SQUASH CORNBREAD
This is a moist cornbread recipe that allows you to use up some of the extra zucchini or squash you have on hand. You can reduce or increase sugar or salt, depending on your cornbread preferences. It can be served with stew, chili, beans, or fried cabbage.
Provided by Crina
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
- Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 24.3 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 269.5 mg, Sugar 4.9 g
VEGETARIAN STUFFED ACORN SQUASH RECIPE WITH CORNBREAD STUFFING
Steps:
- Gather the ingredients and preheat oven to 400 F.
- Slice each acorn squash in half and remove the seeds. Brush the squash with the softened margarine and set aside.
- In a large skillet, saute the onion, celery, and apple in the olive oil for 6 to 8 minutes.
- Reduce heat and add the maple syrup, raisins, herbs, salt and pepper and stir to combine.
- In a large bowl, mix together the stuffing mix with the onion, celery and apple mixture until well combined. Spoon this mix into each squash half.
- Place on baking sheet and cover each squash with foil.
- Bake for 40 to 45 minutes, or until squash is soft.
- Serve with vegetarian gravy if desired and enjoy!
Nutrition Facts : Calories 276 kcal, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 7 g, Protein 3 g, SaturatedFat 2 g, Sodium 204 mg, Sugar 23 g, Fat 10 g, ServingSize 6 servings, UnsaturatedFat 0 g
CORNBREAD-STUFFED ROASTED SQUASH
Coming up with a scrumptious, satisfying vegetarian main dish for the holidays can be tricky. Search no more! This stuffed squash is loaded with classic fall flavors, and thanks in part to the Vitamix wet-chop, the prep for this dish is relatively simple.
Provided by Jodi Berg
Categories HarperCollins Squash Cornmeal Blender Kid-Friendly Side Lunch Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 400°F (200°C).
- 2. Spread the cornbread cubes over a rimmed baking sheet and bake for 30 minutes, stirring halfway through, until golden brown and toasted. Set aside to cool on a wire rack. Leave the oven on but reduce the temperature to 350°F (180°C). Line a baking sheet with foil or a silicone baking mat.
- 3. Meanwhile, combine the cranberries and currants with 1 cup boiling water in a heatproof bowl and let sit for 30 minutes to rehydrate. Drain well.
- 4. Halve each squash. Discard the seeds and membranes and place cut side down on the baking sheet. Roast for 30 minutes, or until the squash is just tender. Leave the oven on.
- 5. Meanwhile, wet-chop the vegetables: Fill the Vitamix container with water up to the 5-cup (1.2-L) mark, add the onion, and secure the lid. Select Variable 8. Use the On/Off switch to quickly pulse 3 times. Drain well and repeat the process with the celery (3 pulses) and carrot (4 pulses), draining thoroughly in a colander.
- 6. Heat the olive oil in a large skillet over medium-high heat. Add the onion, celery, carrot, sage, and garlic and cook until the vegetables are softened and the onion is translucent, 3 to 5 minutes. Remove from the heat.
- 7. Mix together the toasted cornbread, cranberry-currant mixture, sautéed vegetables, broth, pecans, parsley, salt, and pepper in a large bowl.
- 8. Divide the stuffing among the squash halves. Place the squash in a large serving/baking dish, stuffing side up, and bake for 30 minutes, or until the squash is tender and the stuffing is golden brown.
ACORN SQUASH STUFFED WITH HERBED CORNBREAD STUFFING WITH SEITAN
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
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
ACORN SQUASH WITH APPLE-CORNBREAD STUFFING
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
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.
CORNBREAD DRESSING STUFFED ACORN SQUASH
If you're having a small Thanksgiving, then this Cornbread Dressing Stuffed Acorn Squash would be the perfect addition. Sliced acorn squash is stuffed with a classic cornbread stuffing and baked. The perfect individual size!
Provided by Nicole
Categories Side Dish
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Cut ends off of acorn squash, so you can stand both ends up straight. Cut in half. Try to make sure to leave enough of the end so there is a bottom for the stuffing to rest in.
- Brush the squash on all sides with three teaspoons of olive oil. Sprinkle with salt and pepper. Place flesh-side down on a large, rimmed baking sheet. Roast for 30 minutes.
- While the squash roasts, make the stuffing. Add sausage to a medium non-stick skillet. Set on a medium-high heat and use a wooden spoon to break it up, cook until browned. Add a teaspoon of olive oil along with celery, onion, sage and 1/2 teaspoon salt. Saute until slightly softened, 5-6 minutes.
- Add bread, cornbread, butter, poultry seasoning, chicken stock, egg, hot sausage, veggies and remaining 1/4 teaspoon salt to a medium bowl. Stir to combine. Season to taste with salt and pepper.
- Once the squash roasts for 30 minutes, remove from the oven. Use a spatula to flip the squash over, then evenly divide the stuffing between the squash. Place back in the oven for another 25-30 minutes until the squash is soft and stuffing is crisp and golden brown.
Nutrition Facts : ServingSize 1 squash with stuffing, Calories 296 kcal, Carbohydrate 41 g, Protein 8 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 599 mg, Fiber 4 g, Sugar 4 g
CORNBREAD
We included this simple, delicious cornbread to stuff the Cornbread-Stuffed Roasted Squash, but you may find yourself making it again to serve along with your favorite soup or chili.
Provided by Jodi Berg
Time 45m
Yield Serves 8 servings
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 425°F (220°C). Lightly coat an 8-inch (20-cm) square pan with cooking spray, or a similar-size cast-iron skillet, if you prefer.
- 2. Place the milk, egg whites, whole egg, yogurt, butter spread, and sugar into the Vitamix container in the order listed and secure the lid. Select Variable 1. Turn the machine on and slowly increase the speed to Variable 8. Blend for 20 seconds.
- 3. Combine the flour, cornmeal, baking soda, salt, and baking powder in a medium bowl. Mix well.
- 4. Pour the egg mixture into the flour mixture and mix by hand until well combined.
- 5. Pour the batter into the pan and bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Cool in the pan and then slice.
WHOLE STUFFED BUTTERNUT SQUASH
This recipe offers an entire vegetarian Thanksgiving meal in one dish: creamy butternut squash, crisp green beans, cornbread with savory herbs, cranberries and pecans, plus buttered carrots. It makes a beautiful centerpiece of the feast or a deluxe side. Save the extra squash you scoop from the middle before stuffing to make soup or for roasting. It's a little work removing the flesh with a melon baller, but consider it prep for another meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375°F. Line a sheet pan with parchment paper or a silicone mat and place a rack on top.
- Halve the butternut squash lengthwise. Remove the seeds and discard. Using a melon baller, cut a channel into the neck of the squash, leaving a 3/4-inch border of flesh on the sides and bottom. Save the removed squash for another use or discard. Season the flesh with salt and pepper.
- Heat 1 tablespoon of the olive oil over medium-high heat in a small skillet. Add the celery and onions and cook just until softened, about 3 minutes. Combine the celery and onions, cornbread, rosemary, thyme, sage, cranberries and pecans in a bowl and toss to combine well. Add the vegetable stock and mix just until moistened and combined. Season with salt and pepper.
- Line the bottom of each butternut squash half with a layer of green beans. Top with the cornbread filling. Lay the carrot down the middle of 1 of the squash halves. Spread about 1 teaspoon of the butter over the carrot (enough to generously coat) and dot the cornbread mixture evenly with the remaining butter. Sprinkle the carrot with the brown sugar. Slide the squash pieces next to each other and carefully close the butternut squash and lay on one side. Tie in the middle and at each end with butcher's twine.
- Crumple a piece of aluminum foil into a 24-inch-long "snake". Curl this around and place on the prepared rack. Nestle the squash inside it so the squash sits flat on the rack and doesn't roll.
- Drizzle the whole squash with the remaining 1 tablespoon olive oil and sprinkle generously with salt and pepper. Roast until a knife easily slides through all of the layers, 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer to a cutting board and let it sit for 10 minutes. Slice crosswise and serve.
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Servings 12Estimated Reading Time 2 mins
- Preheat your oven to 350 degrees F. Break apart your corn muffins or bread into small pieces and place on a baking sheet. Place tray into the oven and allow to bake until they are toasty and then set aside. Increase oven temperature to 400°F.
- Split your delicata squashes length-wise and scrape out the seeds. Place cleaned squash pieces cut side up on a oiled baking sheet. Divide 4 tablespoons of butter evenly among the squashes. Season with salt and pepper and bake in oven for 25-30 minutes, until tender. Remove from oven and set pan aside.
- Preheat a large skillet on the stovetop with olive oil. Remove al fresco sausage from casing and place into hot skillet. Break up the sausage and cook until golden brown and transfer sausage to a large bowl to cool. While sausage cooks, chop your onion, apple, celery and garlic.
- Add 2.5 Tablespoons of butter to the existing skillet and allow the butter to brown. Once golden brown, add your chopped fresh ingredients as well as your poultry seasoning and chicken base. Once mixture is softened, add white wine and allow it to deglaze the pan. Once the wine has been absorbed, transfer the mixture to a large bowl to cool.
ROASTED SQUASH STUFFED WITH CORN BREAD DRESSING RECIPE ...
From myrecipes.com
5/5 (7)Calories 398 per servingServings 10
- Arrange corn bread cubes in a single layer on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until corn bread is toasted, stirring twice. Set aside.
- Cut each squash in half lengthwise, and discard the seeds and membranes. Place the squash, cut sides down, in a 13 x 9-inch baking pan. Coat the squash with cooking spray. Pour 2 cups of boiling water over squash. Cover and bake at 350° for 20 minutes. Remove the squash from pan.
ROASTED SQUASH STUFFED WITH CORN BREAD DRESSING – FAIR ...
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CORNBREAD STUFFED ACORN SQUASH | RECIPE - KOSHER
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MAPLE ROASTED ACORN SQUASH WITH VEGAN CORNBREAD SAUSAGE ...
From nikkivegan.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 1 hr 20 mins
- Preheat the oven to 325 degrees. Wash and dry the acorn squash. Cut in half, remove the seeds, and set aside. Finely chop the onions, celery, garlic, and herbs. Tip: The smaller the pieces the better. You can opt to use to a food processor to make this process quick and easy, just make sure to do the onions and celery first since they'll need to cook longer.
- Cut the cornbread into large 1" crouton shaped squares and place on a lined cookie sheet. Bake at 325 for 20-25 minutes or until dried out and toasty. Transfer to a large mixing bowl and set aside.Raise the heat in the oven to 400 degrees.
- Remove the casing from the sausages and cut or crumble into a warm pan set to medium high heat with 1/2 tbsp of vegan butter. Cook for 2-3 minutes to brown slightly then remove from the pan and set aside.
CORNBREAD-STUFFED ZUCCHINI RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 4Total Time 55 minsCategory Zuchinni
- Preheat oven to 375°F. Spread cornbread in an even layer on one end of a baking sheet. Cut zucchini in half lengthwise. Using a serrated tomato corer or melon baller, scoop out zucchini pulp to equal 3 cups pulp, leaving a 1/2-inch shell intact. Coarsely chop 1 1/2 cups of pulp; reserve remaining pulp for another use. Brush zucchini shells with 2 tablespoons of the canola oil. Place zucchini shells on baking sheet with cornbread, and sprinkle with 1/4 teaspoon of the salt. Bake zucchini and cornbread at 375°F until cornbread is lightly browned, 8 to 10 minutes. Reduce oven temperature to 350°F.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add ground chicken to skillet; cook, stirring to crumble, until browned, 5 to 6 minutes. Add onion, garlic, paprika, pepper, reserved 1 1/2 cups zucchini pulp, and remaining 3/4 teaspoon salt to skillet; cook, stirring occasionally, until onion is tender, about 3 minutes. Transfer mixture to a large bowl, and stir in cornbread, white Cheddar cheese, corn, and parsley. Divide chicken mixture evenly among zucchini shells. Place shells on a baking sheet.
HOW DO I COOK THIS? HUBBARD SQUASH WITH CORNBREAD STUFFING ...
From justalittlebitofbacon.com
Cuisine AmericanCategory Side DishServings 10Total Time 2 hrs 15 mins
- Cut the top off the squash. You'll want to cut a large enough opening for the stuffing while leaving the cavity nice and deep. Scoop out the seeds and stringy bits. Place the squash cut side down on a large baking sheet. Bake for 45-60 minutes, or until just tender.
- The squash may be wrapped up and refrigerated overnight at this point. Just be sure to take the squash out to warm up for at 2 hours before stuffing and baking.
ROASTED STUFFED BUTTERNUT SQUASH - MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (40)Calories 245 per servingCategory Entree, Side
- Preheat oven to 400 degrees F (204 C) and set out a baking sheet with parchment paper or a silicon liner or grease a 9x13-inch (or similar size) baking dish.
- In the meantime, if you haven’t already done so, prepare quinoa by adding quinoa and water to medium saucepan and bringing to a boil over high heat. Once boiling, reduce heat to a low simmer, cover, and cook for 18-20 minutes, or until fluffy and the water is absorbed. Remove lid and let cool completely (uncovered) on the stovetop.
- Halve the squash lengthwise (tip and stem) by inserting your knife point into the squash and rocking toward the base. Then remove your knife, flip the squash around 180 degrees and insert the point into the same spot, but rock it toward the stem, pressing down firmly but carefully to split the squash in half.
- Scoop out seeds with a spoon or ice cream scoop. Then brush with oil (or water) and sprinkle with coconut sugar, cinnamon (optional), and salt. Place cut-side down on a lined baking sheet or baking pan.
6 BEST STUFFED ACORN SQUASH RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
- Stuffed Acorn Squash with Cornbread. With lots of fragrant fall herbs, these cornbread stuffing-filled acorn squash halves make a great vegan main dish or a Thanksgiving substitute for those who don't eat turkey.
- Vegan Quinoa-stuffed Acorn Squash. High-protein quinoa makes a great filling for acorn squash that turn the vegetable into a main. Candied or toasted pecans, raisins, and balsamic vinegar give the filling an autumnal flavor that complements the slightly sweet squash perfectly.
- Barley Stuffed Acorn Squash. Pearl barley has a nutty, hearty texture that makes a delicious stuffing for acorn squash, especially when combined with chopped carrot, celery, onion, and veggie broth.
- Barbecue or Baked Stuffed Squash. To give your meal some vegetarian barbecue flare, stuff acorn squash halves with this delicious baked bean mixture. These work as a fiber-rich main dish or a unique side for a fall cookout.
- Baked Stuffed Acorn Squash with Beef and Tomatoes. For a savory take on acorn squash, try this tomato and beef dish. The stuffing gets its flavor from tomatoes, green and red peppers, and just a little cinnamon that will warm you from the inside out.
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CORNBREAD 'N' SQUASH DRESSING RECIPE - SOUTHERN LIVING
From southernliving.com
Category Thanksgiving RecipesTotal Time 45 mins
- Preheat oven to 350°. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well on paper towels.
- Melt butter in skillet over medium-high heat; add onion, bell pepper, and celery, and sauté 8 to 10 minutes or until vegetables are tender. Remove skillet from heat.
- Stir in soup and next 4 ingredients. Gently stir in cornbread and squash. Spoon mixture into a lightly greased 13- x-9-inch baking dish.
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