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Foie Gras Stuffed Acorn Squash

Liliana Knigin
  |   August 8, 2018   |  
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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Yield: Serves 2

Foie Gras Stuffed Acorn Squash


  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.

This recipe is found in:
Recipes by Ingredient: Foie Gras Recipes
Recipes by Course or Meal: Appetizers and Side Dishes, Main Courses
Recipes by Occasion: Holiday Recipes, Valentine's Day Recipes

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Liliana Knigin

A foodie with a knack for creating elegant recipes, Liliana has been crafting some of our most delicious recipes for over 20 years.

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