Well, this was the most delicious thing I've ever eaten. About a week ago Heidi Swanson posed this recipe for Corn Pudding Roasted Acorn Squash. Since it's oozing with melted cheese and milk, I've been looking for a way to make it vegan and more artery-friendly. 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 sidedish.
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.
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