Acorn Squash With Apple-Cornbread Stuffing

By á-170456

Ingredients

• STUFFING:
• 2 acorn squashes halved lengthwise, seeds discarded
• 2 cups cranberry juice
• 1 Granny Smith apple halved, cored
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove minced
• 1/2 cup chopped onion
• 2 cups cornbread crumbled
• 1/4 cup dried cranberries
• 1/4 cup pecans toasted, chopped
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon sage
• Kosher salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

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.