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...

View full recipe at My Recipes