Roasted Squash Stuffed with Corn Bread Dressing

Roasted Squash Stuffed with Corn Bread Dressing
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons chopped fresh sage
  • 1 cup finely chopped celery
  • 1 cup dried cranberries
  • 1 cup vegetable broth
  • 1 cup finely chopped carrot
  • 3 garlic cloves, minced
  • ¾ teaspoon fine sea salt
  • + 10 more ingredients
    • ¼ teaspoon black pepper
    • 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)
    • 2 tablespoons finely chopped fresh parsley
    • Cooking spray
    • ¼ cup dried currants
    • 1 cup finely chopped onion

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

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