Cornbread-Stuffed Roasted Squash

Name: Cornbread-Stuffed Roasted Squash
Total time: 2 h 25 min
Yield: 4 servings
Ingredients: 4 cups cornbread; ½ cup dried cranberries; 2 tablespoons dried currants; 2 whole acorn squash; ½ whole white onion; 2 stalks celery; 1 whole carrot; 2 teaspoons olive oil; 1 tablespoon sage leaves; 1 clove garlic; ½ cup vegetable broth; 2 tablespoons pecans; 1 tablespoon parsley; ½ teaspoon sea salt; ¼ teaspoon black pepper

A hearty vegetarian main dish featuring roasted acorn squash halves filled with a savory cornbread stuffing made with dried fruits, vegetables, and pecans. Perfect for fall entertaining or holiday meals.

4 servings

2 hr 25 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 cups cornbread
•½ cup dried cranberries
•2 tablespoons dried currants
•2 whole acorn squash
•½ whole white onion
•2 stalks celery
•1 whole carrot
•2 teaspoons olive oil
•1 tablespoon sage leaves
•1 clove garlic
•½ cup vegetable broth
•2 tablespoons pecans
•1 tablespoon parsley
•½ teaspoon sea salt
•¼ teaspoon black pepper

Cooking Instructions

1.
1. Preheat the oven to 400°F (200°C).
5 min
2.
2. Spread the cornbread cubes over a rimmed baking sheet and bake for 30 minutes, stirring halfway through, until golden brown and toasted. Set aside to cool on a wire rack. Leave the oven on but reduce the temperature to 350°F (180°C). Line a baking sheet with foil or a silicone baking mat.
30 min
3.
3. Meanwhile, combine the cranberries and currants with 1 cup boiling water in a heatproof bowl and let sit for 30 minutes to rehydrate. Drain well.
30 min
4.
4. Halve each squash. Discard the seeds and membranes and place cut side down on the baking sheet. Roast for 30 minutes, or until the squash is just tender. Leave the oven on.
30 min
5.
5. Meanwhile, wet-chop the vegetables: Fill the Vitamix container with water up to the 5-cup (1.2-L) mark, add the onion, and secure the lid. Select Variable 8. Use the On/Off switch to quickly pulse 3 times. Drain well and repeat the process with the celery (3 pulses) and carrot (4 pulses), draining thoroughly in a colander.
10 min
6.
6. Heat the olive oil in a large skillet over medium-high heat. Add the onion, celery, carrot, sage, and garlic and cook until the vegetables are softened and the onion is translucent, 3 to 5 minutes. Remove from the heat.
5 min
7.
7. Mix together the toasted cornbread, cranberry-currant mixture, sautéed vegetables, broth, pecans, parsley, salt, and pepper in a large bowl.
5 min
8.
8. Divide the stuffing among the squash halves. Place the squash in a large serving/baking dish, stuffing side up, and bake for 30 minutes, or until the squash is tender and the stuffing is golden brown.
30 min

Ingredients

•4 cups cornbread

•½ cup dried cranberries

•2 tablespoons dried currants

•2 whole acorn squash

•½ whole white onion

•2 stalks celery

•1 whole carrot

•2 teaspoons olive oil

•1 tablespoon sage leaves

•1 clove garlic

•½ cup vegetable broth

•2 tablespoons pecans

•1 tablespoon parsley

•½ teaspoon sea salt

•¼ teaspoon black pepper

Cooking Instructions

1. Preheat the oven to 400°F (200°C).

5 min

2. Spread the cornbread cubes over a rimmed baking sheet and bake for 30 minutes, stirring halfway through, until golden brown and toasted. Set aside to cool on a wire rack. Leave the oven on but reduce the temperature to 350°F (180°C). Line a baking sheet with foil or a silicone baking mat.

30 min

3. Meanwhile, combine the cranberries and currants with 1 cup boiling water in a heatproof bowl and let sit for 30 minutes to rehydrate. Drain well.

30 min

4. Halve each squash. Discard the seeds and membranes and place cut side down on the baking sheet. Roast for 30 minutes, or until the squash is just tender. Leave the oven on.

30 min

5. Meanwhile, wet-chop the vegetables: Fill the Vitamix container with water up to the 5-cup (1.2-L) mark, add the onion, and secure the lid. Select Variable 8. Use the On/Off switch to quickly pulse 3 times. Drain well and repeat the process with the celery (3 pulses) and carrot (4 pulses), draining thoroughly in a colander.

10 min

6. Heat the olive oil in a large skillet over medium-high heat. Add the onion, celery, carrot, sage, and garlic and cook until the vegetables are softened and the onion is translucent, 3 to 5 minutes. Remove from the heat.

5 min

7. Mix together the toasted cornbread, cranberry-currant mixture, sautéed vegetables, broth, pecans, parsley, salt, and pepper in a large bowl.

5 min

8. Divide the stuffing among the squash halves. Place the squash in a large serving/baking dish, stuffing side up, and bake for 30 minutes, or until the squash is tender and the stuffing is golden brown.

30 min