Cornbread Stuffed Acorn Squash 

 
  • Cooking and Prep: 2 h
  • Serves: 6
  • Contains:

Squash and Thanksgiving go hand in hand. This recipe checks all the boxes - easy, prep ahead, colorful, and vegetarian. For the non turkey eaters, this makes a beautiful main course. For everyone else, dig in as a side. I use bakery corn muffins as a shortcut- just cut them up. Shhh don't tell anyone, I guarantee they won't know!

Ingredients (16)

Acorn squash

Stuffing

Start Cooking

Parcook the Squash

  1. Using a sharp knife, cut a small piece of the bottom of the squash so that it stands flat on a cutting board.

  2. Cut each squash in half through the equator. (A knife should slide through the flesh easily.) Using a small spoon, scoop and discard the seeds.

  3. Place squash halves, cut-side up, on a cookie sheet. Spray with cooking spray and roast at 425 degrees Fahrenheit for 45 minutes.

Note:

A knife should slide through the flesh easily. 

Prepare the Stuffing

  1. Cube the corn muffins into half-inch pieces. Spread on a greased 9- x 13-inch pan in a single layer. Bake at 425 degrees for 15 minutes, until slightly dried out. 

  2. Peel and mince the garlic, onion, carrot, and celery.

  3. Warm oil in a skillet and add minced vegetables, mushrooms, cranberries, thyme, salt and pepper.

  4. Sauté for 15 minutes, and stir in spinach, corn muffin cubes, and diced green apple. Mix in the eggs. 

Note:

The dish can be refrigerated at this point and baked later on.

Assemble and Bake

  1. Stuff each squash with the vegetable mixture.

  2. Spray the top of each squash with cooking spray and place carefully on a cookie sheet.

  3. Bake at 425 degrees for 20-25 minutes.

Note:

Stuffing should be firm and golden and squash should be very tender. 

Variation:

Gluten free? Sub a batch of your favorite cornbread like this Easy Gluten Free Holiday Cornbread. Bake the cornbread on a cookie sheet and once cooled slice into small cubes. 



 
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