Butternut Squash, Apple And Kale Dressing

• 20 ounces, weight Butternut Squash, Cubed
• 3 Tablespoons Olive Oil, Divided
• 2 Apples, Peeled, Cored And Chopped
• 1/2 cups Onion, Diced
• 1 clove (Large Size) Garlic, Peeled And Sliced
• 1 stalk Celery, Chopped
• 1/2 teaspoons Salt
• 4 cups Artisan-style Bread, Cubed
• 1 cup Kale, Chopped
• 1-1/2 cup Chicken Broth (add More If You Want A Moister Stuffing)
• 1-1/2 teaspoon Fresh Sage, Chopped
• 1/4 teaspoons Nutmeg

1. 1. Preheat oven to 375 F. Toss squash with 1/3 of the oil. Spread squash onto an 8x11 inch rimmed baking sheet and roast until tender when pierced with a fork, about 15 minutes. Remove from oven and set aside. Lower the oven temperature to 350 F.
2. 2. Meanwhile, heat the remaining 2/3 of the oil in a large frying pan over medium heat. Cook apples, onion, garlic and celery, stirring often, until softened and starting to brown. Sprinkle with salt and transfer to a large mixing bowl.
3. 3. Add bread cubes, roasted squash, kale, broth, sage and nutmeg into the bowl. Toss gently to combine. Transfer to a greased 9 x 13 inch baking dish.
4. 4. Bake at 350 F for an hour. The top should be toasted and crispy.

weight butternut, olive oil, apples, onion, garlic, celery, salt, artisanstyle bread, chicken broth, fresh sage, ubc

Taken from tastykitchen.com/recipes/holidays/butternut-squash-apple-and-kale-dressing/ (may not work)