Roasted Squash Stuffed with Corn Bread Dressing

Ingredients

• 5 pound acorn squash 
• 0.3 teaspoon pepper black
• 1 cup carrots finely chopped
• 1 cup celery finely chopped
• 7.5 cups cornbread cubed ()
• 1 cup cranberries dried
• 0.3 cup currants dried
• 2 tablespoons parsley fresh finely chopped
• 2 tablespoons sage fresh chopped
• 3  garlic clove minced
• 2 teaspoons olive oil 
• 1 cup onion finely chopped
• 0.3 cup pecans toasted chopped
• 0.8 teaspoon sea salt fine
• 1 cup vegetable stock 
• 4 cups water boiling divided

Equipment

• bowl
• frying pan
• oven
• knife
• baking pan

Directions

1. Preheat oven to 40
2. Arrange corn bread cubes in a single layer on a jelly roll pan coated with cooking spray.
3. Bake at 400 for 30 minutes or until corn bread is toasted, stirring twice. Set aside.
4. Decrease oven temperature to 35
5. Cut each squash in half lengthwise, and discard the seeds and membranes.
6. Place the squash, cut sides down, in a 13 x 9-inch baking pan. Coat the squash with cooking spray.
7. Pour 2 cups of boiling water over squash. Cover and bake at 350 for 20 minutes.
8. Remove the squash from pan.
9. Place cranberries, currants, and 2 cups boiling water in a bowl. Cover and let stand 30 minutes.
10. Drain.
11. Heat oil in a large nonstick skillet over medium-high heat.
12. Add onion; saute 5 minutes.
13. Add celery, carrot, sage, and garlic; saute 3 minutes.
14. Combine toasted corn bread cubes, cranberry mixture, onion mixture, broth, and remaining ingredients in a bowl, tossing to coat.
15. Spoon about 1 1/2 cups dressing mixture into each squash half.
16. Place the squash halves in pan, cut sides up.
17. Bake at 350 for 30 minutes or until the tip of a knife pierces squash easily.
18. Totals include Maple Corn Bread.