- squash - 1 piece
- brown sugar - 2 teaspoons
- Butter - 2 teaspoons
- olive oil - 1 st. a spoon
- celery - 1/2 cup
- Yellow Onion - 1/2 Pieces
- sour apple - 1 piece
- Thyme - 1/2 Teaspoon
- curry powder - 1/2 teaspoons
- cinnamon - 1/4 teaspoons
- corn bread rolls - 2 pieces
- cranberries - 1/4 cup
- chicken soup - 1/2 cup
- Salt and freshly ground black pepper - - To taste
- Parmesan cheese - - To taste
1. Preheat the oven to 200 degrees. Squash cut in half. Clear from seeds. Put the squash in a baking dish, cut side up. Pour about 2 cm of water into the bottom of the mold. Add 1 tablespoon of butter and 1 teaspoon of brown sugar in each half. 2. Place in the oven for 15 minutes. Pour the squash with the remaining mixture of butter and sugar to prevent drying. Put back in the oven for another 30-45 minutes, until the squash is easy to pierce with a fork. 3. Meanwhile, heat the olive oil in a frying pan. Cut the celery, onion and apple. Add the celery, onion, apple, cumin, curry and cinnamon into the frying pan. Fry until the apple and vegetables are softened. Remove the frying pan from the fire and set aside. 4. Lay the diced corn bread on a baking tray next to the squash. Bake for about 10 minutes, until golden brown and crispy. 5. Add cranberries and toasted corn bread in a frying pan to the vegetable mixture and mix thoroughly until smooth. Stir, add chicken broth slowly. Season with salt and pepper. 6. Fill the halves of squash with the prepared stuffing and put back into the oven until it is baked.
Servings: 2