Active Time
35 MIN
Total Time
2 HR 15 MIN
Yield
Serves : 12

How to Make It

Step 1    

Preheat the oven to 350°. Arrange the squash halves cut sides up on a large rimmed baking sheet and rub with oil. Season with salt and pepper and turn the squash cut sides down. Roast for about 1 hour, or until tender. Let cool slightly.

Step 2    

Increase the oven temperature to 375°. Spread the corn bread cubes on a large baking sheet and bake for about 20 minutes, until toasted. Let cool completely. Leave the oven on.

Step 3    

Generously butter a 12-cup muffin tin. In a medium skillet, cook the bacon over moderate heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Heat 1/4 cup of the bacon fat in the skillet. Add the red onion and cook over moderate heat until softened, about 4 minutes. Add the celery, garlic and sage and cook, stirring occasionally, until the celery is softened, about 4 minutes. Stir in the bacon.

Step 4    

Peel the roasted squash. Transfer 3 cups of the squash to a food processor, add the sugar and puree until smooth. Season the mixture with salt, add the eggs and process until incorporated. Add the chicken stock and process again.

Step 5    

In a large bowl, combine the toasted corn bread with the squash puree and let stand for 5 minutes. Stir lightly, add the onion-bacon mixture and 1 teaspoon of salt and stir again. Mound the stuffing in the prepared muffin cups. Wrap any extra stuffing in a piece of heavy-duty foil.

Step 6    

Bake the muffins and any extra foil-wrapped stuffing in the upper third of the oven for about 40 minutes, until crisp on top and heated through. Unmold the stuffing muffins and serve hot.

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