Acorn Squash Stuffed With Apricots and Cornbread

Name: Acorn Squash Stuffed With Apricots and Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cornbread, cut into 1/2-inch cubes; 2 tablespoons extra virgin olive oil, plus; additional extra virgin olive oil, for brushing squash; 2 large Spanish onions, thinly sliced; ½ cup finely diced celery & leaves; 2 tablespoons finely chopped fresh sage; 2 teaspoons finely chopped garlic; 1 ½ cups hot water or 1 ½ cups vegetable broth; ½ cup chopped dried apricot; ½ cup chopped pecans, lightly toasted (optional); 2 tablespoons finely chopped parsley; salt & freshly ground black pepper, to taste; 3 large acorn squash, halved and seeded; boiling water

Servings: persons

4 cups cornbread, cut into 1/2-inch cubes
2 tablespoons extra virgin olive oil, plus
additional extra virgin olive oil, for brushing squash
2 large Spanish onions, thinly sliced
½ cup finely diced celery & leaves
2 tablespoons finely chopped fresh sage
2 teaspoons finely chopped garlic
1 ½ cups hot water or 1 ½ cups vegetable broth
½ cup chopped dried apricot
½ cup chopped pecans, lightly toasted (optional)
2 tablespoons finely chopped parsley
salt & freshly ground black pepper, to taste
3 large acorn squash, halved and seeded
boiling water

1
Preheat oven to 400 degrees.
2
On baking sheet, spread cornbread cubes and toast until lightly browned, 15 to 20 minutes.
3
Transfer to bowl and set aside.
4
In heavy 2-quart pot, heat oil over high heat.
5
Add onions, celery, sage and garlic and saute 20 minutes.
6
Add water or broth, apricots and pecans, if desired.
7
Simmer until two-thirds of liquid is absorbed, about 10 minutes.
8
Fold vegetables, parsley and salt and pepper, to taste, into cornbread.
9
(Filling can be refrigerated for up to 1 day.)
10
When ready to bake, preheat oven to 350 degrees.
11
In baking pans large enough to hold them in single layer, place squash halves cut-side down.
12
Brush skin lightly with oil.
13
Pour 1/2-inch boiling water into pans and bake 20 minutes, until squash are halfway cooked.
14
(Or, in microwave-safe dish, microwave 10 to 15 minutes, until halfway cooked.)
15
Transfer squash to plate until cool enough to handle.
16
(This can be done 8 hours ahead.)
17
Fill squash with stuffing and return, stuffing side up, to pan.
18
(This can be done 4 hours ahead.)
19
Bake about 1 hour, until squash pierce easily with tip of knife.
20
Before serving, cut each squash half in half again.

468

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 14 ingredients. The key ingredients include: 4 cups cornbread, cut into 1/2-inch cubes, 2 tablespoons extra virgin olive oil, plus, additional extra virgin olive oil, for brushing squash, 2 large Spanish onions, thinly sliced, and more.

Yes, Acorn Squash Stuffed With Apricots and Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!