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Vegan Cornbread Dressing Stuffed Squash Ingredients 3/4 cup refined coconut oil or vegan butter (divided) 3 cups white cornmeal 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons salt 1 Tablespoon sugar 3 cups plain (unsweetened non-dairy milk) 3 Tablespoons apple cider vinegar or lemon juice 5 Tablespoons ground flax seed (divided) 1 cup warm water (divided) 4 cups vegetable broth (or 2 vegetable bouillon cubes + 4 cups warm water) 1 large onion (chopped) 1/2 cups bunch of celery (chopped (2 )) 2 cups soft breadcrumbs 2 teaspoon dried sage (or 1/3 cup fresh sage (finely chopped)) 2 teaspoon ground black pepper 6 delicata squash (halved and seeds removed) Instructions For the cornbread Preheat the oven to 425F

- A-line shape

But, I love the one with the sun medallions on it

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