Yield
10 servings (serving size: 1 stuffed squash half)
Becky Luigart-Stayner; Katie Stoddard

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

Decrease oven temperature to 350°.

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

Step 5

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

Step 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.

Step 7

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

Step 8

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

Step 9

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

Step 10

Totals include Maple Corn Bread.

Ratings & Reviews