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1 butternut squash, peeled, seeded and diced (about 6 cups)
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2 medium sweet onion, chopped (about 2 cups)
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4 cloves garlic, coarsely chopped
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2 teaspoons ground cumin
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2 tablespoons olive oil
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1/2 cup chopped fresh cilantro leaves
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2 stalks celery, diced (about 1 cup)
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3 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
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1 package (14 ounces) Pepperidge Farm® Cornbread Stuffing
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1 package (about 4 ounces) chorizo sausage, chopped
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Heat the oven to 400°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°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.
Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 147, Total Fat 3g, Saturated Fat 0g, Cholesterol 1mg, Sodium 465mg, Total Carbohydrate 27g, Dietary Fiber 3g, Protein 3g, Vitamin A 114%DV, Vitamin C 11%DV, Calcium 6%DV, Iron 9%DV
Nutritional Values per Serving using Swanson Natural Goodness Chicken Broth: Calories 148, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 392mg, Total Carbohydrate 27g, Dietary Fiber 3g, Protein 4g, Vitamin A 114%DV, Vitamin C 11%DV, Calcium 6%DV, Iron 9%DV
Nutritional Values per Serving using Swanson Certified Organic Chicken Broth: Calories 148, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 388mg, Total Carbohydrate 27g, Dietary Fiber 3g, Protein 3g, Vitamin A 114%DV, Vitamin C 11%DV, Calcium 6%DV, Iron 9%DV
Tips:
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