The Pioneer Woman Tasty Kitchen
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Butternut Squash, Apple and Kale Dressing

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Level: Easy

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Description

A modernization of the classic. Roasted butternut squash, kale and apple add a sweet balance to your traditional dressing side dish.

Ingredients

  • 20 ounces, weight Butternut Squash, Cubed
  • 3 Tablespoons Olive Oil, Divided
  • 2  Apples, Peeled, Cored And Chopped
  • ½ cups Onion, Diced
  • 1 clove (Large Size) Garlic, Peeled And Sliced
  • 1 stalk Celery, Chopped
  • ½ teaspoons Salt
  • 4 cups Artisan-style Bread, Cubed
  • 1 cup Kale, Chopped
  • 1-½ cup Chicken Broth (add More If You Want A Moister Stuffing)
  • 1-½ teaspoon Fresh Sage, Chopped
  • ¼ teaspoons Nutmeg

Preparation

1. Preheat oven to 375 F. Toss squash with 1/3 of the oil. Spread squash onto an 8×11 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. 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. 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. Bake at 350 F for an hour. The top should be toasted and crispy.

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