Southern Cornbread Dressing in Acorn Squash
Transform your holiday table with this stunning Southern Cornbread Dressing in Acorn Squash—a delicious twist on classic comfort food that's as beautiful as it is flavorful. This recipe combines the tender, nutty sweetness of roasted acorn squash with the savory richness of Southern-style cornbread dressing, infused with aromatic herbs like sage and thyme. Perfectly portioned for an elegant presentation, each squash half is hollowed out and filled with a moist, golden-baked stuffing made from crumbled cornbread, sautéed celery and onions, and a hint of buttery warmth. Easy to prepare and packed with seasonal charm, this dish is ideal for impressing guests at Thanksgiving or any festive gathering. Serve it as a vegetarian-friendly main course or a standout side dish—the perfect fusion of rustic charm and indulgent flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups cornbread (crumbled)
- 1 cup celery (diced)
- 1 cup onion (diced)
- 4 tablespoons butter
- 1.5 cups chicken or vegetable broth
- 1 teaspoon sage (dried)
- 1 teaspoon thyme (dried)
- 2 tablespoons parsley (chopped fresh)
- 1 whole egg (lightly beaten)
Instructions
Preheat your oven to 400°F (200°C).
Cut each acorn squash in half and scoop out the seeds to create a hollow center.
Brush the cut sides and interiors of the squash halves with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for 25 minutes, or until the squash is tender when pierced with a fork.
In a large skillet, melt the butter over medium heat. Add the diced celery and onion, and sauté until softened, about 5 minutes.
In a large mixing bowl, combine the crumbled cornbread, cooked celery and onion mixture, sage, thyme, and parsley. Mix well.
Add the beaten egg and 1 cup of the chicken or vegetable broth to the cornbread mixture. Stir gently to combine, adding more broth as needed to achieve a moist but not soggy consistency.
Once the squash has finished roasting, remove it from the oven and carefully flip the halves cut side up. Reduce the oven temperature to 375°F (190°C).
Spoon the cornbread dressing into the hollowed-out centers of each squash half, packing the filling lightly.
Return the stuffed squash to the oven and bake for an additional 25-30 minutes, or until the dressing is golden brown and heated through.
Remove from the oven, let cool for 5 minutes, and serve warm. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
5006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.4 g | 229% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 10044 mg | 437% | |
| Total Carbohydrate | 758.5 g | 276% | |
| Dietary Fiber | 102.7 g | 367% | |
| Total Sugars | 108.3 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1938 mg | 149% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 10061 mg | 214% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
