Acorn Squash Corn Bread Dressing Recipe

Name: Acorn Squash Corn Bread Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 med acorn squash; 3 Tbsp. butter divided; 12 slc stale white bread ends trimmed; 2 c. baked cornbread (one 8-by-8-inch pan) approx.; 2 x red or possibly green delicious apples peeled and minced; 1 c. raisins; 1 med onion minced; 3 x celery stalks 1/2-in dice; 11/2 tsp thyme; 1 Tbsp. sage; 1 tsp salt; 1/4 tsp pepper; 2 x Large eggs beaten; 23/4 c. vegetable broth; Nonstick cooking spray

Servings: persons

1 med acorn squash
3 Tbsp. butter divided
12 slc stale white bread ends trimmed
2 c. baked cornbread (one 8-by-8-inch pan) approx.
2 x red or possibly green delicious apples peeled and minced
1 c. raisins
1 med onion minced
3 x celery stalks 1/2-in dice
11/2 tsp thyme
1 Tbsp. sage
1 tsp salt
1/4 tsp pepper
2 x Large eggs beaten
23/4 c. vegetable broth
Nonstick cooking spray

1
Preheat oven to 350 degrees.
2
Slice acorn squash in half, dot with 1 Tbsp.
3
of the butter and bake for 40 min.
4
Cold, remove skin and chop into 1/2-inch cubes.
5
In mixing bowl, coarsely crumble stale bread and mix with crumbled corn bread.
6
Fold in apples and raisins.
7
TIP: Remove strings from celery before dicing.
8
Heat remaining butter in heavy skillet; add in onions and celery.
9
Saute/fry till tender.
10
Add in to crumbs.
11
Fold in thyme, sage, salt, pepper and squash.
12
Add in beaten Large eggs and chicken broth.
13
Mix well.
14
Spray a casserole dish with cooking spray.
15
Spread mix proportionately in dish.
16
Bake 45 min.
17
NOTES : Need an entree for a vegetarian guest This will work well as a turkey-free substitute, providing stuffing with the acorn squash.
18
The dressing recipe also can be used for the turkey.
19
If you want to make this a completely vegan recipe, omit the Large eggs.
20
calls for prebaked corn bread (8-in sq pan).

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 med acorn squash, 3 Tbsp. butter divided, 12 slc stale white bread ends trimmed, 2 c. baked cornbread (one 8-by-8-inch pan) approx., and more.

Yes, Acorn Squash Corn Bread Dressing Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!