Cornbread Stuffing With Sweet Potato and Squash

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

Preparation

1. 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. 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. 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. 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.