Acorn Squash Stuffed With Apricots and Cornbread

May 11, 2023May 11, 20230 1
Acorn Squash Stuffed With Apricots and Cornbread recipe
in Main

Prep

30 min

Cook

50 min

Ready In

80 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
6
Calories
390
Sugar
19g
Fat
19g
Acorn squash is a popular winter squash variety, known for its smooth texture and slightly sweet flavor. This recipe features the squash as a vessel for a delicious and savory cornbread stuffing, along with sweet dried apricots and crunchy pecans. This hearty and flavorful dish is perfect for a cozy dinner at home or for entertaining guests. It can also be easily customized by adding different herbs or spices to the stuffing mixture. The dish can be served on its own as a main course or as a side dish to complement other dishes on the menu.

Instructions

1.Preheat oven to 375°F.
2.In a large bowl, combine cornbread cubes and 2 tablespoons of olive oil. Toss until evenly coated.
3.Spread cornbread cubes on a baking sheet and bake for about 15 minutes or until golden brown.
4.In a large skillet, heat additional olive oil over medium heat. Add onions and celery and cook until vegetables are soft and onion is translucent. Add sage and garlic and cook for another minute.
5.Add hot water or vegetable broth to the skillet to deglaze and bring to a simmer.
6.Stir in the chopped apricots, pecans and parsley. Season with salt and black pepper to taste.
7.Take the mixture off the heat and fold in the toasted cornbread cubes. Mix well.
8.Cut the acorn squash in half and remove the seeds from each half. Brush the outside and inside of each squash half with olive oil and sprinkle with salt and ground black pepper.
9.Place squash halves in a large baking dish with the cut side facing up. Pour boiling water into the dish until it reaches about 1 inch up the sides of the squash.
10.Fill each squash half with the cornbread stuffing mixture.
11.Bake for about 45-50 minutes until the squash is tender and the stuffing is golden brown.

PROS

This recipe is easy to make and perfect for a hearty and filling main dish.
The combination of savory stuffing and sweet squash is delicious and flavorful.

CONS

This dish requires some preparation time and baking time, so it may not be ideal for a quick weeknight dinner.
Additionally, the acorn squash can be difficult to cut and prepare for stuffing.

HEALTH & BENEFITS

Acorn squash is a great source of vitamins and minerals, including vitamins A, C, and B6, potassium, and dietary fiber. Apricots are also rich in vitamins A and C, as well as antioxidants and fiber. Pecans contain healthy fats, minerals, and vitamins, making this dish a nutritious and satisfying meal option.

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