This is a wonderful fall recipe! It takes a little bit of time, but is totally worth it.
I made a few adjustments to the recipe that took this dish to the next level. I added 1 teaspoon of some fresh chopped thyme and 8 chopped sage leaves along with the rosemary that the recipe calls for, used a honey crisp apple, added a dash of cayenne pepper, added a handful of dried cranberries, and used 1/2 cup of panko bread crumbs instead of 1 cup. I also brushed the tops of the acorn squash with a mixture of maple syrup and melted butter and poured the rest of the mixture into the bowl of the squash before roasting.
Holy s***, ya’ll! The extra additions give this recipe sweetness, a hint of spice, and a depth of herbal flavor that is to die for! The top comes out nice and crispy and the addition of the maple syrup/butter mixture in the bowl keeps the stuffing from totally drying out.
This recipe was a crowd pleaser for my family and I’ll absolutely be making this again!
