1.5 pounds butternut squash peeled seeded cut into 1/4-inch cubes
1 tablespoon canola oil
2 teaspoons creole seasoning divided
1 large eggs lightly beaten
28 oz fat-skimmed beef broth fat-free low-sodium divided canned
1 tablespoon sage fresh chopped
2 small garlic clove pressed
1 apples i use 2 granny smith apples peeled cut into 1/4-inch cubes
1 cup bell pepper diced green red frozen
0.3 cup pecans chopped
10 servings sage fresh
8 oz bread stuffing mix
2 medium size sweet potatoes and into peeled cut into 1/4-inch cubes
Equipment
bowl
frying pan
oven
baking pan
aluminum foil
Directions
Preheat oven to 37
Saut frozen onion mixture and garlic in 1 Tbsp. hot oil in a large, deep skillet over medium-high heat 2 minutes or until vegetables are tender.
Stir in squash, next 5 ingredients, 1 tsp. Creole seasoning, and 1/4 cup water. Cover, reduce heat to medium, and cook, stirring occasionally, 15 minutes or until squash and potatoes are tender. Stir in 1 can chicken broth.
Remove from heat; cool 15 minutes. Stir together stuffing mix, egg, and remaining 1 can chicken broth and 1 tsp. Creole seasoning in a medium bowl. Fold into cooled squash mixture. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
Bake, covered with aluminum foil, at 375 for 25 minutes. Uncover and sprinkle with pecans; bake 20 minutes or until dressing is thoroughly heated and pecans are toasted.