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1
Preheat the oven to 350.
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2
Arrange the squash halves cut sides up on a large rimmed baking sheet and rub with oil.
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3
Season with salt and pepper and turn the squash cut sides down.
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4
Roast for about 1 hour, or until tender.
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5
Let cool slightly.
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6
Increase the oven temperature to 375.
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7
Spread the corn bread cubes on a large baking sheet and bake for about 20 minutes, until toasted.
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8
Let cool completely.
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9
Leave the oven on.
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10
Generously butter a 12-cup muffin tin.
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11
In a medium skillet, cook the bacon over moderate heat until crisp.
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12
Using a slotted spoon, transfer the bacon to a paper towellined plate.
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13
Heat 1/4 cup of the bacon fat in the skillet.
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14
Add the red onion and cook over moderate heat until softened, about 4 minutes.
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15
Add the celery, garlic and sage and cook, stirring occasionally, until the celery is softened, about 4 minutes.
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16
Stir in the bacon.
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17
Peel the roasted squash.
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18
Transfer 3 cups of the squash to a food processor, add the sugar and puree until smooth.
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19
Season the mixture with salt, add the eggs and process until incorporated.
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20
Add the chicken stock and process again.
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21
In a large bowl, combine the toasted corn bread with the squash puree and let stand for 5 minutes.
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22
Stir lightly, add the onion-bacon mixture and 1 teaspoon of salt and stir again.
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23
Mound the stuffing in the prepared muffin cups.
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24
Wrap any extra stuffing in a piece of heavy-duty foil.
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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.
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26
Unmold the stuffing muffins and serve hot.
