Acorn Squash with Corn Bread Stuffing Recipe

Name: Acorn Squash with Corn Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squash, cut in half; 4 tsp. olive oil; 3/4 cup chopped sweet onion; 4 celery stalks, chopped; 3/4 cup sliced mushrooms; 2 tsp. ground sage; 1/2 tsp. black pepper; 4 s, chopped; 4 small corn muffins, crumbled; 3/4 cup low sodium vegetable broth; 2 cups mandarin orange segments, canned, drained; 2 Tbsp. dried cranberries; 2 Tbsp. pecans, chopped; 32 fl oz (4 cups)

Servings: persons

2 acorn squash, cut in half
4 tsp. olive oil
3/4 cup chopped sweet onion
4 celery stalks, chopped
3/4 cup sliced mushrooms
2 tsp. ground sage
1/2 tsp. black pepper
4 s, chopped
4 small corn muffins, crumbled
3/4 cup low sodium vegetable broth
2 cups mandarin orange segments, canned, drained
2 Tbsp. dried cranberries
2 Tbsp. pecans, chopped
32 fl oz (4 cups)

1
PREHEAT oven to 400F.
2
REMOVE seeds from each squash half.
3
Place cut side down on baking sheet sprayed with vegetable pan spray.
4
Bake squash 40 minutes or until tender.
5
HEAT olive oil in non-stick skillet over medium heat.
6
Add onions and celery; saute 4 to 5 min.
7
Add mushrooms, sage, pepper and BOCA sausages; cook for an additional 2 to 3 min.
8
Stir in corn muffins until combined.
9
Remove from heat.
10
Stir in broth until well combined.
11
REMOVE squash from oven and fill with equally divided stuffing mix.
12
Place back in oven for 10 to 15 additional minutes.
13
Serve each person one stuffing filled squash half.
14
MIX mandarin oranges with cranberries and pecans.
15
Divide evenly among 4 bowls and serve for dessert.
16
COMPLEMENT each meal with an 8 fl oz (1 cup) glass of CRYSTAL LIGHT.

294

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

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: 2 acorn squash, cut in half, 4 tsp. olive oil, 3/4 cup chopped sweet onion, 4 celery stalks, chopped, and more.

Yes, Acorn Squash with Corn Bread Stuffing falls under the Soups & Stews 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!

Acorn Squash with Corn Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions