Roasted Squash Stuffed With Corn Bread Dressing

Name: Roasted Squash Stuffed With Corn Bread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 1/2 cups (1/2-inch) cubed Maple Corn Bread; Cooking spray; 5 acorn squash (about 1 pound each); 4 cups boiling water, divided; 1 cup dried cranberries; 1/4 cup dried currants; 2 teaspoons olive oil; 1 cup finely chopped onion; 1 cup finely chopped celery; 1 cup finely chopped carrot; 2 tablespoons chopped fresh sage; 3 garlic cloves, minced; 1 cup vegetable broth; 1/4 cup chopped pecans, toasted; 2 tablespoons finely chopped fresh parsley; 3/4 teaspoon fine sea salt; 1/4 teaspoon black pepper

Servings: persons

7 1/2 cups (1/2-inch) cubed Maple Corn Bread
Cooking spray
5 acorn squash (about 1 pound each)
4 cups boiling water, divided
1 cup dried cranberries
1/4 cup dried currants
2 teaspoons olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrot
2 tablespoons chopped fresh sage
3 garlic cloves, minced
1 cup vegetable broth
1/4 cup chopped pecans, toasted
2 tablespoons finely chopped fresh parsley
3/4 teaspoon fine sea salt
1/4 teaspoon black pepper

1
Preheat oven to 400u00b0.
2
Arrange corn bread cubes in a single layer on a jelly roll pan coated with cooking spray. Bake at 400u00b0 for 30 minutes or until corn bread is toasted, stirring twice. Set aside.
3
Decrease oven temperature to 350u00b0.
4
Cut each squash in half lengthwise, and discard the seeds and membranes. Place the squash, cut sides down, in a 13 x 9-inch baking pan. Coat the squash with cooking spray. Pour 2 cups of boiling water over squash. Cover and bake at 350u00b0 for 20 minutes. Remove the squash from pan.
5
Place cranberries, currants, and 2 cups boiling water in a bowl. Cover and let stand 30 minutes. Drain.
6
Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Add celery, carrot, sage, and garlic; saute 3 minutes.
7
Combine toasted corn bread cubes, cranberry mixture, onion mixture, broth, and remaining ingredients in a bowl, tossing to coat.
8
Spoon about 1 1/2 cups dressing mixture into each squash half. Place the squash halves in pan, cut sides up.
9
Bake at 350u00b0 for 30 minutes or until the tip of a knife pierces squash easily.
10
Totals include Maple Corn Bread.

2862

kcal

Calories

253

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 7 1/2 cups (1/2-inch) cubed Maple Corn Bread, Cooking spray, 5 acorn squash (about 1 pound each), 4 cups boiling water, divided, and more.

Yes, Roasted Squash Stuffed With Corn Bread Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!