1 cup cubed butternut squash
1 cup chopped poblano chiles (about 3 large)
1/2 cup chopped celery
1/2 cup chopped onion
1 cup grape or cherry tomatoes
2 tablespoons olive oil
3-1/2 cups water
1/4 cup butter
6 cups cornbread stuffing mix (from two 8-oz packages)
Southwest Roasted Veggie and Cornbread Dressing
- In a medium bowl, toss squash, chiles, celery and onion with oil. Spread in a single layer on a foil-lined 15 x10-inch pan. Roast at 450° for 20 minutes, stirring once. Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and beginning to brown.
- Meanwhile, in a Dutch oven, bring water and butter to a boil. Remove from the heat; stir in stuffing mix. Add roasted vegetables; toss gently to mix. Spoon into a greased CORNINGWARE® FRENCH WHITE™ 3-QT. OBLONG CASSEROLE.
- Bake 8 to 10 minutes or until dressing is thoroughly heated and top is golden brown.