Ingredients1 h 30 m servings 185 cals
- Heat the oven to 400 degrees F. Place the squash, onions and garlic into a large bowl. Add the cumin and oil and toss to coat. Spoon the squash mixture onto 2 rimmed baking sheets.
- Roast for 30 minutes or until the squash mixture is lightly browned, stirring occasionally.
- Reduce the oven temperature to 350 degrees F. Stir the squash mixture, cilantro, celery and broth in a large bowl. Add the stuffing and mix lightly. Stir in the sausage, if desired. Spoon the stuffing mixture into a greased 3 1/2-quart casserole. Cover the casserole.
- Bake for 30 minutes or until the stuffing mixture is hot.
Per Serving: 185 calories; 5.8 g fat; 28.7 g carbohydrates; 5.2 g protein; 7 mg cholesterol; 553 mg sodium. Full nutrition
ReviewsRead all reviews 4
Recipe definitely has potential, but needs a couple tweeks... If I were to make again I would saute the celery before adding to stuffing and add more sausage as 4 oz is not enough for this huge...
This recipe is now on the permanent list for Thanksgiving dinners. In addition to the butternut squash, I added summer squash and also water chestnuts for a little bit of crunch. I left out th...
ABSOLUTELY PERFECT! No changes made-have made this 3 times and every time its perfecto!! Highly recommend