Acorn Squash with Fig and Olive Stuffing

INGREDIENTS:

1/2 diced yellow onion

2 stalks celery 

1/4th cup dried cranberries

4 oz Tapanui Tapenade

2 cups cubed bread stuffing

1 T olive oil

2-3 T butter

1/2-1 cup broth 

1 medium size acorn squash

TO DO:

• Half Acorn Squash and clean out seeds

• Brush with olive oil and place on a foil lined baking tray

• Bake at 350 F until cooked through but still firm

• While squash is cooking in a large pot heat olive oil and saute onions and celery

• Add bread cubes, tapenade, cranberries, broth and butter 

• Mix thoroughly

• When squash is done stuff with bread stuffing

• Place stuffed squash back in oven and bake another 15-20 minutes