Chef Tell's Stuffed Acorn Squash

It's magically delicious. I needed a little bit more breadcrumbs. Think it goes really well with turkey.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 4  acorn squash
• 3  tablespoons butter
• 1  small onion, minced
• 1⁄2 cup sour cream
• 1⁄3 cup brown sugar, packed
• 1⁄2 teaspoon cinnamon
• 3  tablespoons parsley, chopped
• 1 1⁄2 cups  soft breadcrumbs
•  salt
•  pepper

Directions

1. Heat oven to 375.
2. Cut squash in half and scoop out seeds.
3. Place in baking dish with 1 / 2 inch of hot water with the cut side of the squash down.
4. Bake 50 minutes, until tender.
5. Cool slightly.
6. While the squash is cooling, melt butter and sauté onions until golden. Set aside.
7. Scrape out squash, leaving a shell. Be careful, the skin of the squash is delicate.
8. Puree squash in food processor. (I skipped this step and just beat everything together in my KitchenAid mixer.).
9. Add onion w/butter to squash with sour cream, brown sugar, cinnamon, parsley and salt and pepper to taste. Mix well.
10. Blend in enough breadcrumbs to make a firm mixture.
11. Spoon into shells, using only six of the original shells.
12. Sprinkle with additional breadcrumbs.
13. Bake in a buttered pan for 30 minutes, until very hot.