Veggie Stuffed Squash
1 medium butternut squash or large acorn squash
3 T veggie oil, preferably olive, divided
1/3 c dried unsweetened blueberries, cranberries or cherries
1/4 c raisins 1 medium onion, chopped 2 cloves garlic, minced
2 stalks celery, chopped 2 T fresh sage, chopped or 2 tsp dried
1/2 – 3/4 cup veggie broth or water
2 soy sausage patties, thawed and crumbled 2 T pecans, chopped
1-1/2 c cooked cornbread, cooled and crumbled
2 T chopped fresh flat-leafed parsley
salt, pepper to taste
Preheat oven to 400°. Cut squash in half, discard seeds. Brush cut sides with 1 T oil. Place cut sides down on nonstick baking sheet. Bake 30-35 minutes. Turn squash cut sides up,
Place dried berries in cup or small bowl. Pour hot water to cover berries, soak 10 minutes then discard water.
Over medium heat in medium-sized skillet, heat remaining 2 T oil. Saute onion, garlic, celery, and sage till tender crisp, about 5 minutes. Add remaining ingredients and heat through. Pack stuffing mixture in squash halves. Spoon extra stuffing in oiled baking dish, place on baking dish beside squash. Bake 10 minutes. Generously serves 2-3