What You Need
2 Acorn Squash, Halved and de-seeded
1/4 cup chopped (pulsated in processor) Almonds
1/4 cup chopped (pilsated in a processor) Hazelnuts
2 cloves Garlic, minced
2 Shallots, sliced thin
1/3 cup Balsamic Vinegar
2 tbsp Craisins
1 sprig Rosemary
1 tbsp Heavy Whipping Cream
1 1/2 cups Brussel Sprouts, quartered
1 tsp Olive Oil
1 tsp Sea Salt
2 tbsp Feta Cheese
Halve and de-seed your squash then place each of the halves into a pot of with 1 tbsp salt and enough water to cover. Bring to boil, cook for about 10 minutes, then remove. This is to soften the meat of the squash just enough to remove some both for for the stuffing, and to make room for stuffing:
Next, pre-heat the over to 350 degrees Fahrenheit. In a large bowl, toss the brussel sprouts, rosemary, garlic, craisins, shallots, almonds, hazelnuts, and swet potatoes with the blasmic vinegar, water, salt, pepper, and olive oil.
Roast this mixture for 1 hour, stirring every 15-20 minutes. Remove from the oven and let cool (At this point this is an awesome side dish as is!)
Whisk the eggs with 1 tbsp heavy cream and mash into the acorn squash that was removed to make room for stuffing. Next, fold in the roasted vegetable mixture and Feta. Spoon the mixture into the halves of squash and place into a baking dish with 1/2 inch water.
Cover with foil and bake 35-40 minutes. Remove foil, drizzle each with olive oil and broil for 2-3 minutes, or untl brown. YOu amy want to check the water level while these bake. If it dries out, just add more to prevent burning. Serve hot! This is great because the squash will soften, adding more flavor and texture to the meal!