roasted winter squash with cornbread stuffing
(2 ratings)
This is an easy vegetable side dish and tastes delicious I usually always have extra stuffing left over. But not to worry, you can serve the stuffing alongside chicken or turkey for another meal!
(2 ratings)
yield
2 serving(s)
prep time
15 Min
cook time
1 Hr
Ingredients For roasted winter squash with cornbread stuffing
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1 smwinter squash
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2 Tbspextra-virgin olive oil, divided
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1/4 cdried cranberries or cherries
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1/4 cgolden raisins
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1/3 cchopped onion
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1/4 cchopped celery
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1 Tbspchopped fresh sage
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1 Tbspminced garlic
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1/2 creduced-sodium vegetable or chicken broth
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3 Tbspchopped pecans
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1 1/2 ccooked and crumbled cornbread
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1 Tbspchopped fresh parsley
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1/2 tspsalt
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freshly ground black pepper
How To Make roasted winter squash with cornbread stuffing
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1Preheat oven to 400 degrees. Cut squash into halves lengthwise and discard seeds. Brush the cut sides with 1 tbsp. olive oil and place cut sides down on a baking sheet. Roast 25 minutes or until tender.
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2Soak dried fruit in hot water for 10 minutes. Drain and discard liquid; set aside.
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3Heat remaining olive oil in a medium skillet over medium-high heat. Add onion, celery, sage and garlic; saute for 5 minutes. Combine drained fruit, onion mixture, broth, pecans, cornbread, parsley, salt and pepper.
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4Place cornbread mixture into each squash half. Return squash to the oven and bake about 20 minutes, until stuffing is thoroughly heated and golden brown on top.
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