I posted a recipe for stuffed squash several weeks ago. This is a variation I like even better. These acorn rings have a much higher ratio of cornbread stuffing to squash. I am a carb lover, so you know I will like this variation better.
This is a great recipe. There are so many variables you can personalize. You can make this vegetarian or meat lovers. Add in any cheeses or herbs you want, you get the idea. Make it your own. This recipe is a great base to start with.
If you are making you own stock, recipe below, start that first.
Hopefully you get a good idea of how to make the rings from the video- it means I need to type less ;).
Basically you start by cutting your squash into 1/2-3/4 inch rings. Hollow them out. Make stuffing. Fill rings with stuffing. Bake until tender. Brush with melted butter. Enjoy!
I think the rings are so beautiful.
Acorn Squash Rings with Cornbread Stuffing
- 1 acorn squash
- 4 cups cornbread, broken into small pieces
- 3/4 cup vegetable or chicken stock I like to make my own, in big batches. I will include that recipe below.
- 2 tablespoons olive oil
- 3/4 cup diced celery
- 1/2 cup diced onions
- 1 tablespoon minced garlic
- 3/4 cup mushrooms, sliced optional
- 3/4 cup ground sausage, crumbled and cooked. optional. If you prefer, omit.
- 1 teaspoon sage I used dry, but if you had fresh, slice it thinly.
- 1 egg, beaten
- salt and pepper to taste I used about 2 teaspoons salt and 1 teaspoon pepper. This would depend largely on how salty your stock is.
- 2 tablespoons melted butter reserve for after baking
- Preheat oven to 400 degrees.Line baking sheet with parchment paper.Wash acorn squash well. Slice off both ends of squash. Cut rings by cutting 1/2-3/4 inch sections of squash. Hollow out insides of squash. Place rings on baking dish. Sprinkle with a little salt.I like to cook my veggies before adding them to the cornbread mix. Heat olive oil in heavy bottom pan over medium heat. Add celery, onions and mushrooms. Saute until they are tender. A few minutes before they finish, add in garlic. Continue to cook another few minutes. In a medium sized bowl, combine cornbread, veggies, stock, egg, sage salt and pepper. I used a portion scoop to scoop in the cornbread stuffing. I really like the dome shape it gives. If you don't have one, just use a large spoon and form it. Place in oven and bake until the squash is tender and the cornbread is browned. Mine took about 25 minutes. Once it is removed, brush with melted butter. Now, sit back and enjoy. You deserve it!
- 9 cups water
- 1 1/2 cups rough chop onions
- 1 cup rough chop celery
- 1 cup rough chop carrots
- 1 tablespoon minced garlic
- 1 teaspoon salt
- Add all ingredients to stock pot. Allow to boil over medium heat until the stock has reduced by several inches in your pan. I like to let mine go on a low boil for about 45 minutes. Strain out all the veggies. Use immediately or store in the fridge for up to one week.This is a great recipe to use as a base for soups, sauces, stuffings, etc. Now, sit back and enjoy. You deserve it.