Ingredients
1
butternut squash (1 1/4 lb), peeled, seeded and cut into 3/4-inch chunks (4 cups)
1
lb bulk pork sausage
1/4
cup butter
1
large onion, chopped (1 cup)
1
medium red bell pepper, chopped (1 cup)
1
jalapeño chile, seeded, finely chopped
2
eggs
1 1/2
cups Progresso™ chicken broth
1
bag (16 oz) seasoned cornbread stuffing
3/4
cup pecan pieces, toasted
1/3
cup chopped fresh cilantro
1
tablespoon chopped fresh sage leaves
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 3-quart saucepan, place squash and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes or until almost tender. Drain.
In 12-inch nonstick skillet, cook sausage over medium-high heat 8 to10 minutes, stirring occasionally, until no longer pink; drain. Set sausage aside. Wipe out skillet. In same skillet, melt butter over medium-high heat. Cook onion, bell pepper and chile in butter 5 to 7 minutes, stirring occasionally, until vegetables begin to soften. Remove from heat.
In large bowl, beat eggs and broth with whisk. Stir in squash, sausage, vegetable mixture and remaining ingredients. Spoon into baking dish.
Cover with foil; bake 45 minutes or until center is hot. Uncover; bake 10 minutes longer or until top is golden brown.
