PEI Liquor - Fall 2018

ROASTED ACORN SQUASH WITH CRANBERRY AND SUMMER SAVORY STUFFING Serves 4 INGREDIENTS 2 small acorn squash 2 Tbsp butter 1 small yellow onion, minced

1 clove garlic, minced ½ cup minced celery 1 cup vegetable or chicken stock 1 Tbsp dried summer savory 4 slices of crusty bread in ½ inch cubes ½ cup of dried cranberries Salt and pepper A little melted butter for brushing (about 2 Tbsp) DIRECTIONS Cut the squash in half and scoop out the seeds, then lay the squash cut side up on a baking sheet. Preheat your oven to 375F.

Heat a small saucepan over medium heat, then add the butter, onion, garlic and celery. Saute for about 5 minutes, stirring often, then remove from heat. Stir in the remaining ingredients, then stir well to combine and season to taste with salt and pepper. Divide the filling between the 4 hollowed out squash halves (pack it loosely). Melt a little more butter in the same pan, then use a pastry brush to brush melted butter over the squash and stuffing. Bake the squash for 35-50 minutes, until they are soft when pierced with a knife and the filling is a dark golden brown on top.

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SAVE $2.00 *

BROUILLY 07703Z, 750 mL, NOW $22.99

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MONT ALBANO MERLOT DOC FRIULI 07710Z, 750 mL, $16.50

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CELEBRATE FALL 2018

Prices subject to change. | Products not available in all locations. | While supplies last.