Acorn Squash Stuffed With Apricots and Cornbread
Ready In: 1 hr 40 mins
Serves: 6
Ingredients
- 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off