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Spiced Acorn Squash with Poblano Cornbread Stuffing
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5 from 1 vote

Spiced Acorn Squash with Charred Poblano Pepper - Cornbread Stuffing

Prep Time35 mins
Cook Time1 hr 35 mins
Total Time2 hrs 10 mins
Course: Vegetarian Main Dish
Servings: 4
Author: Susan Pridmore


  • 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


  • Char the peppers under the broiler. Stock in a sealed container for 15 minutes, peel, stem, seed, and coarsely chop.
  • 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.
  • 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.
  • 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.
  • Add the wine and simmer for 5 minutes.
  • 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.
  • Scoop the stuffing into the bowls of the squash and finish with a flourish of pepitas.