- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 1 h 10 m
- Serves
- 12 (plus leftovers)
Ingredients
- 2 tbsp
- unsalted butter
- 30 mL
- 1 cup
- diced sweet onion
- 250 mL
- 1
- small acorn squash, peeled and diced
- 2 cloves
- garlic, minced
- 1 tbsp
- dried savory leaves
- 15 mL
- 1 tbsp
- chopped fresh thyme
- 15 mL
- salt and pepper to taste
- 1 loaf
- day-old French bread, cubed
- 1 cup
- roasted Deluxe Mixed Nuts, 50% Cashews, chopped
- 250 mL
- 1 cup
- dried cranberries
- 250 mL
- 1/2 cup
- chopped fresh parsley
- 125 mL
- 2
- eggs
- 1 tub
- cranberry sauce
- 280 mL
- 1 1/2 cups
- reduced sodium chicken broth
- 375 mL
Method
Step 1
Preheat oven to 350°F (180°C). Melt butter in a large skillet over medium heat. Sauté onion, squash and garlic until softened, 7 to 8 min. Stir in savory and thyme and season to taste with salt and pepper. Let cool.
Step 2
In a large bowl, combine bread cubes, nuts, cranberries, parsley and squash mixture. In another bowl, whisk together eggs, cranberry sauce and broth, pour over bread mixture, season and gently toss. Transfer to a greased baking dish and bake until top is golden brown, about 40 min.
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Nutritional Facts Per Serving
- Nutrition Description:
- About 5 oz/150 g
- Calories:
- 300
- Fat:
- 10 g
- Saturated Fat:
- 2 g
- Carbs:
- 46 g
- Fibre:
- 4 g
- Cholesterol:
- 30 mg
- Protein:
- 6 g
- Sodium:
- 280 mg
