
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.
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.
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.
huh ...
ReplyDeleteso 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!
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.
ReplyDeleteThe 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
Delicious is right. I *loved* this.
ReplyDeleteIs it Thanksgiving yet?
This looks terrific. I think it would be a nice Thanksgiving main dish since it's just my husband and me this year.
ReplyDeleteWoohoo! Gorgeous squash! And I love that you used the TJ mix--the easier the better!
ReplyDeleteJes,
ReplyDeleteThanks 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
Added some brown sugar, in both the squash and the stuffing.
ReplyDeleteGreat recipe. Thx!!!
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?
ReplyDeleteHi 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!
ReplyDeleteHi 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!
ReplyDelete~Anna
This dish was truly amazing! Loved the toasted squash seeds on top :)
ReplyDelete