Acorn Squash with Apple Cornbread Stuffing

What You’ll Need:
2 acorn squash (halved lengthwise and seeds discarded
2 cup cranberry juice
1 Haralson apple (halved and cored)
1 tablespoon extra virgin olive oil
1 garlic clove
1/2 cup onion
2 cups Emma Krumbee’s cornbread muffin (crumbled)
1/4 cup dried cranberries
1/4 cup pecans (chopped)
1 teaspoon thyme leaves
1/2 teaspoon sage
sea salt
black pepper (ground)

1. Grill squash halves, cut side down, over indirect medium heat for 40 minutes, turning once about half way through. Remove from the grill and let stand at room temperature. 2. Meanwhile, in a small saucepan over medium heat, cook cranberry juice until reduced to about 1/3 to 1/4 cup, this should take about 20 minutes. 3. Grill the apple, cut side down, over direct medium heat, for 8 to 10 minutes, turning once. Allow apple to cool slightly; chop and set aside. In a large pan over medium heat, warm the olive oil. Add the garlic and onion and sauté until the onion is translucent, about 4 minutes. Turn heat off and add the chopped apple, crumbled cornbread, cranberries, pecans, tyme and sage. Add salt and pepper to taste. Mix to combine ingredients. 4. Spoon about 1 tablespoon of the reduced cranberry juice in the cavity of each squash half and then spoon in about 1/2 cup of the stuffing. Grill stuffed squash over medium heat until the squash is tender and the stuffing is golden, about 5 – 8 minutes.

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