Roasted Squash Stuffed with Corn Bread Dressing

Roasted Squash Stuffed with Corn Bread DressingRecipe
Becky Luigart-Stayner; Katie Stoddard

Thanksgiving just wouldn’t be the same without a side of squash or dressing, now would it? This holiday staple hybrid simplifies the menu without the expense of losing the beloved fall feast favorites. Prep-ahead tip: You can save time and stress in the kitchen by making the Maple Corn Bread and roasting the squash (refrigerate up to 2 days) in advance. Which means all you'll have to do on Thanksgiving Day is assemble and bake. 


10 servings (serving size: 1 stuffed squash half)

Recipe from

Cooking Light

Nutritional Information

Calories 398
Caloriesfromfat 23 %
Fat 10.2 g
Satfat 4.1 g
Monofat 3.8 g
Polyfat 1.6 g
Protein 6.5 g
Carbohydrate 74.2 g
Fiber 7.7 g
Cholesterol 16 mg
Iron 3.8 mg
Sodium 732 mg
Calcium 198 mg


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


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 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 350° for 20 minutes. Remove the squash from pan.

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

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.

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

Spoon about 1 1/2 cups dressing mixture into each squash half. Place the squash halves in pan, cut sides up.

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

Totals include Maple Corn Bread.