Lunch: Roasted Squash Stuffed with Corn Bread Dressing Recipe | Myrecipes

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 k

This recipe includes fertility superfoods such as:

Cranberries

Health and fertility benefits of Roasted Squash Stuffed with Corn Bread Dressing Recipe | Myrecipes

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.

Ingredients

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

Instructions

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.

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