5 acorn squash (about 1 pound each)
4 cups boiling water
7 ½ cups Corn Bread, cubed into about ½ inch squares
1 cup dried cranberries
2 tablespoons olive oil
1 finely cup chopped yellow onion
1 cup chopped celery
1 cup chopped carrot
2 tablespoons fresh sage, chopped
3 garlic cloves, minced
1 cup chicken stock
1/4 cup chopped pecans or walnuts, pending preference
2 tablespoons finely chopped fresh parsley
Salt and Pepper to taste
Preheat oven to 400°.
Cut and arrange corn bread on greased pan. Bake at 400° for 30 minutes or until corn bread is toasted. Set aside.
Decrease oven temperature to 350°.
Cut each squash in half lengthwise, and empty out the innards. Paint the squash with olive oil and place them, cut sides down, in a baking pan at least 2 inches deep. Add 2 cups of boiling water. Cover with tin foil and bake at 350° for 20 minutes. Remove the squash from pan.
While squash is in the oven, put the cranberries in 2 cups of boiling water in a bowl. Let stand 30 minutes. Strain.
In a large nonstick skillet, heat olive oil over medium heat, add onion and sauté for 5 minutes. Add the celery, carrot, sage, garlic and sauté all for about another 3 minutes.
Place the toasted corn bread, cranberries, onion mixture, broth, and remaining ingredients in a bowl and toss.
Spoon about 1 ½ cups of the mixture into each squash half. Place the squash halves in pan, cut sides up.
Bake at 350° for approximately 30 minutes.