Well it's squash season once again and I had a few acorn squash sitting in the back of my fridge waiting to be consumed. Finally, today I had a recipe come together in my head which included those delectable sweet fleshed squash. Here is what happened:
Corn Bread Stuffed Acorn Squash
Corn Bread Ingredients
1 Cup cornmeal
1 Cup flour
1 Tablespoon Baking Powder
1/2 Cup Raw Sugar
1 Teaspoon Salt
1 Cup Soy Milk
2 Tablespoons ground flax mixed with 6 tablespoons water (egg replacement)
1/2 Cup Earth Balance Butter
Directions
Mix all the ingredients together in a bowl and store in the fridge
Squash Ingredients
2 Acorn Squash
2 Tablespoon Coconut Oil
2 Tablespoons Maple Syrup
Directions
1) Cut the acorn squash in half and scrape out the seeds 2) Fill a crock pot with about 1 inch of water 3) Put the acorn squash in the crock pot 4) Divide the Coconut oil and maple syrup evenly and place in each acorn squash 5) Cook on low for five hours or high for 2 hours or until the squash is soft 6) Fill squash halves with corn bread batter. 7) Cook at 400 degree for 15 minutes or until cornbread is cooked through.
Optional Toppings
Toasted walnuts
Maple Syrup
Super yum!