Ingredients
1
tablespoon canola oil
1
cup frozen onions, celery, bell pepper and parsley seasoning blend (from 12-oz bag)
2
cloves garlic, finely chopped
1 1/2
lb butternut squash, peeled, seeded and cut into 1/4-inch cubes
2
medium sweet potatoes, peeled, cut into 1/4-inch cubes
1
Granny Smith apple, peeled, cut into 1/4-inch cubes
3
tablespoons butter, melted
2
tablespoons packed brown sugar
1
tablespoon chopped fresh sage leaves
2
teaspoons Creole seasoning
1/4
cup water
3 1/2
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
package (8 oz) cornbread stuffing mix (3 cups)
1
egg, slightly beaten
1/3
cup chopped pecans
Fresh or dried sage leaves, if desired
Preparation
Heat oven to 375°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray.
In large, deep skillet, heat oil over medium-high heat. Cook seasoning blend and garlic in oil 2 minutes, stirring frequently, until vegetables are tender. Stir in squash, sweet potatoes, apple, melted butter, brown sugar, chopped sage, 1 teaspoon of the Creole seasoning and the water. Reduce heat to medium. Cover; cook 15 minutes, stirring occasionally, until squash and potatoes are tender. Stir in 1 3/4 cups of the broth. Remove from heat; cool 15 minutes.
In medium bowl, stir together stuffing mix, egg, and remaining 1 teaspoon Creole seasoning and 1 3/4 cups broth. Fold into squash mixture. Spoon into baking dish. Cover with foil.
Bake 25 minutes. Sprinkle with pecans; bake uncovered 20 minutes or until thoroughly heated and pecans are toasted. Let stand 10 minutes before serving. Garnish with sage leaves.
