Berry Bread Stuffing with Squash and Pepitas
Ingredients
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1 ½ lb.
butternut squash, peeled, halved and seeded, in 1" dice (about 3 cups)
1
Granny Smith apple, peeled and cored, in 1" dice (1 ½ cups)
1 cup
chopped yellow onion
2 ribs
celery, diced
16 oz.
Kowalski's Artisan Stuffing
1 cup
low-sodium chicken broth
½ cup
Kowalski's Dried Cranberries
⅓ cup
raw pepitas, toasted
1 tbsp.
chopped fresh sage
1 tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
Directions
- Preheat oven to 350°.
- In a large sauté pan, heat oil over medium heat. Add squash, apple, onion and celery; cook, stirring constantly, until onion softens (4-5 min.).
- Stir remaining ingredients into onion mixture.
- Spray a 13x9" glass baking dish with nonstick cooking spray. Add stuffing; bake, covered, until heated through (40-45 min.).
Tasty Tip:
- This recipe works with an equal amount of gluten-free bread in place of the artisan stuffing. Click here for a gluten-free version of this recipe.
Find It!
- Find diced butternut squash in the Prepared Produce Section.
- Find Kowalski's Artisan Stuffing seasonally in the Bakery Department.
- Find Kowalski's Dried Cranberries in the Bulk Foods Section.
Nutrition Note:
- Each serving is a good source of these heart nutrients: vitamin A, vitamin C, niacin, magnesium and copper.
