Vegetarian Stuffed Acorn Squash Recipe With Cornbread Stuffing Food

CORNBREAD DRESSING STUFFED ACORN SQUASH

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.

CORNBREAD-STUFFED ROASTED SQUASH

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 WITH LEFTOVER STUFFING

Steps:

• Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.

WILD RICE STUFFED ACORN SQUASH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
• Make the stuffing mix as instructed on the package, and set aside.
• Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
• Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

STUFFED ACORN SQUASH WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut both acorn squash in half. Using a spoon, remove the seeds and fibers, and discard. Leave as much of the squash as possible within the skins. Place squash halves, cut side down, in a baking pan with 1/2-inch water in the bottom.
• Bake squash in the preheated oven for 40 minutes.
• Meanwhile, prepare the filling. Place almonds in a single layer on a small baking sheet, and toast in the oven until lightly browned, about 5 minutes; remove from the oven and set aside.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 5 minutes. Drain and discard excess fat.
• Add olive oil to the same skillet, reduce heat to medium, and cook and stir onion, apple, cabbage, and almonds with sausage until vegetables are tender, about 10 minutes. Stir in almonds, sage, and thyme. Season to taste with salt and pepper.
• Turn squash cut-side up on the baking pan, and fill centers with cabbage mixture.
• Return to the oven and bake until the filling is hot, and squash is tender and easily pierced with a fork, about 20 minutes more.

VEGETARIAN STUFFED ACORN SQUASH

Steps:

• Cut squash in half, remove seeds, and bake, cut side down, at 350 degrees for 30 minutes.
• Meanwhile, saute onions, celery, and carrot in butter or oil until soft and translucent. Add garlic and mushrooms, and continue cooking until they are soft and have released their juices. Add sherry to "deglaze" the pan, and allow to simmer briefly.
• Add bread cubes, raisins, sunflower seeds, sun-dried tomatoes, and walnuts, stir to combine. Add sage and salt/pepper to taste, then enough broth to soften; remove from heat.
• Once cooled slightly, stir in shredded cheese.
• Add stuffing to interior of squash, mounding as needed, and bake covered another 20-30 minutes. For a crunchier top, remove cover for the last 10 minutes.

ACORN SQUASH STUFFED WITH HERBED CORNBREAD STUFFING WITH SEITAN

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.