Roasted Winter Squash with Cornbread Stuffing
So many delicious 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 tablespoon 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 tablespoon chopped pecans
1 1/2 cup 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; saute 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.