Does anyone have the recipe for stuffed acorn squash with maple cornbread stuffing???

[kwormann]

It was mentioned on another thread and I dont remember seeing it in Nov....and mine was already taken to school for cut and paste.

It sounds good. TIA!

[valchemist]

two recipes in the November issue:


* Exported from MasterCook *

Roasted Squash Stuffed with Corn Bread Dressing

Recipe By :Cooking Light Magazine. November 2002. Page: 150.
Serving Size : 10 Preparation Time :0:00
Categories : Meatless

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 1/2 cups (1/2-inch) cubed Maple Corn Bread
Cooking spray
5 acorn squash (about 1 pound each)
4 cups boiling water, divided
1 cup dried cranberries
1/4 cup dried currants
2 teaspoons olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrot
2 tablespoons chopped fresh sage
3 garlic cloves, minced
1 cup vegetable broth
1/4 cup chopped pecans, toasted
2 tablespoons finely chopped fresh parsley
3/4 teaspoon fine sea salt
1/4 teaspoon black pepper

Directions.
You can make the Maple Corn Bread and toast it ahead. Roast the squash and refrigerate it up to 2 days. All you'll have to do on Thanksgiving Day is assemble the dish and bake it.

The Maple Corn Bread recipe can be found in the November 2002 issue.

1. Preheat oven to 400 degrees.

2. Arrange corn bread cubes in a single layer on a jelly roll pan coated with cooking spray. Bake at 400 degrees for 30 minutes or until corn bread is toasted, stirring twice. Set aside.

3. Decrease oven temperature to 350 degrees.

4. Cut each squash in half lengthwise, and discard the seeds and membranes. Place the squash, cut sides down, in a 13 x 9-inch baking pan. Coat the squash with cooking spray. Pour 2 cups of boiling water over squash. Cover and bake at 350 degrees for 20 minutes. Remove the squash from pan.

5. Place cranberries, currants, and 2 cups boiling water in a bowl. Cover and let stand 30 minutes. Drain.

6. Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Add celery, carrot, sage, and garlic; saute 3 minutes.

7. Combine toasted corn bread cubes, cranberry mixture, onion mixture, broth, and remaining ingredients in a bowl, tossing to coat.

8. Spoon about 1-1/2 cups dressing mixture into each squash half. Place the squash halves in pan, cut sides up.

9. Bake at 350 degrees for 30 minutes or until the tip of a knife pierces squash easily. Yield: 10 servings (serving size: 1 stuffed squash half).




* Exported from MasterCook *

Maple Corn Bread

Recipe By :Cooking Light Magazine. November 2002. Page: 151.
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon vegetable oil
1 1/2 cups all-purpose flour
3/4 cup masa harina
3/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon fine sea salt
1 1/2 cups water
1/3 cup maple syrup
5 tablespoons butter, melted
1 jalapeno pepper, finely chopped

Directions.
1. Preheat oven to 350 degrees.

2. Coat a 9-inch cast-iron skillet with oil. Place in oven for 10 minutes.

3. Lightly spoon flour and masa harina into dry measuring cups; level with a knife. Combine flour, masa harina, cornmeal, baking powder, and salt in a large bowl, stirring well with a whisk.

4. Combine water and remaining ingredients in a small bowl, stirring with a whisk. Add water mixture to flour mixture, stirring until moist. Spoon batter into preheated pan.

5. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Remove corn bread from pan; cool completely on a wire rack. Yield: 12 servings.

[kwormann]

Thanks Val....they look amazing!