Southern Cornbread Dressing In Acorn Squash

1. 1

   Preheat oven to 400u00b0F.

2. 2

   In a skillet, melt 2 tablespoons butter on medium heat and cook onion and celery for 3 to 4 minutes until tender, stirring occasionally.

3. 3

   Add chicken broth, sage, thyme and pepper to taste and cook over medium heat for 1 minute.

4. 4

   In a large bowl, combine bread cubes and cornbread. Pour broth/vegetable mixture over all and stir to combine. If the mixture is dry or crumbly looking, add broth until it will hold together.

5. 5

   Stir in the eggs. (Stirring in the eggs last prevents the hot broth from scrambling them.).

6. 6

   Cut acorn squash in half and scoop out the seeds. Cut a small slice off the sides, so the squash will lay flat in the baking dish.

7. 7

   Generously brush insides of squash with melted butter.

8. 8

   Spoon a heaping 1/2 cup of the stuffing mixture in each squash half and place in a large shallow baking dish. Drizzle on any remaining melted butter.

9. 9

   Cover tightly with foil and bake for 1 hour or until squash is tender and dressing is warmed through. If desired, remove foil during the last 10 minutes to brown up the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.