Cornbread Dressing Stuffed Acorn Squash Recipes

SOUTHERN CORNBREAD DRESSING IN ACORN SQUASH

Steps:

• Preheat oven to 400°F.
• In a skillet, melt 2 tablespoons butter on medium heat and cook onion and celery for 3 to 4 minutes until tender, stirring occasionally.
• Add chicken broth, sage, thyme and pepper to taste and cook over medium heat for 1 minute.
• In a large bowl, combine bread cubes and cornbread. Pour broth/vegetable mixture over all and stir to combine. If the mixture is dry or crumbly looking, add broth until it will hold together.
• Stir in the eggs. (Stirring in the eggs last prevents the hot broth from scrambling them.).
• Cut acorn squash in half and scoop out the seeds. Cut a small slice off the sides, so the squash will lay flat in the baking dish.
• Generously brush insides of squash with melted butter.
• Spoon a heaping 1/2 cup of the stuffing mixture in each squash half and place in a large shallow baking dish. Drizzle on any remaining melted butter.
• Cover tightly with foil and bake for 1 hour or until squash is tender and dressing is warmed through. If desired, remove foil during the last 10 minutes to brown up the top.

CORNBREAD DRESSING STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees. Cut ends off of acorn squash, so you can stand both ends up straight. Cut in half. Try to make sure to leave enough of the end so there is a bottom for the stuffing to rest in.
• Brush the squash on all sides with three teaspoons of olive oil. Sprinkle with salt and pepper. Place flesh-side down on a large, rimmed baking sheet. Roast for 30 minutes.
• While the squash roasts, make the stuffing. Add sausage to a medium non-stick skillet. Set on a medium-high heat and use a wooden spoon to break it up, cook until browned. Add a teaspoon of olive oil along with celery, onion, sage and 1/2 teaspoon salt. Saute until slightly softened, 5-6 minutes.
• Add bread, cornbread, butter, poultry seasoning, chicken stock, egg, hot sausage, veggies and remaining 1/4 teaspoon salt to a medium bowl. Stir to combine. Season to taste with salt and pepper.
• Once the squash roasts for 30 minutes, remove from the oven. Use a spatula to flip the squash over, then evenly divide the stuffing between the squash. Place back in the oven for another 25-30 minutes until the squash is soft and stuffing is crisp and golden brown.

ACORN SQUASH STUFFED WITH HERBED CORNBREAD STUFFING WITH SEITAN

Steps:

• Preheat oven to 400°F Line baking pan with parchment paper.
• Cut each squash lengthwise in half (from tip to stem) then scoop out seeds and strings. Make a small slice on bottom of each half so it sits flat. With pastry brush, coat squash cavities with oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place halves, cut side down, in prepared pan and roast until tender but still firm, about 30 minutes.
• In a large skillet, heat oil over medium heat. Add onions and cook, stirring often, until translucent. Add seitan and cook 2 minutes. Stir in garlic, celery, bell pepper, mushrooms, sage, rosemary, salt and pepper and cook, stirring occasionally for 10 minutes. Stir in parsley and remove from heat.
• In large bowl, combine cooked vegetables, cornbread, tamari, and vinegar and mix well. Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy. Adjust seasoning to taste with tamari, vinegar, salt and pepper.
• Remove squash from oven and reduce heat to 300°F Carefully turn squash; fill each cavity with 1/2 cup stuffing. Return squash to oven and bake until topping begins to brown, about 25 minutes. Serve hot.

ACORN SQUASH WITH APPLE-CORNBREAD STUFFING

Steps:

• Grill squash halves, cut side down, over indirect medium heat for 40 minutes, turning once about half way through. Remove from the grill and let stand at room temperature.
• Meanwhile, in a small saucepan over medium heat, cook cranberry juice until reduced to about 1/3 to 1/4 cup, this should take about 20 minutes.
• Grill the apple, cut side down, over direct medium heat, for 8 to 10 minutes, turning once. Allow apple to cool slightly; chop and set aside. In a large pan over medium heat, warm the olive oil. Add the garlic and onion and sauté until the onion is translucent, about 4 minutes. Turn heat off and add the chopped apple, crumbled cornbread, crandberries, pecans, tyme and sage. Add salt and pepper to taste. Mix to combine ingredients.
• Spoon about 1 tablespoon of the reduced cranberry juice in the cavity of each squash half and then spoon in about 1/2 cup of the stuffing. Grill stuffed squash over medium heat until the squash is tender and the stuffing is golden, about 5 - 8 minutes.