Butternut Squash Cranberry Thanksgiving Stuffing Casserole
1 package Martin's Potatobred Stuffing
12 oz package fresh cranberries (about 3.5 cups)
1 1/2 cups orange juice
3/4 cup sugar
2 cups celery, diced (about 5 medium stalks)
2 yellow onions, diced
Salt & pepper, to taste
2 tablespoons olive oil
1 lb butternut squash, cubed into 1/2 inch pieces (about 3 cups)
1 cup chicken broth (use vegetable broth for a vegetarian option!)
1/4 cup fresh thyme, minced
1/4 cup fresh sage leaves, minced
3/4 cup chopped pecans
Preheat oven to 350F. Grease a 3 quart casserole dish (approximately 15 x 10 inches).
In a medium sized sauce pan, combine the cranberries, orange juice, and sugar and bring to a boil. Lower the heat and allow to simmer until cranberries start to pop, approximately 5 minutes.
While the cranberries are cooking, heat 2 tablespoons olive oil in a large pan. Add the diced celery and onions, season with salt and pepper, and saute for about 5 minutes, or until the onions and celery start to soften.
In a very large bowl, combine the cranberry mixture, onion-celery mixture, cubed butternut squash, chicken broth, fresh thyme and sage. Mix well. Add the Martin’s Potatobred Stuffing and stir just to combine.
Transfer to the greased casserole dish, top with chopped pecans, and cover with foil. Bake at 350F for 40 minutes, then remove foil and continue baking for another 20 minutes, or until the butternut squash cubes are fully cooked. Remove from heat , garnish with fresh thyme, and allow to stand for at least 5 minutes before serving.
Recipe courtesy of: Babaganosh Blog