Friday, November 15, 2013

Cornbread Stuffed Squash

Turkey isn't the only thing great for stuffing. So are squashes. I recently came across a recipe for squash stuffed with cornbread and it sounded good, so I tried it last night. Just the thing for a cool evening.

In fact, the stuffing was so good, I could have eaten it just by itself. The combination of the onion, celery, sage and pecans with the cornbread worked well and it was really delicious.

Roasted Winter Squash with Cornbread Stuffing

1 small to medium winter squash (acorn, butternut, or pumpkin), about 1 1/4 lbs.
2 Tbsp. extra virgin olive oil
1/4 cup dried cranberries (I omitted these)
Kabocha Pumpkin
1/4 cup golden raisins
1/3 cup chopped onion
1/4 cup chopped celery
1 Tbsp. chopped fresh sage
1 Tbsp. minced garlic
1/2 cup reduced-sodium vegetable or chicken broth
3 Tbsp. chopped pecans
1 1/2 cups cooked and crumbled cornbread
1 Tbsp. chopped fresh parsley
1/2 tsp. salt
Freshly ground black pepper

Preheat oven to 400F.

Cut squash in half, scoop out seeds and brush cut sides with olive oil. Place cut sides down on a baking sheet lined with foil. Roast 25 minutes or until tender.

Soak dried fruit in hot water 10 min. Drain and discard liquid. Set aside.

Heat remaining oil in a medium skillet over medium high heat. Add onion, celery, sage and garlic; saute 5 minutes. Combine drained fruit, onion mixture, broth (start with 1/4 cup and see if more is needed), pecans, cornbread, parsley, salt and pepper.

Place cornbread mixture into each squash half. return squash to oven and bake about 20 min, until stuffing is thoroughly heated and golden brown on top.

Serves 2.

Recipe by Brian Morris, courtesy of

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