Cornbread Stuffing With Sweet Potato and Squash

Ingredients

• 2 tablespoons brown sugar 
• 3 tablespoons butter melted
• 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 chicken broth fat-free low-sodium divided canned
• 1 tablespoon sage fresh chopped
• 2 small garlic cloves pressed
• 1  apples i use 2 granny smith apples peeled cut into 1/4-inch cubes
• 1 cup onion diced green red frozen
• 0.3 cup pecans chopped
• 10 servings garnish: sage leaves fresh
• 8 oz cornbread stuffing mix 
• 2 medium size sweet potatoes peeled cut into 1/4-inch cubes

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 37
2. 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.
3. 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.
4. 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.
5. 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.
6. Let stand 10 minutes before serving.
7. Garnish, if desired.