1 Pan cornbread cut into cubes
2 large acorn squash halved and seeded.
1 large onion (chopped)
2 tablespoons fresh sage
1 clove garlic (chopped)
1 cup vegetable broth
1/2 cup dried apricots (chopped)
1/2 cup pecans (chopped)
1/4 cup flat leaf parsley (chopped)
Toast corn bread for 10 minutes at 400 and set aside. Brush Squash with olive oil. Place in baking pan filled water. Bake for 20 minutes at 350 degrees.
In a saucepan heat 2 tbsps of olive oil and add onions, sage and garlic. Saute for 20 minutes. Add broth, nuts and apricots and bring to a boil. Reduce heat and cook for another 10 minutes. Remove from heat and mixing the cornbread and parsley.
Stuff the squash (place and excess stuffing in baking ramikins) and bake for another hour at 350.