Thanksgiving Recipe: Acorn Squash with Maple Corn Bread Stuffing

Yesterday, I posted about maple corn bread. Today, we’re going to make stuffing out of that corn bread. Then, we’re going to go a step further and stuff some acorn squash with it. You can, of course, eat the stuffing on its own as a side – it’s fantastic solo. But if you want something a little more elegant, the squash makes for a pretty presentation, and the flavors complement each other really well.

The corn bread is sweet, the vegetables are tender and flavorful, thyme adds a savory edge, and dried cranberries that have been plumped up in boiling water add both a pop of color and a fruity accent. Chopped pecans add crunch. Acorn squash, mild and sweet itself, is cooked until tender enough to be scooped out with a spoon.

I first had these 11 years ago, at a girls’ night in with some former colleagues. The hostess made them, and I remember asking her where she’d gotten the stuffing recipe. I loved the combination of corn bread, maple syrup, and cranberries. I went out the next day and bought a copy of the magazine. I’ve had it on my shelf ever since. It’s a bit faded and dog-eared, but still hanging in there.

I don’t really like sage, so I use thyme instead, but you should do whatever suits you.

The corn bread can be made several days in advance and kept in a sealed bag. The squash can be prepared and baked partway the night before, and you can toast the corn bread then, too, so that all you have to do on Thanksgiving is assemble the stuffing and bake.

Note: if you make the corn bread gluten free, this is a great gluten-free stuffing option. Use olive oil instead of butter, and it’s dairy free as well!

Acorn Squash with Maple Corn Bread Stuffing
Adapted from Cooking Light, November 2002

1 recipe Maple Corn Bread
6 acorn squash
Several cups of boiling water
1 cup dried cranberries
2 teaspoons olive oil
1 large yellow onion, chopped
4 stalks celery, chopped
4 carrots, chopped
A few sprigs fresh thyme, stems removed, or 1 teaspoon dried
3 cloves garlic, minced or pressed
4 tablespoons (1/2 stick) unsalted butter, melted
1 to 1-1/2 cups chicken or vegetable broth
1/2 cup chopped pecans
3/4 teaspoon kosher or fine grain sea salt
1/4 teaspoon black pepper

Preheat the oven to 400°. Spray a sheet pan with oil.

Cut the Maple Corn Bread into cubes and spread in one layer on the oiled sheet pan. Bake 30 minutes, turning once with a spatula, until lightly browned and crispy. Set aside.

Meanwhile, halve the acorn squash lengthwise and scoop out the seeds. Spray two or three large baking dishes (however many you need to hold all the squash) with oil.

Place the squash in the pans, cut side down, and pour boiling water over them to a depth of about 1/2 inch.

When the corn bread cubes are done toasting and out of the oven, reduce the heat to 350°. Place the squash inside, and bake for 30 minutes. Note: they will not be fully cooked yet.

Place the dried cranberries in a bowl, and cover with boiling water. Cover and set aside for 30 minutes.

While the squash are cooking and the cranberries are hydrating, in a large nonstick pan or Dutch oven, sauté the onion, celery, and carrot in the olive oil until just tender, about 10 minutes. Add the garlic and thyme, and sauté a few minutes more.

When the squash come out of the oven, drain any remaining water from the baking dishes, and turn the squash cut side up. Using a pastry brush, baste the squash with the melted butter.

Drain the cranberries.

In a large bowl, gently toss together the cubed corn bread, vegetables, cranberries, broth, pecans, and salt.