- 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
Recipe by Brian Morris.
- 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.
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