1small 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
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.