Acorn Squash With Apple-Cornbread Stuffing

• acorn squash, halved lengthwise and seeds discarded↗2
• cranberry juice↗2 cups
• granny smith apple, halved and cored↗1
• extra virgin olive oil↗1 tablespoon
• garlic clove, minced↗1
• onion, finely chopped↗1⁄2 cup
• cornbread, crumbled2 cups
• dried cranberries↗1⁄4 cup
• pecans, chopped↗1⁄4 cup
• thyme leaves↗1 teaspoon
• sage↗1⁄2 teaspoon
• sea salt↗
• ground black pepper↗

Step-by-step instructions

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.