Roasted Winter Squash with Cornbread Stuffing

rachel ross


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 votes
15 Min
1 Hr


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
freshly ground black pepper

How to Make Roasted Winter Squash with Cornbread Stuffing


  • 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.
  • 2Soak dried fruit in hot water for 10 minutes. Drain and discard liquid; set aside.
  • 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.
  • 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.

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About Roasted Winter Squash with Cornbread Stuffing

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