Acorn Squash With Apple-Cornbread Stuffing

Recipe Ingredients

2		Acorn squashes - halved lengthwise, seeds discarded
2 cups	474ml	Cranberry juice
		Stuffing
1		Granny Smith apple - halved, cored
1 tablespoon	15ml	Extra-virgin olive oil
1		Garlic clove - minced
1/2 cup	31g / 1.1oz	Chopped onion
2 cups	125g / 4.4oz	Cornbread - crumbled
1/4 cup	23g / 0.8oz	Dried cranberries
1/4 cup	36g / 1.3oz	Pecans - toasted, chopped
1 teaspoon	5ml	Chopped fresh thyme
1/2 teaspoon	2.5ml	Sage
		Kosher salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Grill the squash halves, cut-side down, over Indirect Medium heat for 40 minutes, turning once halfway through grilling time. Remove from the grill and let stand at room temperature.

Meanwhile, in a small saucepan over medium heat, cook the cranberry juice until reduced to 1/4 cup, about 20 minutes.

To make the Stuffing: Grill the apple, cut-side down, over Direct Medium heat for 8 to 10 minutes, turning once halfway through grilling time. Allow to cool slightly; chop and set aside.

In a large saute pan over medium heat, warm the oil. Add the garlic and onion and saute until the onion is translucent, about 4 minutes. Remove from the heat and add the chopped apple along with the rest of the stuffing ingredients including salt and pepper to taste.

Put 1 tablespoon of the reduced cranberry juice in the cavity of each squash half then spoon in about 1/2 cup of the stuffing. Grill over Direct Medium heat until squash is tender and stuffing is golden, about 5 minutes. Serve immediately.

Source:
"Weber's Recipes at http://www.weber.com"

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