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Foie Gras Stuffed Acorn Squash

from United States by
An elegant and surprising way to serve foie gras! Use the intriguing shape of the acorn squash as the vessel for this dish, and take advantage of the sweet flavor it acquires during baking. It matches perfectly to the rich flavor and velvet texture of the foie gras! Serve this as a main course or even as an appetizer for a fall-perfect meal.

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Cook Time:
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Yield: Serves 2

Foie Gras Stuffed Acorn Squash

  • 1 acorn squash
  • 2 slices of fresh foie gras
  • 4 tbsp. brown sugar
  • 2 tbsp. butter
  • bunch of mint, for garnish

  1. Preheat oven to 350°F.
  2. Clean the acorn squash, cut in half and remove the seeds.
  3. Add 2 tsps. of brown sugar and 1 tsp. butter to each squash side, and place in a baking sheet, cut-side up. Bake for 30 to 40 minutes, until tender. Remove and reserve.
  4. Heat a heavy pan on the stovetop and place the foie gras slices, then season with a little salt. Cook for 2 minutes on each side until golden brown. Remove from heat.
  5. Place one slice on top of each half of the squash. Sprinkle with brown sugar, then garnish with mint. Serve.

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