Roasted Squash Stuffed with Corn Bread Dressing
Ingredients
- 2 tablespoons finely chopped fresh parsley
- Cooking spray
- 2 tablespoons chopped fresh sage
- 1 cup finely chopped celery
- 1 cup dried cranberries
- 1 cup vegetable broth
- 1 cup finely chopped carrot
- + 10 more ingredients
-
- 3 garlic cloves, minced
- ¾ teaspoon fine sea salt
- 1 cup finely chopped onion
- ¼ teaspoon black pepper
- ¼ cup dried currants
- 7 ½ cups (1/2-inch) cubed Maple Corn Bread
- 4 cups boiling water, divided
- 2 teaspoons olive oil
- ¼ cup chopped pecans, toasted
- 5 acorn squash (about 1 pound each)
Preheat oven to 400°.Arrange corn bread cubes in a single layer on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until corn bread is toasted, stirring twice. Set aside.Decrease oven temperature to 350°.Cut each squash in half lengthwise, and discard the seeds and memb...
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