Cornbread Stuffing With Sweet Potato And Squash

Name: Cornbread Stuffing With Sweet Potato And Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup frozen diced onion, red and green bell peppers, and celery; 2 small garlic cloves, pressed; 1 tablespoon canola oil; 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch cubes; 2 medium-size sweet potatoes, peeled and cut into 1/4-inch cubes; 1 Granny Smith apple, peeled and cut into 1/4-inch cubes; 3 tablespoons melted butter; 2 tablespoons brown sugar; 1 tablespoon chopped fresh sage; 2 teaspoons Creole seasoning, divided; 2 (14-oz.) cans low-sodium fat-free chicken broth, divided; 1 (8-oz.) package cornbread stuffing mix; 1 large egg, lightly beaten; 1/3 cup chopped pecans; Garnish: fresh or dried sage leaves

Servings: persons

1 cup frozen diced onion, red and green bell peppers, and celery
2 small garlic cloves, pressed
1 tablespoon canola oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch cubes
2 medium-size sweet potatoes, peeled and cut into 1/4-inch cubes
1 Granny Smith apple, peeled and cut into 1/4-inch cubes
3 tablespoons melted butter
2 tablespoons brown sugar
1 tablespoon chopped fresh sage
2 teaspoons Creole seasoning, divided
2 (14-oz.) cans low-sodium fat-free chicken broth, divided
1 (8-oz.) package cornbread stuffing mix
1 large egg, lightly beaten
1/3 cup chopped pecans
Garnish: fresh or dried sage leaves

1
Preheat oven to 375u00b0. Saute 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.
2
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.
3
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.
4
Bake, covered with aluminum foil, at 375u00b0 for 25 minutes. Uncover and sprinkle with pecans; bake 20 minutes or until dressing is thoroughly heated and pecans are toasted. Let stand 10 minutes before serving. Garnish, if desired.

1678

kcal

Calories

161

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup frozen diced onion, red and green bell peppers, and celery, 2 small garlic cloves, pressed, 1 tablespoon canola oil, 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch cubes, and more.

Yes, Cornbread Stuffing With Sweet Potato And Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!