Roasted Squash Stuffed with Corn Bread Dressing

Name: Roasted Squash Stuffed with Corn Bread Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Southern
Ingredients: 2 kilograms acorn squash (about each); 0 teaspoons black pepper; 237 milliliters finely chopped carrot; 237 milliliters finely chopped celery; 2 liters (1/2-inch) cubed Maple Corn Bread; 237 milliliters dried cranberries; 59 milliliters dried currants; 2 Tbsps finely chopped fresh parsley; 2 Tbsps chopped fresh sage; 3 garlic cloves, minced; 2 teaspoons olive oil; 237 milliliters finely chopped onion; 59 milliliters chopped pecans, toasted; 1 teaspoons fine sea salt; 237 milliliters vegetable broth; 946 milliliters boiling water, divided

The recipe Roasted Squash Stuffed with Corn Bread Dressing is ready in about 45 minutes and is definitely an outstanding vegan option for lovers of Southern food. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 10. This side dish has 328 calories, 6g of protein, and 7g of fat per serving. A mixture of cranberries, sage, carrot, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 40

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Oven

Arrange corn bread cubes in a single layer on a jelly roll pan coated with cooking spray.

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Cooking Spray

Bread Cubes

Jelly

Corn

Roll

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Frying Pan

Bake at 400 for 30 minutes or until corn bread is toasted, stirring twice. Set aside.

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Cornbread

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Oven

Decrease oven temperature to 35

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Oven

Cut each squash in half lengthwise, and discard the seeds and membranes.

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Squash

Seeds

Place the squash, cut sides down, in a 13 x 9-inch baking pan. Coat the squash with cooking spray.

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Cooking Spray

Squash

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Baking Pan

Pour 2 cups of boiling water over squash. Cover and bake at 350 for 20 minutes.

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Squash

Water

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Oven

Remove the squash from pan.

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Squash

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Frying Pan

Place cranberries, currants, and 2 cups boiling water in a bowl. Cover and let stand 30 minutes.

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Cranberries

Currants

Water

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Bowl

Drain.

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion; saute 5 minutes.

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Onion

Add celery, carrot, sage, and garlic; saute 3 minutes.

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Carrot

Celery

Garlic

Sage

Combine toasted corn bread cubes, cranberry mixture, onion mixture, broth, and remaining ingredients in a bowl, tossing to coat.

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Bread Cubes

Cranberries

Broth

Onion

Corn

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Bowl

Spoon about 1 1/2 cups dressing mixture into each squash half.

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Squash

Place the squash halves in pan, cut sides up.

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Squash

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Frying Pan

Bake at 350 for 30 minutes or until the tip of a knife pierces squash easily.

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Squash

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Oven

Knife

Totals include Maple Corn Bread.

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Cornbread

Maple Syrup

Equipment

Ingredients

Servings:

2kilograms

acorn squash (about each)0teaspoons

black pepper 237milliliters

finely chopped carrot 237milliliters

finely chopped celery 2liters

(1/2-inch) cubed Maple Corn Bread 237milliliters

dried cranberries 59milliliters

dried currants 2Tbsps

finely chopped fresh parsley 2Tbsps

chopped fresh sage 3

garlic cloves, minced 2teaspoons

olive oil 237milliliters

finely chopped onion 59milliliters

chopped pecans, toasted 1teaspoons

fine sea salt 237milliliters

vegetable broth 946milliliters

boiling water, divided

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Chateau Ste. Michelle Riesling. It has 4.4 out of 5 stars and a bottle costs about 10 dollars.