Spiced Acorn Squash with Charred Poblano Pepper - Cornbread Stuffing

Prep Time 35 mins Cook Time 95 mins Total Time 2 hrs 10 mins
Serves 4     adjust servings

Ingredients

  • 1 poblano pepper
  • 1 red pepper
  • 2 acorn squash
  • 1 Tbsp red pepper jam (or other pepper jam)
  • 2 Tbsp extra-virgin olive oil, divided
  • 1/2 yellow onion, diced (about 1/2 cup)
  • 1 apple, cored and diced (I used Braeburn)
  • 1 tsp crumbled dried sage
  • 1/2 tsp sea salt (or 1 tsp kosher salt)
  • 1/4 cup white wine (Pinot Grigio works well)
  • 6 cups lightly crumbled corn bread (use sage instead of the thyme in this recipe)
  • Spiced Butter (ingredients below)
  • 1/3 cup coarsely chopped parsley
  • 2 - 3 Tbsp pepitas

Spiced Butter

  • 4 Tbsp unsalted butter
  • 1/8 tsp smoked paprika
  • 1/8 tsp cayenne
  • 1/8 tsp kosher salt (or just a pinch of sea salt)

Instructions

  1. Char the peppers under the broiler. Stock in a sealed container for 15 minutes, peel, stem, seed, and coarsely chop.
  2. Lower oven temperature to 400˚F. Chop off the tops of the squash and shave a sliver off the bottoms if needed to allow them to stand upright on their own. Scoop out the seeds and pulp, and reserve for other uses or discard.
  3. Mix 1 Tbsp olive oil with the jam, and baste the rims and bowl of the squash. Set in a baking pan, and roast until tender - about 45-55 minutes, depending on their size.
  4. Heat 1 Tbsp olive oil in a large skillet and add the diced onion, apple, sage and salt. Sauté until the onion and apple pieces soften, about 10 minutes.
  5. Add the wine and simmer for 5 minutes.
  6. Add the crumbled cornbread, Spiced Butter (recipe below), and parsley. Toss to coat, cook for 5 minutes on the stove, and pile into a buttered 8"X8" baking dish. Bake at 350˚F for 15 - 20 minutes. It's fine to share the oven with the squash as long as the squash is softening.
  7. Scoop the stuffing into the bowls of the squash and finish with a flourish of pepitas.

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