winter squash with cornbread cranberry stuffing

The following recipe is from the Pillsbury Annual 2011 cookbook

1 small to medium winter squash (acorn, butternut or baby pumpkin, about 1 1/4 pounds (i used the acorn squash.
2 tbls extra virgin olive oil, divided
1/4 cup dried cranberries or cherries
14 cup golden raisins
1/2 cup chopped onion
14 cup reduced sodium veetable or chicken broth
3 tbls chopped pecans
1 1/2 cups cooked and crumbled cornbread
1 tbls chopped fresh parsley
1/2 tsp salt
freshly ground pepper

prehet oven to 400 deg F. cut squash into halves lenghwise and discard seeds. brush cut sides with 1 tbls oolive oil and palce cut side down on a baking sheet. roast 25 minutes or until tender

soak dried fruit in hot water 10 minutes. drain and discard liquid, set aside

heat remaining olive oil in a medium skillet over medium high heat. add onion, celery, sage and garlic, saute 5 minutes. combine drained fruit, onion mixture, broth, pecans, cornbread
parsley, salt and pepper.

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.

serves 2
note - in my supermakret they sell the acorn aquash already sliced in two and cleaned. it makes it that much easier to make.



This message was edited Feb 28, 2011 12:02 PM