Roasted Winter Squash with Cornbread Stuffing
1 small to medium winter squash (acorn, butternut or baby pumpkin, about 1 ¼ pounds)
2 tablespoons extra-virgin olive oil, divided
1/4 cup dried cranberries or cherries
1/4 cup golden raisins
1/3 cup chopped onion
1/4 cup chopped celery
1 tablespoon chopped fresh sage
1 tablespoon minced garlic
1/2 cup reduced-sodium vegetable or chicken broth
3 tablespoons chopped pecans
1 1/2 cups cooked and crumbled cornbread
1 tablespoon chopped fresh parsley
½ teaspoon salt
Freshly ground black pepper
1. Preheat oven to 400F. Cut squash into halves lengthwise and discard seeds. Brush cut sides with 1 tablespoon olive oil and place cut sides down on a baking sheet. Roast 25 minutes or until tender.
2. Soak dried fruit in hot water 10 minutes. Drain and discard liquid; set aside.
3. Heat remaining olive oil in a medium skillet over medium-high heat. Add onion, celery, sage and garlic; sauté 5 minutes. Combine drained fruit, onion mixture, broth, pecans, cornbread, parsley, salt and pepper.
4. Place 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.
The only changes I made were that I used Bell Seasoning because I did not have any sage and I left out the pecans. It was so delicious and smelled so good cooking! We also had ranch pork chops which is where you coat both sides of the raw pork in Hidden Valley Ranch (from the packets) mixed with salt, pepper, & paprika and then bake them for 20 minutes at 450. You flip them once. And I also made roasted brussels sprouts. They were from our CSA share. You just steam them on the stove for about 8-10 minutes, then drizzle them with olive oil and salt, and roast them in the oven for about 20 minutes. What will I make tomorrow night?