Cornbread-Stuffed Roasted Squash

Name: Cornbread-Stuffed Roasted Squash
Cook time: 30 minutes
Total time: 2 hours
Yield: 4 servings
Ingredients: 4 cups (311 g) finely cubed Cornbread; 1/2 cup (20 g) unsweetened dried cranberries; 2 tablespoons (18 g) dried currants; 2 acorn squash (1 pound /454 g each); 1/2 medium white onion; 2 celery stalks; 1 large carrot; 2 teaspoons olive oil; 1 tablespoon chopped fresh sage leaves; 1 garlic clove, peeled; 1/2 cup (120 ml) low-sodium vegetable broth; 2 tablespoons (14 g) chopped toasted pecans; 1 tablespoon fresh flat-leaf parsley leaves; 1/2 teaspoon sea salt; 1/4 teaspoon ground black pepper

By Jodi Berg

December 7, 2015

Photo by Allen Owens, Limoncello Productions

Coming up with a scrumptious, satisfying vegetarian main dish for the holidays can be tricky. Search no more! This stuffed squash is loaded with classic fall flavors, and thanks in part to the Vitamix wet-chop, the prep for this dish is relatively simple.

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