Acorn Squash With Apple Cornbread Stuffing Recipe

• 2 x acorn squashes halved lengthwise, seeds discarded
• 2 c. cranberry juice
• 1 x Granny Smith apple halved, cored
• 1 Tbsp. extra-virgin extra virgin olive oil
• 1 x garlic clove chopped
• 1/2 c. minced onion
• 2 c. cornbread crumbled
• 1/4 c. dry cranberries
• 1/4 c. pecans toasted, minced
• 1 tsp minced fresh thyme
• 1/2 tsp sage Kosher salt to taste Freshly-grnd black pepper to taste

1. Grill the squash halves, cut-side down, over Indirect Medium heat for 40 min, turning once halfway through grilling time.
2. Remove from the grill and let stand at room temperature.
3. Meanwhile, in a small saucepan over medium heat, cook the cranberry juice till reduced to 1/4 c., about 20 min.
4. To make the Stuffing: Grill the apple, cut-side down, over Direct Medium heat for 8 to 10 min, turning once halfway through grilling time.
5. Allow to cold slightly; chop and set aside.
6. In a large saute/fry pan over medium heat, hot the oil.
7. Add in the garlic and onion and saute/fry till the onion is translucent/soft, about 4 min.
8. Remove from the heat and add in the minced apple along with the rest of the stuffing ingredients including salt and pepper to taste.
9. Put 1 Tbsp.
10. of the reduced cranberry juice in the cavity of each squash half then spoon in about 1/2 c. of the stuffing.
11. Grill over Direct Medium heat till squash is tender and stuffing is golden brown, about 5 min.
12. Serve immediately.
13. This recipe yields 4 servings.
14. Comments: This festive side dish captures the reassuring flavors of winter comfort food with a hot medley featuring caramelized apples and seasoned cornbread in a "bowl" of grill-roasted squash.

acorn, cranberry juice, extravirgin extra virgin olive oil, garlic, onion, cranberries, pecans, thyme, salt

Taken from cookeatshare.com/recipes/acorn-squash-with-apple-cornbread-stuffing-62390 (may not work)