Maple Roasted Acorn Squash with Cornbread Stuffing

For the Squash

1. Preheat oven to 400 F.
2. Carefully slice the acorn squash in half, lengthwise. Clean out the seeds with a spoon.
3. Place the squash in a broiler or roasting pan. If any of the squash is tippy, slice a thin piece off the bottom to make it sit still. Pour some water into the pan - you'll need a good inch or two (this helps keep the squash from scorching/sticking to the pan). Drizzle the squash with California Olive Ranch extra virgin olive oil and pure maple syrup until it collects in the hollow. Season with sea salt. Place the pan into the preheated oven. Roast the squash until it is fork tender.

For the Stuffing

1. Preheat the oven to 325 degrees F.
2. Heat about 2 Tbsp. of California Olive Ranch extra virgin olive oil in a large deep skillet; stir in the thyme, curry and cinnamon; add the celery, onion and apples; cook until softened. Remove the skillet from the burner and set aside to cool a bit. Add in the chopped cranberries. Stir in the toasted cornbread. Mix well. Add a little more California Olive Ranch extra virgin olive oil, and the broth, pouring in a little at a time and gently stirring to combine. Add the maple syrup. Stir. Season with sea salt and pepper to taste.
3. Some folks like a very soft dressing- if you are one of these, feel free to add more broth.
4. Use for stuffing roasted acorn squash (see above for roasting squash). If you happen to be a turkey loving omnivore, grab your spoon and stuff away. Or, bake the stuffing as a side dish in a casserole dish, bake at 350 degrees F till heated through, about 20 to 25 minutes.