Ingredients

The following ingredients have 4 Servings
  • 2 cups peeled and diced butternut squash
  • 2 cups vegetable broth
  • 1 tablespoon butter
  • 14 ounces cornbread stuffing mix
  • 1 peeled, cored and diced asian pear
  • 1/4 cup chopped onion
  • 1- (5-ounce)can chopped water chestnuts
  • 3 stalks chopped celery,
  • 2 tablespoons chopped fresh sage
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Cooking Spray

Instruction

  • Preheat oven to 425 degrees F.
  • Place the diced butternut squash on a baking sheet, spray with cooking spray and roast for 10 minutes until they start to soften. Remove from oven.
  • While the squash is roasting, heat your broth and butter in a small saucepan until boiling; then turn off heat.
  • Add the stuffing mix, pears, onion, water chestnuts, celery and sage to a large bowl; then add the roasted squash.
  • Gradually add the broth to the stuffing mixture; mix well. Season with salt and pepper.
  • Add the stuffing to an oven safe baking dish and bake for 20 minutes until the stuffing is heated through and the top gets a light brown crust.