Cornbread Stuffing With Sweet Potato And Squash

• 1 cup frozen diced onion, red and green bell peppers, and celery
• 2 small garlic cloves, pressed
• 1 tablespoon canola oil
• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch cubes
• 2 medium-size sweet potatoes, peeled and cut into 1/4-inch cubes
• 1 Granny Smith apple, peeled and cut into 1/4-inch cubes
• 3 tablespoons melted butter
• 2 tablespoons brown sugar
• 1 tablespoon chopped fresh sage
• 2 teaspoons Creole seasoning, divided
• 2 (14-oz.) cans low-sodium fat-free chicken broth, divided
• 1 (8-oz.) package cornbread stuffing mix
• 1 large egg, lightly beaten
• 1/3 cup chopped pecans
• Garnish: fresh or dried sage leaves

1. Preheat oven to 375u0b0. Saute frozen onion mixture and garlic in 1 Tbsp. hot oil in a large, deep skillet over medium-high heat 2 minutes or until vegetables are tender.
2. Stir in squash, next 5 ingredients, 1 tsp. Creole seasoning, and 1/4 cup water. Cover, reduce heat to medium, and cook, stirring occasionally, 15 minutes or until squash and potatoes are tender. Stir in 1 can chicken broth.
3. Remove from heat; cool 15 minutes. Stir together stuffing mix, egg, and remaining 1 can chicken broth and 1 tsp. Creole seasoning in a medium bowl. Fold into cooled squash mixture. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
4. Bake, covered with aluminum foil, at 375u0b0 for 25 minutes. Uncover and sprinkle with pecans; bake 20 minutes or until dressing is thoroughly heated and pecans are toasted. Let stand 10 minutes before serving. Garnish, if desired.

onion, garlic, canola oil, butternut squash, sweet potatoes, apple, butter, brown sugar, fresh sage, creole seasoning, chicken broth, cornbread stuffing mix, egg, pecans, sage

Taken from www.myrecipes.com/recipe/cornbread-stuffing-with-sweet-potato-squash (may not work)