Roasted Squash Stuffed with Corn Bread Dressing

  • Nc1kwa Posted: 12/05/08
    Worthy of a Special Occasion

    Great entree the best corn bread stuffing I have made and great comfort food. I changed a few items to make it vegan and used it for a thanksgiving entree

  • Jana67 Posted: 12/24/09
    Worthy of a Special Occasion

    Ugh. I followed the recipe to a T and the stuffing was too dry for our liking. The second bake must have dried it out. If I bother to try it again I would probably cover it rather than crisp the top.

  • iamkarat Posted: 11/21/09
    Worthy of a Special Occasion

    very labor intensive, flavor was good but stuffing was a little dry - could use some butter to give it more body. the acorn squash was just OK, needs more flavor, maybe some parmesan.

  • bmv0220 Posted: 11/13/10
    Worthy of a Special Occasion

    I'm not one to rate a lot of recipes, so just know I'm serious when I say this was dynomite. I did add some apple chicken sausage to the stuffing mixture, but think next time I will just serve the sausage on the side. The cornbread stuffing is a must, and along with the nuts and cranberries, really makes the dish something special. I really can't wait to make this again soon.

  • rstarrlemaitre Posted: 01/08/11
    Worthy of a Special Occasion

    Agreed that it is labor intensive - but worth it! A wonderful blend of savory, spicy, and sweet. The corn bread stuffing was so good that the squash underneath almost felt like an afterthought - though still yummy. I would recommend adding another 15 or 20 minutes to the bake time, to make the squash more tender.

  • SandiMcMc Posted: 01/01/12
    Worthy of a Special Occasion

    I made this dish for our Cooking Light Virtual Supper Club. Here's the link- I thought it was a perfect Autumn Harvest dish ~ hearty and filling. . . but I confess, I missed the butter! I used cornbread stuffing and left out the currants. I'd make it again!

  • EllenDeller Posted: 11/07/13
    Worthy of a Special Occasion

    My husband & I agree that this is really fabulous, but in part because instead of a relatively tasteless acorn squash, I used a bright orange kombucha squash from the farmer's market. I also roasted the squash a bit longer and did not use water--just oiled it, sprinkled it with garlic salt and put it face down on foil. I didn't find this dry at all, though one could always just add more chicken stock for extra moisture. I also soaked the dried fruit just five minutes; more might have leached out the flavor. So good! Served with some turkey breakfast links and braised greens.


More From Cooking Light