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)
- 2tablespoons extra-virgin olive oil, divided
- 1/4cup dried cranberries or cherries
- 1/4cup golden raisins
- 1/3cup chopped onion
- 1/4cup chopped celery
- 1tablespoon chopped fresh sage
- 1tablespoon minced garlic
- 1/2cup reduced-sodium vegetable or chicken broth
- 3tablespoons chopped pecans
- 1 1/2cups cooked and crumbled cornbread
- 1tablespoon chopped fresh parsley
- 1/2teaspoon 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.