Acorn Squash Stuffed With Apricots and Cornbread

Ingredients

• 4 cups cornbread, cut into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil, plus
• additional extra-virgin olive oil, for brushing squash
• 2 large Spanish onions, thinly sliced
• 1/2 cup finely diced celery & leaves
• 2 tablespoons finely chopped fresh sage
• 2 teaspoons finely chopped garlic
• 1 1/2 cups hot water or vegetable broth
• 1/2 cup chopped dried apricot
• 1/2 cup chopped pecans, lightly toasted (optional)
• 2 tablespoons finely chopped parsley
• salt & freshly ground black pepper, to taste
• 3 large acorn squash, halved and seeded
• boiling water

Directions

1. 1

   Preheat oven to 400 degrees.

2. 2

   On baking sheet, spread cornbread cubes and toast until lightly browned, 15 to 20 minutes.

3. 3

   Transfer to bowl and set aside.

4. 4

   In heavy 2-quart pot, heat oil over high heat.

5. 5

   Add onions, celery, sage and garlic and sauté 20 minutes.

6. 6

   Add water or broth, apricots and pecans, if desired.

7. 7

   Simmer until two-thirds of liquid is absorbed, about 10 minutes.

8. 8

   Fold vegetables, parsley and salt and pepper, to taste, into cornbread.

9. 9

   (Filling can be refrigerated for up to 1 day.)

10. 10

    When ready to bake, preheat oven to 350 degrees.

11. 11

    In baking pans large enough to hold them in single layer, place squash halves cut-side down.

12. 12

    Brush skin lightly with oil.

13. 13

    Pour 1/2-inch boiling water into pans and bake 20 minutes, until squash are halfway cooked.

14. 14

    (Or, in microwave-safe dish, microwave 10 to 15 minutes, until halfway cooked.)

15. 15

    Transfer squash to plate until cool enough to handle.

16. 16

    (This can be done 8 hours ahead.)

17. 17

    Fill squash with stuffing and return, stuffing side up, to pan.

18. 18

    (This can be done 4 hours ahead.)

19. 19

    Bake about 1 hour, until squash pierce easily with tip of knife.

20. 20

    Before serving, cut each squash half in half again.