This is a print preview of "Acorn Squash With Apple Cornbread Stuffing" recipe.

Acorn Squash With Apple Cornbread Stuffing Recipe
by Global Cookbook

Acorn Squash With Apple Cornbread Stuffing
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  Servings: 4

Ingredients

  • 2 x acorn squashes halved lengthwise, seeds discarded
  • 2 c. cranberry juice
  • 1 x Granny Smith apple halved, cored
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 1 x garlic clove chopped
  • 1/2 c. minced onion
  • 2 c. cornbread crumbled
  • 1/4 c. dry cranberries
  • 1/4 c. pecans toasted, minced
  • 1 tsp minced fresh thyme
  • 1/2 tsp sage Kosher salt to taste Freshly-grnd black pepper to taste

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.