Butternut Squash, Apple and Kale Dressing

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Toss the cubed butternut squash with half the olive oil and a little of the salt, spread on a baking sheet and roast for 25 minutes until tender.

2. While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the onion, celery and garlic and cook for 6 minutes until softened.

3. Add the chopped apples and sage to the skillet and cook for 5 minutes until the apples begin to soften. Stir in the nutmeg and remaining salt.

4. Add the chopped kale to the skillet and cook for 2 minutes until wilted. Remove from heat.

5. Place the bread cubes in a large bowl. Add the roasted squash and the apple mixture, then toss gently to combine.

6. Pour in the chicken broth a little at a time, tossing until the bread is evenly moistened. Add more broth if you want a moister stuffing.

7. Lightly oil an 8-inch baking dish, spoon in the mixture and cover with foil. Bake for 20 minutes.

8. Uncover and bake for 10 more minutes until the top is golden and crisp. Rest for 5 minutes before serving.