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 WITH MIXED-GRAIN STUFFING
Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and the snappy pomegranate relish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Brush a baking sheet with oil. Mix together 1 1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with spice mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes.
- Turn cut-sides up and fill with stuffing, mounding slightly (you should use about 3/4 cup in each squash half). These can be made ahead and refrigerated, covered, up to 1 day; bring to room temperature before baking. Bake, covered with parchment-lined foil, until heated through, about 15 minutes. Serve, with relish and sprinkled with toasted almonds and parsley.
STUFFED ACORN SQUASH
Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!
Provided by Weavre
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
- Bake in preheated oven for 60 minutes, or until squash is very tender.
Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g
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 SAUSAGE BREAD STUFFING
Provided by Molly O'Neill
Categories dinner, main course
Time 1h15m
Yield Six servings
Number Of Ingredients 11
Steps:
- Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh. Place in a large roasting pan and set aside.
- Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes. Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
- Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 45 minutes. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 14 grams, Carbohydrate 46 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 807 milligrams, Sugar 3 grams, TransFat 0 grams
ACORN SQUASH WITH LEFTOVER STUFFING
Our Test Kitchen offer up this unique way to present leftover stuffing. Serve this squash as a hearty side dish or as a meatless entree.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 680mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein.
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.
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