Recipe by evelyn/athens
Dad used to make this for us at Thanksgiving. The penultimate holiday treat - I could eat this all the time.
Top Review by Bergy
Evelyn the stuffing is heaven and I can think of a dozen other ways to use it. It is crunchy and the flavor is excellent. I used Sweet & Low Brown sugar substitute - no problem. I too found that it needed 1.5 hours baking but then it all depends on the size of the squash. I cut the recipe back to make 1 squash (2 halves) no problem. You do not say what size of box of Ritz-I did double the crackers to the almonds Thanks Evelyn - loved this recipe
- 4 acorn squash (halved)
- 1 cup melted butter
- 14 ounces crumbled Ritz crackers
- 1 cup chopped blanched almond, toasted until golden
- 1⁄2 teaspoon salt (or so)
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 3⁄4 cup brown sugar
Directions See How It's Made
- Preheat oven to 350°F.
- Remove the seeds from the centre of the squash halves.
- Brush the interior with some of the melted butter and sprinkle very lightly with salt.
- Put the cracker crumbs, almonds, salt, cinnamon, nutmeg and brown sugar and add enough melted butter to bind.
- Stuff squash cavities with this mixture, mounding slightly.
- Place in a large baking pan and pour in enough hot water to come about 1" up sides of squash.
- Bake for about 75 minutes (may need a little longer, depending on the size of your squash). Squash should be tender when pierced.
- Place 1 half per person.
- Eat with a spoon to scoop out yummy flesh and stuffing.