pat's Recipe

Roasted Vegetable and Cornbread Stuffing

Category: Stuffing

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 chicken broth

1 package (14 ounces) cornbread stuffing mix

1 package (about 4 ounces) chorizo sausage, chopped (optional)


Heat oven to 400 degrees. Place squash, onions and garlic into large bowl. Add cumin and oil and toss to coat. Spoon squash mixture onto 2 rimmed baking sheets.

Roast 30 minutes or until squash mixture is lightly browned, stirring occasionally.

Reduce oven temperature to 350 degrees. Stir squash mixture, cilantro, celery and broth in large bowl. Add stuffing and mix lightly. Stir in sausage, if desired. Spoon stuffing mixture into greased 3 1/2-quart casserole. Cover casserole.

Bake 30 minutes or until stuffing mixture is hot.

Makes 16 servings (about 3/4 cup each).