Smoked Acorn Squash & Toasted Cornbread
What if the squishy yet meaty texture of Acorn squash is paired with a light, fluffy, toasted cornbread and rounded out as a dish? Ideal for brunch or light lunch, it’s a surprising delightful and composed dish. This recipe also works great with leftover cornbread.
This week’s Supper Challenge is “Have you seen gourd?” Its autumn and gourd season is in full swing. I wanted to think of gourds different from a sweet drenched dish. So a savory dish that can be enjoyed with the more natural sweetness in cornbread! Don’t forget to scroll down for the Light & Fluffy Cornbread recipe.
Smoked Acorn Squash & Toasted Cornbread
Smoked acorn squash and toasted cornbread is a savory brunch dish that will remind you how great vegetables are!
Ingredients
- 1-2 acorn squash es
- 2 tablespoons vegetable oil
- kosher salt
- Light & Fluffy Cornbread cut into 1-inch wedges about 3” x 3”
- ½ teaspoon chili powder
- ½ cup goat cheese crumbled
- 2 tablespoons balsamic vinegar glaze
- ¼ cup cilantro finely minced
Instructions
Smoked Acorn Squash
- Preheat smoker, grill or oven to 400F.
- Cut acorn squash in half.
- Scoop out seeds in acorn squash and dispose.
- Drizzle vegetable oil onto flesh side of squash. Season with kosher salt
- Place acorn squash onto smoker or grill or a baking sheet in the oven, flesh facing up (skin downwards). Rotate or flip after 20-30 minutes.
- Smoke or roast for additional 20-30 minutes or when a fork can be inserted without resistance. (Acorn squash will be smoked or roasted for a total of 40-60 minutes.)
- Set aside acorn squash to cool.
Smoked Acorn Squash and Toasted Cornbread Assembly
- Toast cornbread wedges.
- Using a large tablespoon, scoop large spoonful’s of acorn squash.
- Season with kosher salt across both cornbread and acorn squash.
- Sprinkle chili powder, cilantro, crumbled goat cheese on cornbread and acorn squash.
- Drizzle balsamic vinegar glaze on top.
Light & Fluffy Cornbread
Ingredients
- ½ salted butter melted
- 1 cup plain yogurt
- 1 can cream of corn 398mL
- 4 large eggs
- 2 cups cornmeal
- 2 cups all purpose flour
- 1/3 cup sugar
- 3 teaspoon baking powder
- 1 ¼ teaspoon table salt
Instructions
- Preheat oven to 400F.
- In large bowl, whisk wet ingredients.
- In a separate medium sized bowl, whisk dry ingredients.
- Add dry ingredients to wet ingredients and fold until just barely mixed.
- Pour batter into 9×13 pan.
- Bake for 25-30 minutes or until toothpick pulls dry. Set aside to cool.