Cornbread Stuffed Roasted Squash
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
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