Butternut Squash Stuffing
Haven't tried butternut squash yet? You're in for a treat! Its mild, nutty flavor is a delightful blend of pumpkin and sweet potato. Take advantage of the precut butternut squash when it’s available in the refrigerated case in the produce section of your grocery store or you can cut your own. Either way, it cooks up tender and sweet, bringing that cozy, seasonal goodness in a simple side dish.
Ingredient
- 3 tablespoons butter
- 3/4 cup diced butternut squash (about 4 oz)
- 1/3 cup sliced leek
- 1 1/2 cups seasoned salad croutons (from 5-oz bag)
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
- 1/3 cup from 1 carton (32 oz) Classic Chicken Broth
- 3 tablespoons shredded Parmesan cheese
Direction
- Heat oven to 350°F. Spray 20-ounce casserole dish with cooking spray. In 10-inch nonstick skillet, melt butter over medium heat. Stir in squash and leeks; cook and stir 3 to 4 minutes or until leeks are tender. Spoon into medium bowl; cool 5 minutes.
- Add croutons, parsley and chicken broth to vegetable mixture, stirring gently to mix; let cool. Toss with Parmesan cheese.
- Pour mixture into casserole dish; cover with foil.
- Bake 15 minutes. Remove from oven; remove foil. Return to oven; bake uncovered an additional 15 minutes or until top is golden brown.
