Roasted Winter Squash with Cornbread Stuffing
- Yield 2 servings
- Prep 20 mins
- Cook 50 mins
So many good things packed into a squash -- nuts, fruit and traditional dressing ingredients.
- 1 small to medium winter squash (acorn, butternut or baby pumpkin, about 1 ¼ pounds)
- 2 tablespoons extra-virgin olive oil, divided
- 1/4 cup dried cranberries or cherries
- 1/4 cup golden raisins
- 1/3 cup chopped onion
- 1/4 cup chopped celery
- 1 tablespoon chopped fresh sage
- 1 tablespoon minced garlic
- 1/2 cup reduced-sodium vegetable or chicken broth
- 3 tablespoons chopped pecans
- 1 1/2 cups cooked and crumbled cornbread
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- Freshly ground black pepper
- Preheat oven to 400F. Cut squash into halves lengthwise and discard seeds. Brush cut sides with 1 tablespoon olive oil and place cut sides down on a baking sheet. Roast 25 minutes or until tender.
- Soak dried fruit in hot water 10 minutes. Drain and discard liquid; set aside.
- Heat remaining olive oil in a medium skillet over medium-high heat. Add onion, celery, sage and garlic; sauté 5 minutes. Combine drained fruit, onion mixture, broth, pecans, cornbread, parsley, salt and pepper.
- Place cornbread mixture into each squash half. Return squash to the oven and bake about 20 minutes, until stuffing is thoroughly heated and golden brown on top.
Recipe by Brian Morris.