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 Acorn Squash with Apple-Cornbread Stuffing

 



 

This festive side dish captures the reassuring flavors of winter comfort food with a warm medley featuring caramelized apples and seasoned cornbread in a “bowl” of grill-roasted squash.



2 acorn squashes, halved lengthwise, seeds discarded
 
2 cups cranberry juice

For the stuffing:

1 Granny Smith apple, halved and cored
 
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/2 cup chopped onion
2 cups cornbread, crumbled
1/4 cup dried cranberries
1/4 cup pecans, toasted and chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon sage
Kosher salt
Freshly ground black pepper


Grill the squash halves, cut side down, over Indirect Medium heat for 40 minutes, turning once halfway through grilling time. Remove from the grill and let stand at room temperature.

Meanwhile, in a small saucepan over medium heat, cook the cranberry juice until reduced to 1/4 cup, about 20 minutes.

To make the stuffing: Grill the apple, cut side down, over Direct Medium heat for 8 to 10 minutes, turning once halfway through grilling time. Allow to cool slightly; chop and set aside. In a large sauté pan over medium heat, warm the oil. Add the garlic and onion and sauté until the onion is translucent, about 4 minutes. Remove from the heat and add the chopped apple along with the rest of the stuffing ingredients including salt and pepper to taste.

Put 1 tablespoon of the reduced cranberry juice in the cavity of each squash half then spoon in about 1/2 cup of the stuffing. Grill over Direct Medium heat until squash is tender and stuffing is golden, about 5 minutes. Serve immediately.

Makes 4 servings.