- 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
- calories 274
- fat 9.6 g
- satfat 3 g
- monofat 4.1 g
- polyfat 1.9 g
- protein 6.6 g
- carbohydrate 42.4 g
- fiber 6.9 g
- cholesterol 27 mg
- iron 1.9 mg
- sodium 504 mg
- calcium 81 mg
How to Make It
Preheat oven to 375°. Sauté 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.
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.
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.
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. Let stand 10 minutes before serving. Garnish, if desired.