Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, thanksgiving leftover baked acorn squash. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Thanksgiving Leftover Baked Acorn Squash is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Thanksgiving Leftover Baked Acorn Squash is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook thanksgiving leftover baked acorn squash using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Thanksgiving Leftover Baked Acorn Squash:
- Make ready 2-4 whole acorn squash
- Get 1 stick Butter
- Make ready Pinch Fresh Herbs
- Prepare 2-4 cups Brown sugar
- Make ready Dash Honey
- Take 1 box/bag Brown rice and/or Quinoa (or leftover if available)
- Make ready 1 tablespoon Olive oil
- Make ready 1 Sweet Orange pepper
- Prepare 1 Sweet Yellow pepper
- Get 1 yellow onion
- Make ready Leftover turkey
- Make ready Leftover corn
- Prepare Leftover stuffing
- Prepare Leftover cranberry sauce
- Get Leftover Marshmallows
- Make ready Baked Squash Seeds
Instructions to make Thanksgiving Leftover Baked Acorn Squash:
- Preheat Oven to 375°. Wash and cut acorn squash into halves. Scoop out all the seeds and set aside. Place squash onto a baking sheet or dish. Cut stick of butter, placing 2-3 pats into each squash half according to size. Add a pinch of leftover herbs from making your Thanksgiving Turkey, I had some thyme leftover, but use what you have and/or prefer. *(If you already have leftover cooked acorn squash halves then skip this step and cut the time in half!)
- Next, place 1/2 cup brown sugar into each squash half on top of the butter and herbs. Drizzle honey across each squash along the edges and inside middles. Place in the oven for 30-35 to soften up while you prepare the filling. *(If you already have leftover cooked acorn squash halves then skip this step!)
- Slice yellow and orange peppers and sweet onion. Saute veggies in oil, then make the rice and/or quinoa according to instructions. *(We didnt have rice or quinoa leftover from our feast so I used a one skillet meal starter with quinoa and brown rice. If you have leftover rice or quinoa to use then skip this step!)
- When skillet mix is finished, add leftover turkey (shredded or diced) to the mix. Add leftover corn also and mix well. Cover and set aside.
- Remove acorn squash from heat and allow to cool slightly, while you make the baked seeds.
- Leave oven at 375°. Remove all seeds from squash insides and place into a bowl. Wash and rinse well. Spray baking sheet with cooking spray and lay seeds out into a flat layer. Spray a layer of cooking spray across the tops of seeds. Immediately after spraying, dust tops with cinnamon and sugar. Bake for 15-20 mins until toasty. Then remove and let cool. *(If you already have some baked seeds use what you have and skip this step!)
- Now, using a spoon place leftover stuffing and quinoa/rice mix with leftover turkey and corn into the baked acorn squash halves.
- Finally, Preheat the oven to 400°. Place a scoop of leftover cranberry sauce onto each mixture filled acorn squash half. Top with leftover marshmallows (if you use these from your sweet potato recipes) and drizzle honey across tops. Place into Oven.
- Bake stuffed acorn squash for 25-35 mins until marshmallow is melted and insides are warm. Remove from heat. Top with baked seeds. Serve & Enjoy!
So that is going to wrap this up for this special food thanksgiving leftover baked acorn squash recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
