I've made cornbread dressing so often that I just winged it here. I baked the halved acorn squash, covered, for about 45 minutes. Then I filled the cavities with cornbread dressing, sprinkled a little raw bacon on top, and baked them about 20 minutes longer. The extra dressing went in a casserole alongside.
The kids treated the squash like bowls and ate mostly dressing. I think they were a little perplexed. (Aunt Shana, are you reading? Ben's wearing a trendy necklace that his sister made him from your Christmas gift! They played with the beads in such utter absorption that I kept checking on them because usually that quiet means naughty or sleeping.)
But my husband ate the squash right down to the skin.
(Specifically, dark days' ingredients, all local and organic noted: acorn squash, cornmeal, organic eggs, milk, butter, organic celery, onion, organic bacon, collards, organic garlic)
That looks GOOOOOD! We grew a lot of butternut squash this year, and have a decent supply for winter, but no Acorn Squash :(
ReplyDeleteEnjoy yours!
Sounds keen to me! Cast iron is awesome. And just about anything with squash! I really enjoy seeing your dark days meals.
ReplyDeleteCornbread stuffing... ingenious! With bacon... perfect! I never would have thought of that on my own. Yum!
ReplyDeleteI love cast iron and cook almost exclusively in it or glass.
ReplyDeleteYou had me at bacon for this recipe - MMMM.
we have been enjoying acorn squash, too, but I was stuffing with shiitake and onion. I need to kick it up a notch; I like the cornbread dressing idea.
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