The Pioneer Woman Tasty Kitchen
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Acorn Squash with Cranberry-Cornbread Stuffing

4.81 Mitt(s) 11 Rating(s)11 votes, average: 4.81 out of 511 votes, average: 4.81 out of 511 votes, average: 4.81 out of 511 votes, average: 4.81 out of 511 votes, average: 4.81 out of 5

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Level: Intermediate

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Description

Great fall flavors packed into one tasty dish!

Ingredients

  • 1 whole Acorn Squash, Cut In Half Lengthwise
  • 2 teaspoons Brown Sugar
  • 2 teaspoons Butter
  • 1 Tablespoon Extra Virgin Olive Oil
  • ½ cups Celery, Diced
  • ½ whole Yellow Onion, Diced
  • 1 whole Tart Apple, Peeled, Cored, And Diced
  • ½ teaspoons Dried Thyme
  • ½ teaspoons Curry Powder
  • ¼ teaspoons Cinnamon
  • 2 whole Cornbread Muffins, Cut Into Bite-sized Pieces
  • ¼ cups Dried Cranberries
  • ½ cups Chicken Stock
  • Salt To Taste
  • Freshly Ground Pepper, to taste
  • Sprinkle Of Parmesan Cheese (optional)

Preparation

1. Preheat oven to 400 degrees.
2. Scrape seeds and stringy flesh from squash. Place squash in a baking dish, cut sides up. Pour about an inch of water in the bottom of the dish. Put one teaspoon butter and one teaspoon brown sugar in each half.
3. Place in the oven for 15 minutes. Baste squash with the butter and sugar mixture after the 15-minute mark to prevent drying. Put back in the oven for another 30 to 45 minutes, or until fork tender.
4. Meanwhile, heat olive oil in a skillet and add the celery, onion, apples, thyme, curry, and cinnamon. Cook until softened. Remove skillet from heat and set aside.
5. Place cubed cornbread on a baking sheet and set next to the squash in the oven. Bake for about 10 minutes, or until golden and crunchy.
6. Add cranberries and the toasted cornbread to the skillet mixture and gently stir to combine. While stirring, slowly add the chicken broth. Season with salt and pepper.
7. Fill the fork-tender squash with cornbread stuffing and place back into oven until heated through.

2 Comments

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Patti on 10.21.2010

is it absolutely necessary to use an acorn squash, or can you substitute a butternut squash or hokkaido pumpkin? I’m not sure if I’ve ever seen acorn squash around here…

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annie56 on 12.14.2009

my daughter and i are vegetarians – she is lacto-ovo, i am ovo (because of a dairy allergy)…

i am going to make this for our christmas day dinner but substitute non-dairy corn muffins, and vegetable broth –

i am excited! thank you for sharing.

11 Reviews

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jordz58 on 9.27.2011

A great fall dish! I, too, had a lot of stuffing left over but it’s delicious on its own! Btw, it’s not technically vegetarian with the chicken broth, but you can of course just use veg broth instead.

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BaileysMom on 11.14.2010

I goofed and bought butternut squash instead of acorn squash. The squash took a little longer than what the recipe called for because of my error, but this still turned out great.

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trialbyerror on 11.14.2010

Delicious! Made some changes (like substituting raisins for cranberries and adding some zip) but great recipe overall! After making this once and really loving the stuffing, I even prepared my variation (to which I also added ground sausage) as a stand-alone for my husband to take to a work pot-luck. Thanks for sharing!

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arianee86 on 11.7.2010

So so good! The perfect cold weather comfort food (and it’s a healthy comfort food, bonus!)

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camib323 on 11.5.2010

This recipe was absolutely AMAZING! We didn’t have any dried, so we used fresh cranberries and just put them in while the celery, onion, and apple were cooking. We also used some fresh rosemary and lemon thyme from the garden (YUM) and had enough leftovers to take some for lunch the next day. This is DEFINATELY going into the recipe box…Thanks for sharing!

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