Stuffed Winter Squash Recipe

Looking for a comforting, seasonal dish that’s perfect for the holidays? This stuffed winter squash, featuring a classic cornbread stuffing with savory onions, celery, and a hint of sage, is a beautiful and delicious way to celebrate fall flavors.

Select 8-10 good-sized winter squash or pumpkins. (You’ll have about a cup of stuffing to add to each squash/pumpkin.) Read the whole recipe before you begin! 

1. Crumble the bread. You can use all cornbread or regular bread (make sure it is hard to absorb the liquid).
2. Prepare the squash by cutting out a lid for each (acorn or pumpkin) or slicing them in half (butternut). Set any lids aside, as they must be added during the last 15-20 minutes of cooking so as not to over bake.)
3. Scoop out the seeds and place the squash on an oiled baking sheet. Consider making the cavities bigger, saving the pulp for as squash soup later on.
4.  Salt and pepper the cavities
5. Prepare the stuffing.
   • 1 cup chopped onion
   • 1 cup chopped celery
   • ½ cup melted butter (or oil)
   • 6 cups crumbled cornbread
   • 4 cups crumbled stale bread (any kind)
   • 2 teaspoons salt
   • ½ teaspoon pepper
   • 1 tablespoon dried sage (or 1/8 cup finely chopped fresh sage)
   • 3-4 cups of vegetable broth
   • Butter or oil to drizzle on top

    

6. Preheat the over to 360 degrees.
7. Melt the butter or oil in a sauté pan.
8. Sauté the onion and celery until soft and translucent.
9. In a large bowl, mix the breadcrumbs, salt, pepper, and sage.
10. Add in the celery and onion mixture.
11. Toss together until all is evenly distributed.
12. Taste the stuffing! Add salt, pepper, and sage as needed.
13. Slowly add the broth as you continue tossing (the mixture should be wet, not soggy).
14. Carefully spoon the stuffing into each squash cavity. Be generous, but not overly, the mixture will expand as it bakes. If you have too much stuffing, bake it in an oiled pan and place a spoonful of extra stuffing underneath each squash.
15. Drizzle butter (or oil) on top.
16. Bake at 350 degrees for an hour or so. Keep an eye, out as it depends on which squash you have chosen how long it will need to bake.
17. Set a timer to add the lids for the last 15-25 minutes.
18. Insert a knife into the squash to make sure it is done.

Enjoy!