Cornbread-Stuffed Roasted Squash

Preheat the oven to 400 °F (200 °C). Spread the cornbread cubes over a rimmed baking sheet and bake for 30 minutes, stirring halfway through, until golden brown and toasted. Set aside to cool on a wire rack. Leave the oven on but reduce the temperature to 350 °F (180 °C). Line a baking sheet with foil or a silicone baking mat. Meanwhile, combine the cranberries and currants with 1 cup boiling water in a heatproof bowl and let sit for 30 minutes to rehydrate. Drain well. Halve each squash. Discard the seeds and membranes and place cut side down on the baking sheet. Roast for 30 minutes, or until the squash is just tender. Leave the oven on. Meanwhile, wet-chop the vegetables: Fill the Vitamix container with water up to the 5-cup (1. 2-L) mark, add the onion, and secure the lid. Select Variable 8. Use the On/Off switch to quickly pulse 3 times. Drain well and repeat the process with the celery (3 pulses) and carrot (4 pulses), draining thoroughly in a colander. Heat the olive oil in a large skillet over medium-high heat. Add the onion, celery, carrot, sage, and garlic and cook until the vegetables are softened and the onion is translucent, 3 to 5 minutes. Remove from the heat. Mix together the toasted cornbread, cranberry-currant mixture, sautéed vegetables, broth, pecans, parsley, salt, and pepper in a large bowl. Divide the stuffing among the squash halves. Place the squash in a large serving/baking dish, stuffing side up, and bake for 30 minutes, or until the squash is tender and the stuffing is golden brown.