Roasted Vegetable and Cornbread Stuffing

Roasted Vegetable and Cornbread Stuffing

3

"Just one bite of this mouthwatering stuffing is all you'll need to prove that roasting the veggies is absolutely worth it . . . plus the veggies provide the perfect complement to the flavorful chorizo."

Ingredients

1 h 30 m servings 185 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Ready In

  1. 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.
  2. Roast for 30 minutes or until the squash mixture is lightly browned, stirring occasionally.
  3. 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.
  4. Bake for 30 minutes or until the stuffing mixture is hot.

Reviews

3

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...

I really liked the flavors and it was an excellent way to encourage the picky members of my family to eat their vegetables. Made with the 'Easy Mexican Fried Chicken' on this site. Yum!