You are here: Home » Recipes » Roasted Winter Squash with Cornbread Stuffing Roasted Winter Squash with Cornbread Stuffing Kitchen Tested Yield 2 servings Prep 20 mins Cook 50 mins Mark Boughton PrintEmail So many good things packed into a squash -- nuts, fruit and traditional dressing ingredients. Ingredients 1 small to medium winter squash (acorn, butternut or baby pumpkin, about 1 ¼ pounds)2 tablespoons extra-virgin olive oil, divided1/4 cup dried cranberries or cherries1/4 cup golden raisins1/3 cup chopped onion1/4 cup chopped celery1 tablespoon chopped fresh sage1 tablespoon minced garlic1/2 cup reduced-sodium vegetable or chicken broth3 tablespoons chopped pecans1 1/2 cups cooked and crumbled cornbread1 tablespoon chopped fresh parsley1/2 teaspoon salt Freshly ground black pepper Instructions 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.