Cornbread Stuffed Roasted Squash Recipes

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.

STUFFED ACORN SQUASH WITH APPLE, SAUSAGE AND CORNBREAD

Steps:

• Preheat the oven to 350F.
• Cut the acorn squash in half and scoop the seeds out, leaving a vessel for stuffing.
• Spray the cut side of the acorn squash with olive oil spray, and season with a pinch of kosher salt and pepper.
• Preheat a frying pan over medium high heat. Add olive oil spray to the pan.
• Remove the chicken sausage from the casings. Dice the onion.
• Add the sausage and onion to the pan.
• Add the salt, thyme, coriander and nutmeg.
• Cook for about 10 minutes, or until the sausage is no longer pink and the onions are tender and slightly caramelized.
• Mince the garlic. Dice the apple (you can leave the skin on).
• Add more olive oil spray to the pan, and add the minced garlic. Cook for 1 minute or until fragrant.
• Add the diced apples and cornbread to the mixture.
• Place and acorn squash halves in a baking dish.
• Add the stuffing mixture to the inside of each acorn squash half.
• Drizzle with the maple syrup.
• Pour about 1/2 cup of water around the acorn squash halves. Cover the baking dish with foil.
• Bake the acorn squash for 45 minutes to 1 hour or until fork tender. Cook longer if needed.

CORNBREAD-STUFFED ROASTED SQUASH

Steps:

• 1. Preheat the oven to 400°F (200°C).
• 2. Spread the cornbread cubes over a rimmed baking sheet and bake for 30 minutes, stirring halfway through, until golden brown and toasted. Set aside to cool on a wire rack. Leave the oven on but reduce the temperature to 350°F (180°C). Line a baking sheet with foil or a silicone baking mat.
• 3. Meanwhile, combine the cranberries and currants with 1 cup boiling water in a heatproof bowl and let sit for 30 minutes to rehydrate. Drain well.
• 4. Halve each squash. Discard the seeds and membranes and place cut side down on the baking sheet. Roast for 30 minutes, or until the squash is just tender. Leave the oven on.
• 5. Meanwhile, wet-chop the vegetables: Fill the Vitamix container with water up to the 5-cup (1.2-L) mark, add the onion, and secure the lid. Select Variable 8. Use the On/Off switch to quickly pulse 3 times. Drain well and repeat the process with the celery (3 pulses) and carrot (4 pulses), draining thoroughly in a colander.
• 6. Heat the olive oil in a large skillet over medium-high heat. Add the onion, celery, carrot, sage, and garlic and cook until the vegetables are softened and the onion is translucent, 3 to 5 minutes. Remove from the heat.
• 7. Mix together the toasted cornbread, cranberry-currant mixture, sautéed vegetables, broth, pecans, parsley, salt, and pepper in a large bowl.
• 8. Divide the stuffing among the squash halves. Place the squash in a large serving/baking dish, stuffing side up, and bake for 30 minutes, or until the squash is tender and the stuffing is golden brown.

ROASTED ACORN SQUASH WITH SAUSAGE CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees.
• Wash and cut acorn squash length-wise. Scoop out seeds. Rub with olive oil. Place cut side down on a baking sheet and bake for 20 minutes.
• While acorn squash is baking, remove sausage from casing and cook over medium heat until brown. Drain and set aside.
• In same pan, add butter, celery and onion and sauté until translucent. Season with salt, pepper and poultry seasoning.
• Add sausage back into the pan along with 4 cups of cubed cornbread and 1 cup of cranberries. Stir to incorporated, cooking over medium heat.
• Gradually add 1/2 cup of chicken stock to stuffing mixture and cook until heated through.
• Remove stuffing from stove and fill the center of each acorn squash half. Drizzle top of each squash with maple syrup.
• Bake for an additional 25 - 30 minutes until squash is tender when pierced with a fork.

STUFFED DELICATA SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush inside surface of delicata squash halves with about 1 teaspoon olive oil; place on a baking sheet.
• Bake in the preheated oven until tender when pierced with a fork, about 30 minutes.
• Heat remaining 1 teaspoon olive oil in a skillet over medium heat; cook and stir apples and onion until onion is translucent, about 5 minutes. Stir garlic, rosemary, and cinnamon into apple mixture; season with salt and pepper. Reduce heat to low; continue to cook, stirring occasionally, until apples are tender, about 5 minutes.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until crisp, about 8 minutes. Drain bacon slices on paper towels.
• Fill delicata halves with apple mixture; crumble bacon and goat cheese over apple mixture.

CORNBREAD

Steps:

• 1. Preheat the oven to 425°F (220°C). Lightly coat an 8-inch (20-cm) square pan with cooking spray, or a similar-size cast-iron skillet, if you prefer.
• 2. Place the milk, egg whites, whole egg, yogurt, butter spread, and sugar into the Vitamix container in the order listed and secure the lid. Select Variable 1. Turn the machine on and slowly increase the speed to Variable 8. Blend for 20 seconds.
• 3. Combine the flour, cornmeal, baking soda, salt, and baking powder in a medium bowl. Mix well.
• 4. Pour the egg mixture into the flour mixture and mix by hand until well combined.
• 5. Pour the batter into the pan and bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Cool in the pan and then slice.