Acorn Squash With Apple Cornbread Stuffing Food

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ACORN SQUASH STUFFED WITH HERBED CORNBREAD STUFFING WITH SEITAN



Acorn Squash Stuffed With Herbed Cornbread Stuffing With Seitan image

A recipe my husband found on Vegetarian Times. Looks really good and perfect for the cooling Fall temps.

Provided by Pixies Kitchen

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 teaspoon olive oil
2 medium onions, diced
12 ounces seitan
4 medium garlic cloves, minced
4 large celery ribs, diced
1 medium green bell pepper, diced
10 ounces cremini mushrooms, chopped
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped fresh parsley
4 cups crumbled cornbread stuffing mix
2 teaspoons tamari or 2 teaspoons soy sauce, to taste
2 teaspoons umeboshi vinegar (to taste)
1/2 cup vegetable broth, as needed
6 acorn squash

Steps:

  • Preheat oven to 400°F Line baking pan with parchment paper.
  • Cut each squash lengthwise in half (from tip to stem) then scoop out seeds and strings. Make a small slice on bottom of each half so it sits flat. With pastry brush, coat squash cavities with oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place halves, cut side down, in prepared pan and roast until tender but still firm, about 30 minutes.
  • In a large skillet, heat oil over medium heat. Add onions and cook, stirring often, until translucent. Add seitan and cook 2 minutes. Stir in garlic, celery, bell pepper, mushrooms, sage, rosemary, salt and pepper and cook, stirring occasionally for 10 minutes. Stir in parsley and remove from heat.
  • In large bowl, combine cooked vegetables, cornbread, tamari, and vinegar and mix well. Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy. Adjust seasoning to taste with tamari, vinegar, salt and pepper.
  • Remove squash from oven and reduce heat to 300°F Carefully turn squash; fill each cavity with 1/2 cup stuffing. Return squash to oven and bake until topping begins to brown, about 25 minutes. Serve hot.

Nutrition Facts : Calories 268.8, Fat 4, SaturatedFat 0.7, Cholesterol 0.2, Sodium 2371, Carbohydrate 57.2, Fiber 9.1, Sugar 4.5, Protein 9.5

APPLE-STUFFED ACORN SQUASH



Apple-Stuffed Acorn Squash image

An easy side dish to double or halve, this dish captures the flavors of fall and tastes wonderful! I enjoy it because it doesn't leave a huge puddle of sugar-butter, like many other recipes for baked squash do, and the taste of the baked apples go so well with the squash. This recipe is adapted from "1,000 Vegetarian Recipes" by Carol Gelles.

Provided by Greeny4444

Categories     Vegetable

Time 1h15m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 7

2 acorn squash, halved and seeded
3 cups apples, peeled and cubed (I use Gala)
1/2 cup pecans, chopped
2 tablespoons raisins
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

  • Heat oven to 375°.
  • In a large baking dish, pour in about 1/4-inch of hot water. Place each half cut-side down in the baking dish. Bake for 30 minutes.
  • While the squash is baking, combine the remaining ingredients.
  • Remove squash from the oven; discard the water.
  • Place the squash, cut side up, in the pan, and stuff the center of each squash half with the apple mixture.
  • Return to the oven for 30 minutes longer, or until apples and squash are tender.

Nutrition Facts : Calories 347.4, Fat 16, SaturatedFat 4.6, Cholesterol 15.3, Sodium 54.3, Carbohydrate 54.8, Fiber 7.1, Sugar 26.4, Protein 3.4

SOUTHERN CORNBREAD DRESSING IN ACORN SQUASH



Southern Cornbread Dressing in Acorn Squash image

Traditionally, southern dressing or stuffing is baked alongside a hen or turkey. This is pretty much the same dressing recipe but it's baked inside acorn squash. The squash keeps the dressing from drying out and provides another side dish.

Provided by SusieQusie

Categories     Onions

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 cup onion, chopped
1 cup celery, chopped
2 cups chicken broth (may need more or less)
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/4 teaspoon black pepper, to taste (I like mine peppery)
6 slices stale bread, cubed
4 cups cornbread, crumbled
2 whole eggs, beaten
4 small acorn squash (small size, about 4 pounds total)
4 tablespoons butter, melted

Steps:

  • Preheat oven to 400°F.
  • In a skillet, melt 2 tablespoons butter on medium heat and cook onion and celery for 3 to 4 minutes until tender, stirring occasionally.
  • Add chicken broth, sage, thyme and pepper to taste and cook over medium heat for 1 minute.
  • In a large bowl, combine bread cubes and cornbread. Pour broth/vegetable mixture over all and stir to combine. If the mixture is dry or crumbly looking, add broth until it will hold together.
  • Stir in the eggs. (Stirring in the eggs last prevents the hot broth from scrambling them.).
  • Cut acorn squash in half and scoop out the seeds. Cut a small slice off the sides, so the squash will lay flat in the baking dish.
  • Generously brush insides of squash with melted butter.
  • Spoon a heaping 1/2 cup of the stuffing mixture in each squash half and place in a large shallow baking dish. Drizzle on any remaining melted butter.
  • Cover tightly with foil and bake for 1 hour or until squash is tender and dressing is warmed through. If desired, remove foil during the last 10 minutes to brown up the top.

BAKED ACORN SQUASH WITH APPLE STUFFING



Baked Acorn Squash with Apple Stuffing image

So, so good with pork.

Provided by Rebecca

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h

Yield 2

Number Of Ingredients 9

1 tablespoon olive oil
1 acorn squash, halved and seeded
1 apple, diced
2 tablespoons diced celery
2 tablespoons water
2 teaspoons minced onion
2 teaspoons butter, cubed
1 teaspoon maple syrup
1 pinch ground cinnamon, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil.
  • Place squash, cut-side down, on baking sheet.
  • Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil.
  • Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 38.8 g, Cholesterol 10.8 mg, Fat 11.2 g, Fiber 5.8 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 44.1 mg, Sugar 14.9 g

BAKED ACORN SQUASH WITH APPLE STUFFING



Baked Acorn Squash With Apple Stuffing image

Make and share this Baked Acorn Squash With Apple Stuffing recipe from Food.com.

Provided by Dancer

Categories     Apple

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 small acorn squash, halved and seeded (1 1/2 lbs. total)
2 small apples, peeled and diced
2 tablespoons diced celery
2 tablespoons finely chopped onions
2 teaspoons margarine, melted
1 pinch salt
1 pinch fresh ground pepper

Steps:

  • Preheat oven to 400 degrees.
  • Prepare a square baking pan with cooking spray.
  • Place squash cut-side down in a baking pan.
  • Bake 20 minutes.
  • While squash is baking, combine apples, celery, onion, margarine and 2 tablespoons water in a medium bowl; mix well.
  • Turn squash cut-sides up.
  • Sprinkle with salt and pepper.
  • Divide apple mixture to fill cavities of the squash.
  • Bake stuffed squash halves, covered with foil, 30 minutes or more.
  • Serve hot.

APPLE-STUFFED ACORN SQUASH



Apple-Stuffed Acorn Squash image

This is the most incredible recipe that I make every Thanksgiving.

Provided by cksmom1

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h30m

Yield 6

Number Of Ingredients 8

3 acorn squash, halved and seeded
2 tablespoons stick margarine
1 cup chopped onions
3 cups peeled, seeded, and chopped Granny Smith apples
½ cup golden raisins
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
  • Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
  • While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
  • Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 51 g, Cholesterol 29.7 mg, Fat 13.2 g, Fiber 6.1 g, Protein 10 g, SaturatedFat 6.7 g, Sodium 228.7 mg, Sugar 24.8 g

APPLE-STUFFED ACORN SQUASH



Apple-Stuffed Acorn Squash image

"You'll find this delicious squash is a welcome change from plain vegetable side dishes," assures Karen Scaglione of Nanuet, New York. "It makes a great accompaniment to pork roast."

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 2 servings.

Number Of Ingredients 5

1 medium acorn squash
1 cup chopped peeled apple
4 teaspoons honey
2 teaspoons butter
1/8 teaspoon ground cinnamon

Steps:

  • Cut squash in half; discard seeds. Place squash cut side up in a 9x5-in. loaf pan. Fill centers with apple. Cover and bake at 400° for 30 minutes., In a microwave-safe bowl, combine honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. , Bake, uncovered, 25-30 minutes longer or until tender.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 47mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 11g fiber), Protein 3g protein.

ACORN SQUASH WITH CRANBERRY APPLE STUFFING



Acorn Squash With Cranberry Apple Stuffing image

Some days I need a little inspiration. I knew that I would be baking squash for our Shabbat dinner tonight. And I knew it would have some delicious dried cranberries in it. I just wasn't entirely sure what form it would all take. I looked around on the internet for a bit and saw this scrumptious looking recipe for a Southern style baked acorn squash and was on my way! Well, here it is.

Provided by Elanas Pantry

Categories     Low Protein

Time 40m

Yield 4 squash, 4 serving(s)

Number Of Ingredients 6

2 acorn squash
boiling water
2 apples, peeled, cored and chopped into 1/4 inch pieces
1/2 cup dried cranberries
1 teaspoon cinnamon
2 tablespoons grapeseed oil (though if you can do dairy, butter works just as well)

Steps:

  • Cut squash in half and with a spoon, remove pulp and seeds.
  • In a large pyrex baking dish place squash cut-side down.
  • Pour 1/4-inch boiling water into pyrex dish (or use 1/4 inch room temperature apple juice for extra sweetness).
  • Place dish in oven and bake squash for 30 minutes at 350 degrees.
  • In a large bowl, combine apples, cranberries and cinnamon and grapeseed oil to make stuffing.
  • Remove squash from the oven after the 30 minutes.
  • Turn halves over and stuff center of each squash half with apple mixture.
  • Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender.

Nutrition Facts : Calories 189.1, Fat 7.2, SaturatedFat 0.7, Sodium 7.5, Carbohydrate 33.9, Fiber 5.7, Sugar 7.7, Protein 2

ACORN SQUASH WITH MAPLE APPLE STUFFING



Acorn Squash With Maple Apple Stuffing image

An easy to prepare winter treat. I prefer to use grade B maple syrup as the flavor is stronger than grade A. Great with pork or curried main dishes. From Whole Foods.

Provided by Chandra M

Categories     Vegetable

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 5

1 medium acorn squash
2 cups tart apples, chopped (about 2 medium)
3 tablespoons butter, melted
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon

Steps:

  • Cut squash in half, top to bottom; remove pulp with a spoon.
  • Place cut side down in lined shallow baking pan.
  • Bake at 350° for 35 minutes. (or microwave until fork tender).
  • Combine apple, butter, maple syrup, and cinnamon; fill squash with mixture.
  • Continue baking cut side up 25 minutes or until acorn squash is tender.

Nutrition Facts : Calories 413.4, Fat 17.8, SaturatedFat 11.1, Cholesterol 45.8, Sodium 134.5, Carbohydrate 68.1, Fiber 7.2, Sugar 37, Protein 2.3

ACORN SQUASH WITH APPLE-CORNBREAD STUFFING



Acorn Squash With Apple-Cornbread Stuffing image

Saw this on the Weber Grill site and decided to try it. Some prep work involved but very good. Pretty filling by itself but we served this with cheese ravioli on the side. This stuffed squash would also be great with pork or turkey.

Provided by Busy Lindsay

Categories     < 4 Hours

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

2 acorn squash, halved lengthwise and seeds discarded
2 cups cranberry juice
1 granny smith apple, halved and cored
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/2 cup onion, finely chopped
2 cups cornbread, crumbled
1/4 cup dried cranberries
1/4 cup pecans, chopped
1 teaspoon thyme leaves
1/2 teaspoon sage
sea salt
ground black pepper

Steps:

  • 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.
  • 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.
  • 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, crandberries, pecans, tyme and sage. Add salt and pepper to taste. Mix to combine ingredients.
  • 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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