Southern Cornbread Dressing in Acorn Squash

Recipe by SusieQusie
READY IN: 1hr 20mins




  • Preheat oven to 400°F.
  • In a skillet, melt 2 tablespoons butter on medium heat and cook onion and celery for 3 to 4 minutes until tender, stirring occasionally.
  • Add chicken broth, sage, thyme and pepper to taste and cook over medium heat for 1 minute.
  • In a large bowl, combine bread cubes and cornbread. Pour broth/vegetable mixture over all and stir to combine. If the mixture is dry or crumbly looking, add broth until it will hold together.
  • Stir in the eggs. (Stirring in the eggs last prevents the hot broth from scrambling them.).
  • Cut acorn squash in half and scoop out the seeds. Cut a small slice off the sides, so the squash will lay flat in the baking dish.
  • Generously brush insides of squash with melted butter.
  • Spoon a heaping 1/2 cup of the stuffing mixture in each squash half and place in a large shallow baking dish. Drizzle on any remaining melted butter.
  • Cover tightly with foil and bake for 1 hour or until squash is tender and dressing is warmed through. If desired, remove foil during the last 10 minutes to brown up the top.