{"id":284,"date":"2013-04-26T22:24:04","date_gmt":"2013-04-26T22:24:04","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2013\/04\/26\/roasted-squash-stuffed-with-corn-bread-dressing\/"},"modified":"2013-04-26T22:24:04","modified_gmt":"2013-04-26T22:24:04","slug":"roasted-squash-stuffed-with-corn-bread-dressing","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2013\/04\/26\/roasted-squash-stuffed-with-corn-bread-dressing\/","title":{"rendered":"Roasted Squash Stuffed with Corn Bread Dressing*"},"content":{"rendered":"<div>\n<h2><\/h2>\n<ul>\n<li><strong>Yield:<\/strong> 10 servings (serving size: 1 stuffed squash half)<\/li>\n<\/ul><\/div>\n<div>\n<div>\n<div>\n<h3>Ingredients<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<ul>\n<li>7 1\/2 cups (1\/2-inch) cubed Maple Corn Bread <\/li>\n<li> Cooking spray <\/li>\n<li>5  acorn squash (about 1 pound each) <\/li>\n<li>4 cups boiling water, divided <\/li>\n<li>1 cup dried cranberries <\/li>\n<li>1\/4 cup dried currants <\/li>\n<li>2 teaspoons olive oil <\/li>\n<li>1 cup finely chopped onion <\/li>\n<li>1 cup finely chopped celery <\/li>\n<\/ul>\n<ul>\n<li>1 cup finely chopped carrot <\/li>\n<li>2 tablespoons chopped fresh sage <\/li>\n<li>3  garlic cloves, minced <\/li>\n<li>1 cup vegetable broth <\/li>\n<li>1\/4 cup chopped pecans, toasted <\/li>\n<li>2 tablespoons finely chopped fresh parsley <\/li>\n<li>3\/4 teaspoon fine sea salt <\/li>\n<li>1\/4 teaspoon black pepper <\/li>\n<\/ul><\/div>\n<div>\n<div>\n<div>\n<h3>Preparation<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<div>\n<p>Preheat oven to 400\u00b0.<\/p>\n<p>Arrange corn bread cubes in a single layer on a jelly roll pan coated  with cooking spray. Bake at 400\u00b0 for 30 minutes or until corn bread is  toasted, stirring twice. Set aside.<\/p>\n<p>Decrease oven temperature to 350\u00b0.<\/p>\n<p>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\u00b0 for 20 minutes. Remove the squash  from pan.<\/p>\n<p>Place cranberries, currants, and 2 cups boiling water in a bowl. Cover and let stand 30 minutes. Drain.<\/p>\n<p>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.<\/p>\n<p>Combine toasted corn bread cubes, cranberry mixture, onion mixture, broth, and remaining ingredients in a bowl, tossing to coat.<\/p>\n<p>Spoon about 1 1\/2 cups dressing mixture into each squash half. Place the squash halves in pan, cut sides up.<\/p>\n<p>Bake at 350\u00b0 for 30 minutes or until the tip of a knife pierces squash easily.<\/p>\n<p>Totals include Maple Corn Bread.<\/p>\n<div><strong>Amount per serving<\/strong>  <\/p>\n<ul>\n<li> Calories:         <span> 398 <\/span> <\/li>\n<li> Calories from fat:         <span> 23% <\/span> <\/li>\n<li> Fat:         <span> 10.2g <\/span> <\/li>\n<li> Saturated fat:         <span> 4.1g <\/span> <\/li>\n<li> Monounsaturated fat:         <span> 3.8g <\/span> <\/li>\n<li> Polyunsaturated fat:         <span> 1.6g <\/span> <\/li>\n<li> Protein:         <span> 6.5g <\/span> <\/li>\n<li> Carbohydrate:         <span> 74.2g <\/span> <\/li>\n<li> Fiber:         <span> 7.7g <\/span> <\/li>\n<li> Cholesterol:         <span> 16mg <\/span> <\/li>\n<li> Iron:         <span> 3.8mg <\/span> <\/li>\n<li> Sodium:         <span> 732mg <\/span> <\/li>\n<li> Calcium:         <span> 198mg <\/span> <\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 10 servings (serving size: 1 stuffed squash half) 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 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2013\/04\/26\/roasted-squash-stuffed-with-corn-bread-dressing\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Roasted Squash Stuffed with Corn Bread Dressing*&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[],"class_list":["post-284","post","type-post","status-publish","format-standard","hentry","category-vegetables"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=284"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/284\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}