Monday, October 26, 2009

Cornbread Stuffed Acorn Squash



Well, this was the most delicious thing I've ever eaten. When I bought a box of cornbread mix at Trader Joe's this weekend I thought it could be a yummy solution to my overwhelming desire to stuff an acorn squash. This came out so well, it's really one of the most delicious things I've ever tasted! The farmers' markets are overflowing with acorn squash right now, and this would be the perfect Thanksgiving side-dish.


For the squash & roasted seeds:

1 acorn squash
Olive oil
Salt & pepper

For the Cornbread Stuffing:
1 batch cornbread (I used Trader Joe's mix)
1 large or 2 small yellow onions
2-3 cloves garlic
1/2 teaspoon red pepper flakes
1/2 t. fresh rosemary
1/2 t. fresh thyme
1/2 t. dried oregano
Salt & pepper


Preparation:

1. Make a batch of conbread! I used Trader Joe's mix - it was fantastic! I substituted soy milk and 1 tablespoon ground flax seed mixed with 1 tablespoon hot water for the egg.
2. Preheat the oven to 425. Slice the squash in half and scoop out the seeds with a spoon. Put the seeds into a strainer and rinse under water to remove the seeds from the membrane.

3. Rub the inside of the squash with some olive oil. Sprinkle with salt and pepper. Roast, cut side up, while you prepare the stuffing.
4. Saute the diced onions in olive oil until they're very soft and beginning to brown. Add the garlic and herbs and satue for just a minute, being careful not to let the garlic burn.

5. Cut the cornbread into cubes and toss with the onion/herb mixture. Season with lots of pepper. If your cornbread seems too dry, add a few tablespoons of water.

6. Let the cornbread cool a minute so you can handle it. Remove the squash from the oven. Generously stuff each half with the cornbread stuffing, firmly pressing it into the squash with your fingers.

7. Turn the oven down to 350. Return the squash to the oven and bake for 45 minutes - 1 hour, until the stuffing has browned and the squash is fork-tender.

Serves 4.


Toasted Squash Seeds:1. Remove the seeds from the membrane and pat dry on a kitchen towel.
2. In a dry pan, slowly toast the seeds over low heat until golden brown on all sides.
3. Drizzle with a few drops of olive oil and sprinkle with salt.

11 comments:

  1. huh ...

    so to eat it, you just dig down through the cornbread and try to grab a little squash with each scoop of stuffing?

    Sounds kind of ... fussy? Did you just end up eating the stuffing, and then eating the squash after you got to it?

    It wasn't dry?

    LOL!

    Sorry -- having a hard time imagining it, but I'm gonna try it!

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  2. I sliced each half down the center (into four servings) and we ate it with a knife and fork. Despite the camera angle it was really easy to cut into bites with squash and stuffing... no need to dig or eat separately.

    The stuffing didn't dry out at all. The top was crunchy and the inside was soft and moist. I mentioned in the directions that you can add a few tablespoons of water to the stuffing if it seems dry, but this turned out great.

    I really recommend it. It tasted so great!

    Anna

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  3. Delicious is right. I *loved* this.

    Is it Thanksgiving yet?

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  4. This looks terrific. I think it would be a nice Thanksgiving main dish since it's just my husband and me this year.

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  5. Woohoo! Gorgeous squash! And I love that you used the TJ mix--the easier the better!

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  6. Jes,

    Thanks so much for your comment! This squash was shockingly good! That TJ's mix was a great find! Thanks for visiting Two Blue Lemons!

    Anna

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  7. Added some brown sugar, in both the squash and the stuffing.

    Great recipe. Thx!!!

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  8. You did this with just one squash? I'm doing a veggie thanksgiving and want to make this the main dish. Should I make more cornbread or did you have leftovers?

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  9. Hi Amanda - this is my sister's delicious recipe (and perfect for thanksgiving!) and yes she used one acorn squash. I'd make more cornbread if you're planning on doing multiple squash although if you have a big spread 1 acorn squash can feed 4 people. Have a great veggie feast!

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  10. Hi ladies! If I remember correctly there was leftover stuffing. You could probably stuff two squash with one batch of stuffing since you add lots of yummy veggies to the stuffing. Happy thanksgiving!
    ~Anna

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  11. This dish was truly amazing! Loved the toasted squash seeds on top :)

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