Bay Ridge CSA

Recipe: Cornbread stuffed acorn squash

Still got one or two of those amazing acorn squashes to use up? Why not give this fantastic recipe from Bay Ridge CSA member Anna Thornton Taylor a go?

CORNBREAD STUFFED ACORN SQUASH

There are many different ways to stuff an acorn squash —a ll delicious! I ended up making the following:

Make some fun cornbread (fun =w/corn? w/cheese? w/jalapenos?) and set aside.

Halve acorn squash, remove seeds, brush with olive oil and lemon pepper seasoning. Place halves face down on oiled baking sheet for 30 min in 350 degree oven.

Saute an onion, two cloves of the CSA’s aMAZing fresh garlic, two red peppers, and pickled jalapenos in olive oil, and then add a ½ cup of chicken broth to the mixture. Mix in cornbread to make the cornbread stuffing. FYI – I also added an apple to the mixture and I would have added sausage if I had it in the house…

Remove the squash from the oven. Use a wide, flat spatula to turn it over and fill to overflowing with the cornbread stuffing. Bake in oven for another 30 min until squash is tender and stuffing is starting to brown.

TIP: cut a slice on the back of the squash to make it sit flat on the pan.

Tags: acorn squash, cornbread, recipe