Comments on: Stuffed Acorn Squash with Cranberry Cornbread Stuffing

By: Jill

Jill — Thu, 25 Nov 2010 20:56:07 +0000

I made this for Thanksgiving. It was a perfect complement to the Cajun Fried Turkey. I used vegetable broth so our vegetarian friend could enjoy this along with the rest of the guests. The stuffed squash is so colorful, so beautiful. It dressed up my table. Thank you for a great recipe!

By: C. Brown

C. Brown — Mon, 22 Nov 2010 03:46:18 +0000

Thanks for the base for this delicious dinner!

Added 2 patties crumbled sage sausage, ~ a cup and a half of cooked white rice, a sprinkle of powdered chicken bouillon, and dehydrated onion for chopped; substituted veggie broth for chicken, a Daisy Girl apple for a Granny Smith, sage for curry powder, and sausage grease and butter for the olive oil; and used only one “giant” corn muffin instead of two (see the note from 11/20 with the corn muffin recipe). Plus, the cranberries were cherry flavor (not my choice; when I bought them, that’s the only variety they had).

I’m not a huge squash fan, but the cafeteria where I worked for Army Corps of Engineers served a dish somewhat like this (rice and sausage definitely in common; no apple). I think this version, with my substitutions, is almost as good.

By: Julie V

Julie V — Wed, 03 Nov 2010 17:21:44 +0000

You could also bake the squash a bit and THEN cut it! Got that from Pioneer Woman…. I used to fight to cut spaghetti squash before baking and I saw a recipe where it was just baked first! An a-ha moment! Just did it the other night and it worked perfectly!

By: Terrie M

Terrie M — Sat, 30 Oct 2010 15:10:53 +0000

I made this and loved it!! Yummy! Great squash recipe!

By: karen

karen — Thu, 28 Oct 2010 02:17:46 +0000

i loved this! the only thing i changed was that i used dry sherry instead of chicken broth. and i used some smoked apple/chicken sausage. added pine nuts too. will definitely make this again!

By: Annie-Savor This Moment

Annie-Savor This Moment — Wed, 27 Oct 2010 21:05:31 +0000

I love the beautiful color of the golden acorn squash! We’ve been eating roasted acorn squash these last few weeks-I love it with salt, pepper, honey, and butter, of course. I’m going to have to glam it up and make this recipe.

By: flourgirl

flourgirl — Tue, 26 Oct 2010 20:57:33 +0000

I can’t wait to try this. I might not be able to hold out until Thanksgiving. I think chili will be on the menu soon so I have an excuse to make corn muffins.

By: Brooke

Brooke — Tue, 26 Oct 2010 14:57:08 +0000

I made this last night and used the leftovers from the Pumpkin Cornbread that was featured earlier this week. My picky family enjoyed it, and I doubled the recipe, so I don’t have to cook tonight!

By: cj

cj — Mon, 25 Oct 2010 21:41:55 +0000

This was delicious! My daughter, who doesn’t even eat squash, liked it. Thanks for sharing the recipe!

By: darlin

darlin — Mon, 25 Oct 2010 19:50:48 +0000

i think i might cube the acorn squash and roast it and mix it in with the stuffing instead of filling the squashes.