Corn Bread and Pine Nut-Stuffed Acorn Squash
8 very small acorn squash or other very small winter squash
1 cup finely chopped red onion
6 tablespoons butter, divided
1 cup finely chopped sweet red or green pepper
4 cups stale corn bread in 1-inch cubes (equivalent to approximately 1 8-by-8-inch pan of corn bread)
6 tablespoons pine nuts
3 tablespoons chopped fresh oregano
Salt and pepper
3-6 tablespoons apple cider
1Heat oven to 350 degrees.
2 Cut a thin slice off the bottom of each squash, so it can stand up. Cut off a quarter of each squash from the top and discard. Scoop out seeds and membranes. Place squashes top side down in baking dish; add water to depth of 1/4 inch. Cover with foil; bake until tender, 45-60 minutes. Discard water.
3 Melt 3 tablespoons butter in skillet over medium heat. Add onions and cook, stirring often, until nearly tender. Add sweet peppers and cook, stirring often, 3-4 minutes.
4 Crumble the corn bread; combine with cooked vegetables, pine nuts, oregano, and salt and pepper to taste.
5 Stir in just enough apple cider to moisten stuffing. Fill squash cavities with stuffing. Melt remaining 3 tablespoons butter; drizzle or brush on stuffing.
6 Place in baking dish and bake at 350 degrees about 30 minutes.