great way to use leftover stuffing and get rid of your fall décor at the same time freeing your fridge and mantle up to decorate and cook for the next set of holidays that are right around the corner.

I often decorate with winter squash throughout the fall because they are both beautiful and tasty. I like to rotate them every 2-3 weeks to keep them fresh but if you don’t plan to eat them you can often keep these squash on display throughout the entire fall entertaining season.  

For this recipe I will use 3 large acorn squash, one white, one orange and one green (I like to clump multi colored squash together in groups to achieve a slightly uniform look) and my favorite sausage stuffing leftovers from Thanksgiving (recipe to come.) These also make a great vegetarian Thanksgiving entree if you fill them with a vegetarian stuffing.

2-3 Acorn squash

2-3 TBS butter

S&P
Leftover Stuffing

Cut each squash in half and remove seeds from the center. Sprinkle with S&P and then add a ½ tbs pat of butter to the center of each squash. Roast on a baking sheet at 400 for 30 min. Remove from the oven, scoop the flesh out of the skins being careful not to pierce the skins. Mix the flesh stuffing together and refill each skin. Cover with foil and return to the oven for 30 more minutes. Serve immediately or reheat when ready to eat.