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Prep: 30 minutes
Roast: 30 minutes
Bake: 30 minutes
Makes: 16 servings (about 3/4 cup each)
1 butternut squash, peeled, seeded and diced (about 6 cups)
2 medium sweet onions, chopped (about 2 cups)
4 cloves garlic, coarsely chopped
2 teaspoons ground cumin
2 tablespoons olive oil
1/2 cup chopped fresh cilantro leaves
2 stalks celery, diced (about 1 cup)
3 cups Swanson Chicken broth (Regular, Natural Goodness or Certified Organic)
1 package (14 ounces) Pepperidge Farm Cornbread stuffing
1 package (about 4 ounces) chorizo sausage, chopped (optional)
1. Heat the oven to 400°F. Place the squash, onions and garlic into a
large bowl. Add the cumin and oil and toss to coat. Spoon the squash
mixture onto 2 rimmed baking sheets.
2. Roast for 30 minutes or until the squash mixture is lightly browned, stirring occasionally.
3. Reduce
the oven temperature to 350°F. Stir the squash mixture, cilantro,
celery and broth in a large bowl. Add the stuffing and mix lightly. Stir
in the sausage, if desired. Spoon the stuffing mixture into a greased 3
1/2-quart casserole. Cover the casserole.
4. Bake for 30 minutes or until the stuffing mixture is hot.
Read: Scene-Stealing Holiday Stuffing for more stuffing ideas.