Main
Recipes
Course
Sauces and Condiments
salad dressing
Acorn Squash Stuffed With Apricots and Cornbread Recipe

Acorn Squash Stuffed With Apricots and Cornbread Recipe

Posted by

Rate It!

Acorn Squash Stuffed With Apricots and Cornbread

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

4 cups cornbread, cut into 1/2-inch cubes
2 tbsp extra virgin olive oil , plus
additional extra virgin olive oil , for brushing squash
2 large spanish onions, thinly sliced
1/2 cup finely diced celery & leaves
2 tbsp finely chopped fresh sage
2 tsp finely chopped garlic
1 1/2 cups hot water or 1 1/2 cups vegetable broth
1/2 cup chopped dried apricot
1/2 cup chopped pecans, lightly toasted (optional)
2 tbsp finely chopped parsley
salt & freshly ground black pepper , to taste
3 large acorn squash, halved and seeded
boiling water

Directions:

Preheat oven to 400 degrees.
On baking sheet, spread cornbread cubes and toast until lightly browned, 15 to 20 minutes.
Transfer to bowl and set aside.
In heavy 2-quart pot, heat oil over high heat.
Add onions, celery, sage and garlic and sauté 20 minutes.
Add water or broth, apricots and pecans, if desired.
Simmer until two-thirds of liquid is absorbed, about 10 minutes.
Fold vegetables, parsley and salt and pepper, to taste, into cornbread.
(Filling can be refrigerated for up to 1 day.)
When ready to bake, preheat oven to 350 degrees.
In baking pans large enough to hold them in single layer, place squash halves cut-side down.
Brush skin lightly with oil.
Pour 1/2-inch boiling water into pans and bake 20 minutes, until squash are halfway cooked.
(Or, in microwave-safe dish, microwave 10 to 15 minutes, until halfway cooked.)
Transfer squash to plate until cool enough to handle.
(This can be done 8 hours ahead.)
Fill squash with stuffing and return, stuffing side up, to pan.
(This can be done 4 hours ahead.)
Bake about 1 hour, until squash pierce easily with tip of knife.
Before serving, cut each squash half in half again.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	821.72 Kcal (3440 kJ)
Calories from fat	319.63 Kcal
		% Daily Value*
Total Fat	35.51g	55%
Cholesterol	89.91mg	30%
Sodium	961.53mg	40%
Potassium	1206.88mg	26%
Total Carbs	117.35g	39%
Sugars	31.97g	128%
Dietary Fiber	10.49g	42%
Protein	15.74g	31%
Vitamin C	26.5mg	44%
Iron	6.5mg	36%
Calcium	326.4mg	33%

Amount Per 100 g
Calories	171.46 Kcal (718 kJ)
Calories from fat	66.69 Kcal
		% Daily Value*
Total Fat	7.41g	55%
Cholesterol	18.76mg	30%
Sodium	200.63mg	40%
Potassium	251.83mg	26%
Total Carbs	24.49g	39%
Sugars	6.67g	128%
Dietary Fiber	2.19g	42%
Protein	3.29g	31%
Vitamin C	5.5mg	44%
Iron	1.4mg	36%
Calcium	68.1mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Sausage Cranberry Cornbread Stuffing

Cubed cornbread, Cubed white bread, Ground sausage and 10 more..
Easy Pasta Fagioli

White kidney beans, Diced tomatoes with juice and 15 more..
African Red Beans

Dried red kidney beans , presoaked overnight, Water and 8 more..
Diner Meat Loaf

Onion, finely chopped, Celery rib, chopped, Olive oil and 15 more..
Minestrone With Tortellini Soup

Italian sausage, spicy, Onion, chopped, Beef broth and 14 more..
Seafood-Stuffed Potatoes

Potatoes (about 3 lb), Onion, finely chopped and 9 more..
How to Get Kids to Eat their Veggies Spaghetti Sauce

Spaghetti sauce (i use del monte garlic and herb, or four... and 16 more..