Traditionally, southern dressing or stuffing is baked alongside a hen or turkey. This is pretty much the same dressing recipe but it's baked inside acorn squash. The squash keeps the dressing from drying out and provides another side dish.
- 2 tablespoons butter
- 1 cup onion, chopped
- 1 cup celery, chopped
- 2 cups chicken broth (may need more or less)
- 1 1⁄2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1⁄4 teaspoon black pepper, to taste (I like mine peppery)
- 6 slices stale bread, cubed
- 4 cups cornbread, crumbled
- 2 whole eggs, beaten
- 4 small acorn squash (small size, about 4 pounds total)
- 4 tablespoons butter, melted
- Preheat oven to 400°F.
- In a skillet, melt 2 tablespoons butter on medium heat and cook onion and celery for 3 to 4 minutes until tender, stirring occasionally.
- Add chicken broth, sage, thyme and pepper to taste and cook over medium heat for 1 minute.
- In a large bowl, combine bread cubes and cornbread. Pour broth/vegetable mixture over all and stir to combine. If the mixture is dry or crumbly looking, add broth until it will hold together.
- Stir in the eggs. (Stirring in the eggs last prevents the hot broth from scrambling them.).
- Cut acorn squash in half and scoop out the seeds. Cut a small slice off the sides, so the squash will lay flat in the baking dish.
- Generously brush insides of squash with melted butter.
- Spoon a heaping 1/2 cup of the stuffing mixture in each squash half and place in a large shallow baking dish. Drizzle on any remaining melted butter.
- Cover tightly with foil and bake for 1 hour or until squash is tender and dressing is warmed through. If desired, remove foil during the last 10 minutes to brown up the top.