Find a Recipe!

Just a Little Bit of Bacon

where comfort food meets the farm stand

  • Home
  • Recipes
    • beverages
    • desserts
    • grilling and bbq
    • main courses
    • quick dinners
    • side dishes
    • soups and stews
  • mediterranean recipes
    • italian recipes
      • italian comfort food
      • italian antipasti
      • fundamentals of italian cooking
    • spanish recipes
      • spanish tapas
    • french recipes
      • french comfort food
    • greek recipes
  • holiday favorites
    • christmas
    • easter dinner
    • thanksgiving feast
  • resources
    • dinner and party menus
    • farmers’ market
      • ingredient spotlight
    • roundup post
  • About
    • Privacy Policy
  • Contact

How Do I Cook This? Hubbard Squash with Cornbread Stuffing

October 28, 2015 By justalittlebitofbacon 8 Comments

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

  • Share
  • Tweet

Hubbard Squash with Cornbread Stuffing - Looking for an impressive vegetarian centerpiece or side dish for your Thanksgiving table? Look no more! Filling a Hubbard squash with delicious cornbread stuffing is sure to produce oohs and ahhs. | justalittlebitofbacon.com

What do you do with a giant Hubbard squash, whether it’s Golden Hubbard like the one I have here or one of the more common Blue Hubbards? They always seemed a little intimidating to me! This is a mid-size one and it clocks in at over 11 pounds. That’s a lot of squash! But don’t fear. Invite some people over, stuff the squash, and turn it into dinner.

Hubbard Squash with Cornbread Stuffing - Looking for an impressive vegetarian centerpiece or side dish for your Thanksgiving table? Look no more! Filling a Hubbard squash with delicious cornbread stuffing is sure to produce oohs and ahhs. | justalittlebitofbacon.com

I was going to get a Blue Hubbard since they are so unusual and outside what we think of when we think of winter squash. However, I found this Golden Hubbard Squash and it was just the right size to be an impressive dish without being so big that I would really need to throw a big party to eat it all. 🙂

How big can a Hubbard squash get? 20 pounds is not unusual and I have seen ones that were in the 30-40 range. Most growers have realized that squashes that large are going to have few buyers, though, so smaller Hubbards have been showing up in farm stands in recent years. I’ve even seen very small hybrids that are in the 3-5 pound range. This good! Much less scary.

If you are interested in more info on Hubbard Squash – here is a little bit on the Golden Hubbard and a general article about Hubbard squashes.

Hubbard Squash with Cornbread Stuffing - Looking for an impressive vegetarian centerpiece or side dish for your Thanksgiving table? Look no more! Filling a Hubbard squash with delicious cornbread stuffing is sure to produce oohs and ahhs. | justalittlebitofbacon.com

Like any winter squash, Hubbard squash are rather sweet and can be chopped up, roasted, and used in all the basic winter squash recipes. Soup, pie, simply roasted with brown sugar and butter, tossed in risotto, paired with pasta and cream sauce, and so on. But let’s face it, how often do you have a squash this big in your house? Might as well make the most of it. So I decided to go with a vegetarian, and gluten-free dish, since I was interested in developing a recipe people could serve as a vegetarian centerpiece or impressive side dish at Thanksgiving. However, you can easily add sausage to the stuffing if you wish or use my Sausage Bread Stuffing here in place of the cornbread stuffing.

One note before I get to the recipe – if you make this ahead, do not stuff the squash and refrigerate this all together. It has way too much thermal mass. Which means that it will stay cold in your oven for a very long time and you will be waiting for hours for it to warm all the way through! You will want to set out the squash by itself on the counter for a couple of hours to let it warm up and also have the stuffing warm (or at least room temperature) when you fill it.

 

Hubbard Squash with Cornbread Stuffing - Looking for an impressive vegetarian centerpiece or side dish for your Thanksgiving table? Look no more! Filling a Hubbard squash with delicious cornbread stuffing is sure to produce oohs and ahhs. | justalittlebitofbacon.com
Print Recipe

How Do I Cook This? Hubbard Squash with Cornbread Stuffing

Looking for an impressive vegetarian centerpiece for Thanksgiving? Hubbard squash filled with cornbread stuffing is just the thing.
Prep Time30 mins
Cook Time1 hr 45 mins
Total Time2 hrs 15 mins
Course: Side Dish
Cuisine: American
Servings: 10 servings
Author: Just a Little Bit of Bacon

Ingredients

  • 1 10-12 lb hubbard squash
  • 12 cups gluten-free stuffing cornbread cut into 1-inch cubes
  • 6 tbsp unsalted butter
  • 2 onions finely diced
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 2 apples diced
  • 1 cup pecans toasted
  • 1/2 cup dried cranberries
  • 2 large eggs
  • 1 cup low or no sodium vegetable stock
  • 1 c half and half
  • salt and pepper
  • 2 tbsp fresh sage chopped

Instructions

  • Preheat oven to 375F.
  • Cut the top off the squash. You'll want to cut a large enough opening for the stuffing while leaving the cavity nice and deep. Scoop out the seeds and stringy bits. Place the squash cut side down on a large baking sheet. Bake for 45-60 minutes, or until just tender.
  • The squash may be wrapped up and refrigerated overnight at this point. Just be sure to take the squash out to warm up for at 2 hours before stuffing and baking.
  • Now it's time to make the stuffing! Preheat oven to 350F.
  • Put the cornbread into a large bowl. Melt the butter in a large skillet over medium-low heat. Add the onions and some salt and saute until softened and a little brown, about 10 minutes. Add the sage, thyme, and apples and saute for another minute. Put the onion mixture in with the cornbread. Add the pecans, cranberries, egg, stock, half and half, and fresh sage. Mix it all together until combined. Season with salt and pepper. Put the whole cornbread mixture back into the skillet and warm it through before putting it in the squash, 5-10 minutes.
  • Put the hubbard squash into a baking dish. Pour the stuffing into the cavity of the squash. Cover the top of the squash with aluminum foil and bake for 45 minutes. Take off the foil and bake for 10-15 minutes more, or until well browned.
  • Serve whole at the table. Let everyone scoop out some stuffing and then slice off portions of squash for everyone.
Hubbard Squash with Cornbread Stuffing - Looking for an impressive vegetarian centerpiece or side dish for your Thanksgiving table? Look no more! Filling a Hubbard squash with delicious cornbread stuffing is sure to produce oohs and ahhs. | justalittlebitofbacon.com
Hubbard Squash with Cornbread Stuffing - Looking for an impressive vegetarian centerpiece or side dish for your Thanksgiving table? Look no more! Filling a Hubbard squash with delicious cornbread stuffing is sure to produce oohs and ahhs. | justalittlebitofbacon.com

Related Posts:

  • Thanksgiving Roundup Post - Sides
    Thanksgiving Roundup Post - Sides
  • Gluten-Free Stuffing Cornbread
    Gluten-Free Stuffing Cornbread
  • Delicata Squash with Bacon and Blue Cheese
    Delicata Squash with Bacon and Blue Cheese
  • Cara Cara Orange Bundt Cake
    Cara Cara Orange Bundt Cake
  • Acorn Squash Stuffed with Chorizo Sausage
    Acorn Squash Stuffed with Chorizo Sausage
  • Sunshine Squash Creme Brulee
    Sunshine Squash Creme Brulee
  • Share
  • Tweet

Filed Under: fall, gluten free, holiday favorites, ingredient spotlight, main courses, recipe, side dishes, thanksgiving feast, vegetable dishes, vegetarian, vegetarian mains Tagged With: hubbard squash, winter squash

« Gluten-Free Stuffing Cornbread
Dark Chocolate Mousse Pie »

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Don’t miss a post!

Get new recipes in your inbox every week!

Disclosure:

Justalittlebitofbacon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Comments

  1. JANICE BOLDUC says

    November 22, 2016 at 6:55 pm

    only have butternut…think i’ll try that…it looks wonderful! thanks so much for this great idea.

    Reply
    • justalittlebitofbacon says

      November 22, 2016 at 8:45 pm

      You’re welcome! I love stuffed squash. It’s both tasty and pretty. 🙂

      Reply
  2. Ohmydish says

    November 8, 2015 at 6:06 pm

    Hi ! Just wanted to let you know that we’ve added this recipe to our top 100 recipes for thanksgiving 2015! Check it out: http://ohmydish.com/100-best-thanksgiving-recipes-for-2015/ 🙂

    Reply
    • justalittlebitofbacon says

      November 12, 2015 at 1:17 pm

      And thank you again! That’s a great list you’ve compiled. And not just because I’m on it.

      Reply
      • Lani scragg says

        September 30, 2019 at 12:49 pm

        Can you substitute bread cubes for cornbread?

        Reply
        • justalittlebitofbacon says

          September 30, 2019 at 8:03 pm

          Yes, you can. The flavor will obviously be different, but bread cubes will work just fine in the stuffing. I hope that helps!

          Reply
  3. A Spoonful of Spain says

    October 29, 2015 at 12:19 pm

    What a stunning centrepiece! The combination of squash and stuffing sounds delicious!

    Reply
    • justalittlebitofbacon says

      October 29, 2015 at 10:55 pm

      Thanks! Why should the roast always get all the fun and be the centerpiece? 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

Don’t miss a post!

Sign up here to have new recipes delivered to your inbox every week.

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Twitter

Spring Recipes

Roasted cauliflower and sweet potato combine with tender French green lentils and peppery arugula in this delicious warm salad all topped with a creamy yogurt and tahini dressing. Perfect for a healthy Mediterranean vegetarian dinner! | justalittlebitofbacon.com #saladrecipes #mediterraneanfood #lentilrecipes #frenchlentils #cauliflower #sweetpotatoes

Cauliflower, Sweet Potato, and Lentil Salad with Creamy Yogurt Dressing

Freekeh is an earthy grain with a complex flavor which you should try! And this vegan freekeh salad buddha bowl with baby kale, radicchio, avocado, and mint is great way to add some freekeh to your diet.

Kale, Radicchio and Freekeh Salad Buddha Bowl

Strawberry Chocolate Chip Buttermilk Scones - This easy buttermilk scone batter is lightly sweetened and filled with fresh strawberries and bittersweet chocolate chips. Cut them into traditional wedges or pull out the heart-shaped cookie cutter and make these for someone you love. | justalittlebitofbacon.com

Chocolate Chip Strawberry Buttermilk Scones

Wondering how to use garlic scapes? A great way to use them is to make a cold garlic scape soup! Perfect for summer and easy to make ahead. Scapes and leeks sauteed in butter and simmered with potatoes make a great twist on the classic French vichyssoise.

Cold Potato and Garlic Scape Soup (Vichyssoise)

Celebrate spring with sweet snap peas and spicy radishes all tossed with feta, kalamata olives, and scallions in this Greek snap pea salad. | justalittlebitofbacon.com

Spring Radish and Snap Pea Greek Salad

Strawberry Shortcake Dip - All the fun and yummy flavors of strawberry shortcake are in this quick and easy crowd-pleasing strawberry shortcake dip. Great with graham crackers, strawberry slices, and shortbread cookies. | justalittlebitofbacon.com

Strawberry Shortcake Dip

Reader Favorites

Love making artisan bread but want it to be quick and easy? This rosemary no knead bread bakes up like a dream in your dutch oven and only takes a few minutes of work. | justalittlebitofbacon.com

Olive Oil and Rosemary No Knead Bread

Slow Cooker Potato Leek Soup - Comforting, creamy, cheesy, and now even easier to make, this potato leek soup delivers all the flavor for only minutes of work. | justalittlebitofbacon.com

Cheesy Slow Cooker Potato Leek Soup

Zucchini cheddar biscuits are soft, tender and full of shredded zucchini and sharp cheddar. Just drop them onto the baking tray and go. | justalittlebitofbacon.com

Soft and Tender Zucchini Cheddar Biscuits

Authentic Italian marinara sauce is cooked low and slow to create a thick and flavorful sauce made in the manner of my family tradition. | justalittlebitofbacon.com

Authentic Homemade Italian Marinara Sauce

Throw out everything you know about making pie crust to make the best easy flaky pie crust you've ever made. Simple, all butter, no fail! | justalittlebitofbacon.com

Easy Flaky Pie Crust Recipe

Leftover Lamb Gyros with Tzatziki Sauce - What to do with leftover lamb roast? Make these incredibly yummy lamb gyros and top them with a 5 minute tzatziki sauce. | justalittlebitofbacon.com

Leftover Lamb Gyros with Tzatziki Sauce

Copyright © 2023 — Just a Little Bit of Bacon • All rights reserved. Privacy Policy • Disclaimer

Genesis Framework • Foodie Pro Theme • by Shay Bocks