Southern Cornbread Dressing In Acorn Squash Recipe

Ingredients for Southern Cornbread Dressing In Acorn Squash

• 4 tablespoons butter
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 ½ cups chicken broth (or vegetable broth)
• Dried Sage
• Dried Thyme
• Black Pepper
• Stale Bread
• 2 cups crumbled cornbread
• 2 large eggs
• 2 medium acorn squash

How to Make Southern Cornbread Dressing In Acorn Squash

1. Preheat oven to 400°F (200°C).
2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 medium onion, chopped, and 2 celery stalks, chopped, and cook for 3-4 minutes until softened, stirring occasionally.
3. Pour in 1 ½ cups of chicken broth (or vegetable broth for a vegetarian option), 1 teaspoon dried sage, ½ teaspoon dried thyme, and salt and pepper to taste. Simmer for 1 minute.
4. In a large bowl, combine 4 cups of cubed stale bread (day-old is best) and 2 cups of crumbled cornbread.
5. Pour the broth mixture over the bread and cornbread, stirring gently to combine. If the mixture seems too dry, add more broth, 1 tablespoon at a time, until it's moist but not soggy.
6. Whisk in 2 large eggs.
7. Cut 2 medium acorn squash in half lengthwise and scoop out the seeds and stringy pulp.
8. Trim a small slice off the bottom of each squash half so they sit flat in a baking dish.
9. Brush the inside of each squash generously with 1 tablespoon of melted butter.
10. Spoon about 1 ½ cups of the dressing mixture into each squash half.
11. Drizzle any remaining melted butter over the top of the dressing.
12. Place the filled squash halves in a large, shallow baking dish. Cover tightly with foil.
13. Bake for 60 minutes, or until the squash is tender and the dressing is heated through.
14. Remove the foil during the last 10 minutes of baking to allow the top to brown slightly.