Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.



Wednesday, November 02, 2011

Cooking Light ~ Autumn Harvest

Our Cooking Light Virtual Supper Club is celebrating a 'Late Autumn Harvest'. Y'all know that every month we get together for a supper club. This is a group of friends from across the country
. . . Canada too!
This month I found something in the Cooking Light Recipes that could be great for a Thanksgiving side dish. I changed it up by using cornbread dressing and leaving out the currants.
Roasted Acorn Squash with Corn Bread Dressing
7 cups crumbled Corn Bread (I used leftovers)
4 acorn squash (about 1 pound each)
4 cups boiling water, divided
1 cup dried cranberries
2 tsp olive oil
1 cup finely chopped onion
1 cup finely chopped celery
2 Tbs chopped fresh sage
3 garlic cloves, minced
1 cup vegetable broth
1/4 cup chopped pecans, toasted
2 tTbs finely chopped fresh parsley
3/4 tsp fine sea salt
1/4 tsp black pepper

Preheat oven to 350°.
Cut each squash in half lengthwise, and discard the seeds and membranes. Place the squash, cut sides down, in a 13 x 9-inch baking pan. Pour 2 cups of boiling water over squash. Cover and bake at 350° for 20 minutes. Remove the squash from pan.
Place cranberries in 2 cups boiling water. Cover and let stand 30 minutes. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Add celery, sage, and garlic; saute 3 minutes.
Combine toasted corn bread cubes, cranberry mixture, onion mixture, broth, and remaining ingredients in a bowl, tossing to coat.
Spoon about 1 1/2 cups dressing mixture into each squash half. Place the squash halves in pan, cut sides up.
Bake at 350° for 30 minutes or until the tip of a knife pierces squash easily.
They were awesome ~ almost a meal in themselves. The only thing it was missing was the flavor of BUTTER. Sorry Cooking Light!
Now, let's see what everyone else has brought for our Autumn Harvest Supper...
Jerry has made a Pear Cake for dessert
Val has made Curried Butternut Squash and Potato Latkes with Apple Salsa
MaryAnn has made Warm White Beans with Roasted Fennel
Roz has our main dish, which is a Pork Tenderloin with Dijon Cranberry Sauce
Don't forget, that y'all are welcome to join in our virtual supper with the blog hop! Y'all enjoy~
Sandi

5 comments:

bellini said...

I have a cornbread stuffing on the back burner whenever I get around to it. I can't wait.Thank you so much for bringing this delicious recipe to our attention Sandi.

Jeanne said...

Totally fabulous. I go nuts for acorn squash. Will try it. Stuffing is a main meal right!?
xo Jeanne.
BKB.

A Tale of Two Cities said...

Sounds perfect for fall!

Roz said...

This is such a great recipe! I love everything in it and must try it for Thanksgiving! Thanks for giving us the 'thumbs up'!

JDeQ said...

This looks great Sandi - I have finally learned to appreciate squash so I'm going to have to give this a try.

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