Savory Southern-Style Cornbread Dressing Stuffed Acorn Squash
Delight in the comforting flavors of Southern cuisine with this Savory Southern-Style Cornbread Dressing Stuffed Acorn Squash. This unique take on traditional dressing combines the heartiness of cornbread, savory herbs, and a medley of aromatic vegetables, all baked inside tender acorn squash. The squash acts as a natural baking dish, sealing in moisture and adding a slightly sweet flavor that complements the dressing beautifully. Ideal for holiday gatherings, family dinners, or as a warm, satisfying side dish, this recipe brings a touch of Southern charm to your table.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Butter
2 tablespoons (Melted, for sautéing)
Onion
1 cup (Chopped)
Celery
1 cup (Chopped)
Chicken Broth
2 cups (Liquid, for mixing)
Dried Sage
1 1/2 teaspoons (Spice)
Dried Thyme
1 teaspoon (Spice)
Black Pepper
1/4 teaspoon (Ground, to taste)
Stale Bread
6 slices (Cubed)
Cornbread
4 cups (Crumbled)
Eggs
2 (Beaten)
Small Acorn Squash
4 (Halved and seeds removed)
Butter
4 tablespoons (Melted, for brushing)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and celery, cooking for 3 to 4 minutes until vegetables are tender and fragrant, stirring occasionally.
3
Pour in the chicken broth, then add the dried sage, thyme, and black pepper. Stir everything together and simmer for about 1 minute to meld the flavors.
4
In a large mixing bowl, combine the cubed stale bread and crumbled cornbread. Pour the warm broth and vegetable mixture over the bread, stirring gently until all ingredients are well combined. If the mixture appears too dry or crumbly, gradually add more chicken broth until it holds together.
5
Stir in the beaten eggs, mixing until evenly incorporated. This step is crucial; adding the eggs last prevents them from scrambling due to the heat of the broth.
6
Prepare your acorn squash by cutting each one in half and scooping out the seeds. To ensure they sit flat, trim a small slice off the bottom of each half.
7
Using a brush, generously coat the insides of the squash halves with the melted butter, enhancing both flavor and moisture.
8
Carefully spoon a heaping 1/2 cup of the dressing mixture into each acorn squash half, pressing down slightly to maximize filling.
9
Arrange the stuffed squash halves in a large, shallow baking dish. Drizzle any remaining melted butter over the top of the stuffing.
10
Cover the dish tightly with aluminum foil and bake for 1 hour, or until the squash is tender and the dressing is heated through. For a golden, crisp topping, remove the foil during the last 10 minutes of baking.
11
Once finished, allow the dish to cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Southern-Style Cornbread Dressing Stuffed Acorn Squash?
It is a unique Southern dish where traditional cornbread dressing, flavored with herbs and aromatic vegetables, is baked inside tender acorn squash halves.
What are the primary ingredients for the dressing?
The dressing consists of crumbled cornbread, cubed stale bread, onion, celery, chicken broth, eggs, and seasonings like sage and thyme.
At what temperature should the oven be set?
The oven should be preheated to 400°F (200°C).
How do I prepare the acorn squash for stuffing?
Cut each squash in half, scoop out the seeds, and trim a small slice off the bottom of each half so they sit flat.
Why should I trim the bottom of the acorn squash?
Trimming the bottom ensures that the squash halves sit flat in the baking dish and do not roll over during cooking.
How long does the dish need to bake?
The dish should bake for a total of 1 hour, or until the squash is tender.
Why is it important to add the eggs last to the dressing mixture?
Adding the eggs last prevents them from scrambling if the chicken broth and vegetable mixture is still hot.
How much dressing should I put in each squash half?
You should spoon a heaping 1/2 cup of the dressing mixture into each acorn squash half.
Should the baking dish be covered while in the oven?
Yes, cover the dish tightly with aluminum foil for most of the baking time to seal in moisture.
How can I get a golden, crisp topping on the dressing?
Remove the aluminum foil during the last 10 minutes of the baking process.
What herbs are used in this recipe?
This recipe uses dried sage, dried thyme, and black pepper for a savory profile.
Can I make this recipe vegetarian?
Yes, you can easily make it vegetarian by substituting the chicken broth with vegetable broth.
What should I do if the dressing mixture is too dry?
If the mixture is too dry or crumbly, gradually add more chicken broth until it holds together properly.
How many acorn squashes do I need for this recipe?
The recipe calls for 4 small acorn squashes, which will yield 8 stuffed halves.
What role does the butter play in the recipe?
Butter is used for sautéing the vegetables, brushing the inside of the squash for flavor, and drizzling over the top for richness.
Why is stale bread used in addition to cornbread?
Stale bread cubes provide structure and help the dressing absorb the liquid without becoming overly mushy.
Is this dish suitable for holiday gatherings?
Yes, it is ideal for Thanksgiving, holiday gatherings, or as a comforting family side dish.
How do I know when the squash is fully cooked?
The squash is done when the flesh is tender and can be easily pierced with a fork.
How should I sauté the vegetables?
Melt 2 tablespoons of butter in a large skillet over medium heat and cook the onion and celery for 3 to 4 minutes.
How many servings does this recipe provide?
The recipe makes 8 stuffed squash halves, typically serving 4 to 8 people depending on the meal size.
Can I use fresh sage and thyme instead of dried?
Yes, though you should generally use three times the amount of fresh herbs when replacing dried herbs.
What kind of bread is best for the 'stale bread' component?
White bread or sourdough work well; just ensure it is cubed and slightly dried out.
Should I peel the acorn squash?
No, the skin of the acorn squash acts as a natural bowl and is edible once baked tender.
How do I remove the seeds?
After cutting the squash in half, use a spoon to scoop out the seeds and stringy pulp.
Can I add other ingredients like cranberries or nuts?
While not in the original recipe, many Southern variations include additions like pecans or dried cranberries for extra texture.
What is the first step in the instructions?
The first step is to preheat your oven to 400°F (200°C).
How do I mix the broth and bread?
Combine the cubed bread and crumbled cornbread in a bowl, then pour the warm broth and vegetable mixture over them and stir gently.
Does the squash need to be seasoned before stuffing?
The recipe suggests brushing the insides with melted butter to enhance flavor and moisture before adding the stuffing.
How long should the dish cool before serving?
Allow the dish to cool slightly for a few minutes to let the flavors settle and make it easier to handle.
Can this be served as a main course?
Yes, because it is hearty and contains grains and vegetables, it can serve as a satisfying vegetarian main dish.