ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cornbread Stuffing With Sweet Potato and Squash

Photo: Beth Dreiling Hontzas; Styling: Sissy Lamerton
Prep time 47 mins
Total time 1 hr, 57 mins
Yield Makes 10 servings
Increase both the color and the flavor of your cornbread stuffing by adding cubed butternut squash, sweet potato, and Granny Smith apple.

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

Nutrition Information

  • 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

  1. 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.

  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 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.