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Recipe: Acorn Squash With Apple - Cornbread Stuffing
Similar Categories: Acorn, Squash, Apple, Cornbread, Stuffing
Serving Size : 4
2 acorn squashes -- halved lengthwise,
seeds discarded
2 cups cranberry juice
=3D=3D=3D STUFFING =3D=3D=3D
1 Granny Smith apple -- halved, cored
1 tablespoon extra-virgin olive oil
1 garlic clove -- minced
1/2 cup chopped onion
2 cups cornbread -- crumbled
1/4 cup dried cranberries
1/4 cup pecans -- toasted, chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon sage
Kosher salt -- to taste
Freshly-ground black pepper -- to taste
Grill the squash halves, cut-side down, over Indirect Medium heat for 40 mi
nutes, turning once halfway through grilling time. Remove from the grill a
nd let stand at room temperature.
Meanwhile, in a small saucepan over medium heat, cook the cranberry juice u
ntil reduced to 1/4 cup, about 20 minutes.
To make the Stuffing: Grill the apple, cut-side down, over Direct Medium h
eat for 8 to 10 minutes, turning once halfway through grilling time. Allow
to cool slightly; chop and set aside.
In a large saute pan over medium heat, warm the oil. Add the garlic and
onion and saute until the onion is translucent, about 4 minutes. Remove
from the heat and add the chopped apple along with the rest of the stuffing
ingredients including salt and pepper to taste.
Put 1 tablespoon of the reduced cranberry juice in the cavity of each squas
h half then spoon in about 1/2 cup of the stuffing. Grill over Direct Medi
um heat until squash is tender and stuffing is golden, about 5 minutes. Se
rve immediately.
This recipe yields 4 servings.
2 acorn squashes -- halved lengthwise,
seeds discarded
2 cups cranberry juice
=3D=3D=3D STUFFING =3D=3D=3D
1 Granny Smith apple -- halved, cored
1 tablespoon extra-virgin olive oil
1 garlic clove -- minced
1/2 cup chopped onion
2 cups cornbread -- crumbled
1/4 cup dried cranberries
1/4 cup pecans -- toasted, chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon sage
Kosher salt -- to taste
Freshly-ground black pepper -- to taste
Grill the squash halves, cut-side down, over Indirect Medium heat for 40 mi
nutes, turning once halfway through grilling time. Remove from the grill a
nd let stand at room temperature.
Meanwhile, in a small saucepan over medium heat, cook the cranberry juice u
ntil reduced to 1/4 cup, about 20 minutes.
To make the Stuffing: Grill the apple, cut-side down, over Direct Medium h
eat for 8 to 10 minutes, turning once halfway through grilling time. Allow
to cool slightly; chop and set aside.
In a large saute pan over medium heat, warm the oil. Add the garlic and
onion and saute until the onion is translucent, about 4 minutes. Remove
from the heat and add the chopped apple along with the rest of the stuffing
ingredients including salt and pepper to taste.
Put 1 tablespoon of the reduced cranberry juice in the cavity of each squas
h half then spoon in about 1/2 cup of the stuffing. Grill over Direct Medi
um heat until squash is tender and stuffing is golden, about 5 minutes. Se
rve immediately.
This recipe yields 4 servings.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Acorn, Squash, Apple, Cornbread, Stuffing
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