-
1.
Heat oven to 400 F.
-
2.
Spray 9×13 baking dish with cooking spray and set aside.
-
3.
Toss butternut squash with olive oil and place on a baking sheet.
-
4.
Bake for 20 minutes, until roasted.
-
5.
While squash is roasting, cook the bacon over medium-high heat in a large skillet.
-
6.
Once cooked, remove but keep bacon grease in the pan.
-
7.
Add the onion and chopped celery to the bacon grease and cook over medium heat for 7-10 minutes.
-
8.
Season with salt and pepper to taste.
-
9.
Add sage and cook one more minute.
-
10.
In a large bowl, combine cornbread cubes, butternut squash, bacon, and onion/celery mixture.
-
11.
Pour the chicken broth over the mixture and toss gently to combine.
-
12.
Pour into prepared baking dish and top with cubes of butter.
-
13.
Reduce oven heat to 350 F.
-
14.
Bake stuffing for 30-35 minutes, until warmed through and golden on top. Serve topped with additional fresh sage. Enjoy!
Shop Ingredients
Directions
-
1.
Heat oven to 400 F.
-
2.
Spray 9×13 baking dish with cooking spray and set aside.
-
3.
Toss butternut squash with olive oil and place on a baking sheet.
-
4.
Bake for 20 minutes, until roasted.
-
5.
While squash is roasting, cook the bacon over medium-high heat in a large skillet.
-
6.
Once cooked, remove but keep bacon grease in the pan.
-
7.
Add the onion and chopped celery to the bacon grease and cook over medium heat for 7-10 minutes.
-
8.
Season with salt and pepper to taste.
-
9.
Add sage and cook one more minute.
-
10.
In a large bowl, combine cornbread cubes, butternut squash, bacon, and onion/celery mixture.
-
11.
Pour the chicken broth over the mixture and toss gently to combine.
-
12.
Pour into prepared baking dish and top with cubes of butter.
-
13.
Reduce oven heat to 350 F.
-
14.
Bake stuffing for 30-35 minutes, until warmed through and golden on top. Serve topped with additional fresh sage. Enjoy!