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Southern Cornbread Dressing In Acorn Squash Recipe

Elevate your Thanksgiving or holiday feast with this stunning and flavorful Southern Cornbread Dressing baked inside tender acorn squash! This recipe takes the classic Southern dressing, known for its moist and savory goodness, and gives it a beautiful, autumnal twist. Baking the dressing inside the squash not only keeps it incredibly moist but also transforms the squash into a delicious edible bowl. Impress your guests with this unique and satisfying dish – the perfect blend of comfort food and elegant presentation.

Prep Time 20 mins
Cook Time 80 mins
Calories 251.6 kcal
Protein 12g
Rating 4.5 (2 Reviews)
Southern Cornbread Dressing In Acorn Squash 105

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Southern Cornbread Dressing In Acorn Squash

  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 ½ cups chicken broth
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • fresh ground black pepper, to taste
  • 4 cups cubed stale bread
  • 2 cups crumbled cornbread
  • 2 large eggs
  • 2 medium acorn squash
  • salt, to taste

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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.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

8g

Fat

30g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes The Americas American Southern Vegetarian Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Stuffings Dressings Side Dishes Vegetables American Southern United States Easy Dinner Party Fall Holiday Event Thanksgiving Seasonal Onions Squash Presentation Served Hot 4 Hours Or Less