Real Recipes From Real Home Cooks ®

roasted winter squash with cornbread stuffing

(2 ratings)
Recipe by
rachel ross
New Bedford, MA

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!

(2 ratings)
yield 2 serving(s)
prep time 15 Min
cook time 1 Hr

Ingredients For roasted winter squash with cornbread stuffing

  • 1 sm
    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

How To Make roasted winter squash with cornbread stuffing

  • 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.

Categories & Tags for Roasted Winter Squash with Cornbread Stuffing:

ADVERTISEMENT
ADVERTISEMENT