Prep 30 mins
Cook 1 hr 10 mins
I always make this for company and if I change the menu its always asked for. I found it a few years ago online. Points 4.
- 4 cups cornbread, cut into 1/2-inch cubes
- 2 tablespoons extra virgin olive oil, plus
- additional extra virgin olive oil, for brushing squash
- 2 large Spanish onions, thinly sliced
- 1⁄2 cup finely diced celery & leaves
- 2 tablespoons finely chopped fresh sage
- 2 teaspoons finely chopped garlic
- 1 1⁄2 cups hot water or 1 1⁄2 cups vegetable broth
- 1⁄2 cup chopped dried apricot
- 1⁄2 cup chopped pecans, lightly toasted (optional)
- 2 tablespoons finely chopped parsley
- salt & freshly ground black pepper, to taste
- 3 large acorn squash, halved and seeded
- boiling water
- Preheat oven to 400 degrees.
- On baking sheet, spread cornbread cubes and toast until lightly browned, 15 to 20 minutes.
- Transfer to bowl and set aside.
- In heavy 2-quart pot, heat oil over high heat.
- Add onions, celery, sage and garlic and sauté 20 minutes.
- Add water or broth, apricots and pecans, if desired.
- Simmer until two-thirds of liquid is absorbed, about 10 minutes.
- Fold vegetables, parsley and salt and pepper, to taste, into cornbread.
- (Filling can be refrigerated for up to 1 day.)
- When ready to bake, preheat oven to 350 degrees.
- In baking pans large enough to hold them in single layer, place squash halves cut-side down.
- Brush skin lightly with oil.
- Pour 1/2-inch boiling water into pans and bake 20 minutes, until squash are halfway cooked.
- (Or, in microwave-safe dish, microwave 10 to 15 minutes, until halfway cooked.)
- Transfer squash to plate until cool enough to handle.
- (This can be done 8 hours ahead.)
- Fill squash with stuffing and return, stuffing side up, to pan.
- (This can be done 4 hours ahead.)
- Bake about 1 hour, until squash pierce easily with tip of knife.
- Before serving, cut each squash half in half again.