Rating: 3.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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. 

Recipe by Cooking Light November 2002

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Credit: Becky Luigart-Stayner; Katie Stoddard

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Yield:
10 servings (serving size: 1 stuffed squash half)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

398 calories; calories from fat 23%; fat 10.2g; saturated fat 4.1g; mono fat 3.8g; poly fat 1.6g; protein 6.5g; carbohydrates 74.2g; fiber 7.7g; cholesterol 16mg; iron 3.8mg; sodium 732mg; calcium 198mg.
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