Every Friday we take an inspiration from Pinterest and try to make a similar recipe – most of the time, we use the recipe as written and sub in Better Batter products. This week, however, the photo inspired us to do something on our own. This would be a great side dish any time, or a fantastic main dish for a vegetarian Thanksgiving meal if you omit the cubed chicken or turkey. You’ll need to start the recipe one day ahead of time, for best results. Each batch will make 2 squashes (two full, or four halves).

1/3 batch Better Batter Cornbread Mix, baked
1 cup chopped onion
2 c chopped celery
2 sticks plus 1 Tbsp melted butter or nondairy margarine
2-4 c vegetable, turkey, or chicken broth (make sure it’s gluten free!)
2 acorn squash
2 Tbsp brown sugar
8 ounces cooked chicken or turkey, cubed (optional)

Bake cornbread muffins as per the recipe. Allow cornbread muffins to cool, then cut into cubes and set out overnight to allow to become stale.

The next day, prepare the rest of your ingredients:

In a skillet over medium high heat, melt one tablespoon butter or non dairy margarine. Saute onion and celery in the butter until translucent – about 5-7 minutes. Set aside.

Melt remaining butter in a microwave safe bowl. Set aside.

In a larger bowl, combine cornbread, sauteed vegetables, and melted butter – toss well to combine. Gradually add just enough broth to moisten stuffing to desired consistency – you may need more or less depending on how dry your cornbread got overnight – this should be moist but not wet, and it should maintain its shape. If desired, stir in cooked, cubed chicken or turkey. Set aside.

Preheat oven to 350 degrees F.

Meanwhile wash acorn squash and cut off the tops – you may choose to cut these in half, or to keep them whole for baking and only cut off a ‘lid’ from the top. If keeping them whole, be sure to slice a very small slice off the bottom to create a stable surface for the squash to stand on.

Scoop out the seeds from inside of the squashes and, using a fork, poke several holes around the surface of each squash. Pour 1/3 c of water in the bottom of a baking dish and place squash inside. Bake for 35 minutes, or until tender. Remove from oven.

Spoon cornbread stuffing mixture into squash cavities and top evenly with brown sugar. Return to the oven and bake for an additional 35 minutes, or until crisp on the top and heated through. Serve immediately.