Acorn Squash With Apple-Cornbread Stuffing

Ingredients

• 2 acorn squash, halved lengthwise and seeds discarded
• 2 cups cranberry juice
• 1 granny smith apple, halved and cored
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, minced
• 1/2 cup onion, finely chopped
• 2 cups cornbread, crumbled
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped
• 1 teaspoon thyme leaves
• 1/2 teaspoon sage
• sea salt
• ground black pepper

Directions

1. 1

   Grill squash halves, cut side down, over indirect medium heat for 40 minutes, turning once about half way through. Remove from the grill and let stand at room temperature.

2. 2

   Meanwhile, in a small saucepan over medium heat, cook cranberry juice until reduced to about 1/3 to 1/4 cup, this should take about 20 minutes.

3. 3

   Grill the apple, cut side down, over direct medium heat, for 8 to 10 minutes, turning once. Allow apple to cool slightly; chop and set aside. In a large pan over medium heat, warm the olive oil. Add the garlic and onion and sauté until the onion is translucent, about 4 minutes. Turn heat off and add the chopped apple, crumbled cornbread, crandberries, pecans, tyme and sage. Add salt and pepper to taste. Mix to combine ingredients.

4. 4

   Spoon about 1 tablespoon of the reduced cranberry juice in the cavity of each squash half and then spoon in about 1/2 cup of the stuffing. Grill stuffed squash over medium heat until the squash is tender and the stuffing is golden, about 5 - 8 minutes.