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How Do I Cook This? Hubbard Squash with Cornbread Stuffing

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 450
A hearty and flavorful dish combining roasted Hubbard squash filled with savory cornbread stuffing, perfect for a comforting meal.

Ingredients

Squash

  • 1 each 10-12 lb hubbard squash (Large winter squash)

Stuffing

  • 12 cups gluten-free stuffing cornbread, cut into 1-inch cubes
  • 6 tbsp unsalted butter
  • 2 each onions (finely diced)
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 2 each apples (diced)
  • 1 cup pecans (toasted)
  • 1/2 cup dried cranberries
  • 2 large eggs
  • 1 cup low or no sodium vegetable stock
  • 1 cup half and half
  • to taste salt and pepper
  • 2 tbsp fresh sage (chopped)

Instructions 

  • Preheat oven to 375°F (190°C). Cut and bake the squash until tender, then refrigerate if needed.
  • Preheat oven to 350°F (175°C). Sauté onions with butter, add herbs and apples, then combine with cornbread, pecans, cranberries, eggs, stock, and half and half. Mix well.
  • Stuff the prepared squash with the mixture, cover with foil, and bake for 45 minutes. Remove foil and bake an additional 10-15 minutes until browned.

Notes

Ensure the squash is fully cooked before stuffing for best results.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Cornbread, Hubbard Squash, Stuffing