Acorn Squash With Apple-Cornbread Stuffing

Acorn Squash With Apple-Cornbread Stuffing

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    acorn squashes halved lengthwise, seeds discarded

  • 2

    cups cranberry juice

  • STUFFING:

  • 1

    Granny Smith apple halved, cored

  • 1

    tablespoon extra-virgin olive oil

  • 1

    garlic clove minced

  • ½

    cup chopped onion

  • 2

    cups cornbread crumbled

  • ¼

    cup dried cranberries

  • ¼

    cup pecans toasted, chopped

  • 1

    teaspoon chopped fresh thyme

  • ½

    teaspoon sage

  • Kosher salt to taste

  • Freshly-ground black pepper to taste

Directions

Grill the squash halves, cut-side down, over Indirect Medium heat for 40 minutes, turning once halfway through grilling time. Remove from the grill and let stand at room temperature. Meanwhile, in a small saucepan over medium heat, cook the cranberry juice until reduced to 1/4 cup, about 20 minutes. To make the Stuffing: Grill the apple, cut-side down, over Direct Medium heat for 8 to 10 minutes, turning once halfway through grilling time. Allow to cool slightly; chop and set aside. In a large sauté pan over medium heat, warm the oil. Add the garlic and onion and sauté until the onion is translucent, about 4 minutes. Remove from the heat and add the chopped apple along with the rest of the stuffing ingredients including salt and pepper to taste. Put 1 tablespoon of the reduced cranberry juice in the cavity of each squash half then spoon in about 1/2 cup of the stuffing. Grill over Direct Medium heat until squash is tender and stuffing is golden, about 5 minutes. Serve immediately. This recipe yields 4 servings.


Nutrition

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