Butternut Squash and Corn Bread Stuffing Muffins

1. 1

   Preheat the oven to 350.

2. 2

   Arrange the squash halves cut sides up on a large rimmed baking sheet and rub with oil.

3. 3

   Season with salt and pepper and turn the squash cut sides down.

4. 4

   Roast for about 1 hour, or until tender.

5. 5

   Let cool slightly.

6. 6

   Increase the oven temperature to 375.

7. 7

   Spread the corn bread cubes on a large baking sheet and bake for about 20 minutes, until toasted.

8. 8

   Let cool completely.

9. 9

   Leave the oven on.

10. 10

    Generously butter a 12-cup muffin tin.

11. 11

    In a medium skillet, cook the bacon over moderate heat until crisp.

12. 12

    Using a slotted spoon, transfer the bacon to a paper towellined plate.

13. 13

    Heat 1/4 cup of the bacon fat in the skillet.

14. 14

    Add the red onion and cook over moderate heat until softened, about 4 minutes.

15. 15

    Add the celery, garlic and sage and cook, stirring occasionally, until the celery is softened, about 4 minutes.

16. 16

    Stir in the bacon.

17. 17

    Peel the roasted squash.

18. 18

    Transfer 3 cups of the squash to a food processor, add the sugar and puree until smooth.

19. 19

    Season the mixture with salt, add the eggs and process until incorporated.

20. 20

    Add the chicken stock and process again.

21. 21

    In a large bowl, combine the toasted corn bread with the squash puree and let stand for 5 minutes.

22. 22

    Stir lightly, add the onion-bacon mixture and 1 teaspoon of salt and stir again.

23. 23

    Mound the stuffing in the prepared muffin cups.

24. 24

    Wrap any extra stuffing in a piece of heavy-duty foil.

25. 25

    Bake the muffins and any extra foil-wrapped stuffing in the upper third of the oven for about 40 minutes, until crisp on top and heated through.

26. 26

    Unmold the stuffing muffins and serve hot.

* Per serving · 4 servings · Values may vary.