Corn Bread and Pine Nut-Stuffed Acorn Squash - Crossroads Community Farm

Ingredients

• 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