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Category: Squash
Prep Time: Cook Time: Total Time:
2 acorn squashes, halved lengthwise, seeds discarded
2 cups cranberry juice
Stuffing
1 Granny Smith apple, halved and cored
1 tbsp extra virgin olive oil
1 garlic clove, minced
1/2 cup finely chopped onion
2 cups cornbread, crumbled
1/4 cup dried cranberries
1/4 cup pecans, toasted and chopped
1 tsp chopped fresh thyme
1/2 tsp sage
Kosher salt and black pepper
Grill the squash halves, cut side down, over indirect medium heat (350°F to 450°F) for 40 minutes, turning once. Keep the lid closed as much as possible during grilling. 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.
Grill the apple, cut side down, over direct medium heat, with the lid closed as much as possible, for 8 to 10 minutes, turning once. 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 tbsp of the reduced cranberry juice in the cavity of each squash half and then spoon in about 1/2 cup of the stuffing. Grill over direct medium heat until the squash is tender and the stuffing is golden, about 5 minutes. Serve immediately. Serves 4
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Grilled - ACORN SQUASH WITH APPLE-CORNBREAD STUFFING
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Category: Squash
Prep Time: Cook Time: Total Time:
2 acorn squashes, halved lengthwise, seeds discarded
2 cups cranberry juice
Stuffing
1 Granny Smith apple, halved and cored
1 tbsp extra virgin olive oil
1 garlic clove, minced
1/2 cup finely chopped onion
2 cups cornbread, crumbled
1/4 cup dried cranberries
1/4 cup pecans, toasted and chopped
1 tsp chopped fresh thyme
1/2 tsp sage
Kosher salt and black pepper
Grill the squash halves, cut side down, over indirect medium heat (350°F to 450°F) for 40 minutes, turning once. Keep the lid closed as much as possible during grilling. 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.
Grill the apple, cut side down, over direct medium heat, with the lid closed as much as possible, for 8 to 10 minutes, turning once. 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 tbsp of the reduced cranberry juice in the cavity of each squash half and then spoon in about 1/2 cup of the stuffing. Grill over direct medium heat until the squash is tender and the stuffing is golden, about 5 minutes. Serve immediately. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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