Roasted Winter Squash with Cornbread Stuffing

rachel ross

By
@rross

This is an easy vegetable side dish and tastes delicious

I usually always have extra stuffing left over. But not to worry, you can serve the stuffing alongside chicken or turkey for another meal!


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Rating:

Comments:

Serves:

2

Prep:

15 Min

Cook:

1 Hr

Ingredients

1 small
winter squash
2 Tbsp
extra-virgin olive oil, divided
1/4 c
dried cranberries or cherries
1/4 c
golden raisins
1/3 c
chopped onion
1/4 c
chopped celery
1 Tbsp
chopped fresh sage
1 Tbsp
minced garlic
1/2 c
reduced-sodium vegetable or chicken broth
3 Tbsp
chopped pecans
1 1/2 c
cooked and crumbled cornbread
1 Tbsp
chopped fresh parsley
1/2 tsp
salt
freshly ground black pepper

Directions Step-By-Step

1
Preheat oven to 400 degrees. Cut squash into halves lengthwise and discard seeds. Brush the cut sides with 1 tbsp. olive oil and place cut sides down on a baking sheet. Roast 25 minutes or until tender.
2
Soak dried fruit in hot water for 10 minutes. Drain and discard liquid; set aside.
3
Heat remaining olive oil in a medium skillet over medium-high heat. Add onion, celery, sage and garlic; saute for 5 minutes. Combine drained fruit, onion mixture, broth, pecans, cornbread, parsley, salt and pepper.
4
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.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tag: Healthy