Acorn Squash With Apple Cornbread Stuffing

Directions

1. Grill the squash halves, cut-side down, over Indirect Medium heat for 40 min, turning once halfway through grilling time. Remove from the grill and let stand at room temperature.
2. Meanwhile, in a small saucepan over medium heat, cook the cranberry juice till reduced to 1/4 c., about 20 min.
3. To make the Stuffing: Grill the apple, cut-side down, over Direct Medium heat for 8 to 10 min, turning once halfway through grilling time. Allow to cold slightly; chop and set aside.
4. In a large saute/fry pan over medium heat, hot the oil. Add in the garlic and onion and saute/fry till the onion is translucent/soft, about 4 min. Remove from the heat and add in the minced apple along with the rest of the stuffing ingredients including salt and pepper to taste.
5. Put 1 Tbsp. of the reduced cranberry juice in the cavity of each squash half then spoon in about 1/2 c. of the stuffing. Grill over Direct Medium heat till squash is tender and stuffing is golden brown, about 5 min. Serve immediately.
6. This recipe yields 4 servings.
7. Comments: This festive side dish captures the reassuring flavors of winter comfort food with a hot medley featuring caramelized apples and seasoned cornbread in a "bowl" of grill-roasted squash.