Acorn Squash with Cornbread Stuffing

Acorn Squash with Cornbread Stuffing
Acorn Squash with Cornbread Stuffing
Acorn Squash with Cornbread Stuffing

Acorn Squash with Vegetarian Cornbread Stuffing


  • 2 Acorn Squash
  • 1 small box of jiffy cornbread 
  • 1 egg for cornbread
  • 1/3 cup milk for cornbread
  • 1 cup shaved brussel sprouts
  • 1 cup fresh cranberries
  • 1 cup chopped equal parts carrot, onion + celery
  • 1 cup veggie broth
  • 2 tbs butter
  • 2 tbs fresh sage
  • 2 tbs fresh thyme
  • salt+pepper


First thing’s first. In order to make cornbread stuffing you need a) cornbread! So, get yourself a box of the jiffy cornbread muffin mix and follow instructions on box. For this recipe I use the six muffin quantity which I think is perfect. If you CAN plan ahead, leave these out on the counter covered with a dishtowel for a few days. 

If you can't plan to make your own cornbread ahead of time, buy some cornbread stuffing starter from the store. Holiday meals like this are meant to be delicious not take over your life, so do what you gotta do.

Next step is to cut your acorn squash in half vertically and scoop out the seeds. Clean and roast if you want a snack - similar to pumpkin seeds. Place the acorn squash aside and then start your oven, set to 375F.

In a pan on the stove heat up to medium and your butter and let it melt. Add your mirepoix (the equal parts chopped celery, carrot and onion) and let simmer the butter for 10-15 minutes until soft.

 Next add in your cranberries and brussel sprouts and let soften for 5-10 minutes, don’t let the cranberries start to pop. Now you are ready to assemble the stuffing. 

Crumble your stale cornbread muffins or pour cornbread stuffing starter into the pan and incorporate but do not break up the stuffing too much. As you incorporate add veggie stock, herbs, salt and pepper until you have a crumbly yet sticks together stuffing. You want there to be the same kind of moisture you would have stuffing in a turkey- not as much as a pan right? The acorn squash will allow the moisture to stay in the stuffing like a turkey so not too doused. 

Now pile up your stuffing in the acorn squash so there is a heaping mound. Place in a pyrex dish or a casserole type dish and add a dab of butter to the top. Cover with tin foil and place in 375F degree oven. 

After twenty minutes take tin foil off and let bake for another 20-30 minutes till the squash is fork tender. Serve with a good sharp spoon (yes i said spoon) so that your guests can scoop out the lovely squash with their stuffing.