roasted winter squash with cornbread stuffing
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!
prep time
15 Min
cook time
1 Hr
method
---
yield
2 serving(s)
Ingredients
- 1 small winter squash
- 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
How To Make roasted winter squash with cornbread stuffing
-
Step 1Preheat 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.
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Step 2Soak dried fruit in hot water for 10 minutes. Drain and discard liquid; set aside.
-
Step 3Heat 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.
-
Step 4Place 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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