Roasted Squash Stuffing

Name: Roasted Squash Stuffing
Total time: 120 min
Ingredients: 2 loaves good-quality white bread, cut into ¾ inch cubes or packaged dried bread cubes (about 20 cups total)**; ½ delicata squash, seeds removed; ½ butternut squash, peeled, seeds removed; ½ acorn squash, seeds removed; ½ kabocha squash, seeds removed; ¼ cup plus 2 tbsp Colavita Extra Virgin Olive Oil; 3 tbsp finely chopped fresh sage; 4 leeks, tender white part only, trimmed, rinsed well and diced; 5 cups Rachael Ray Low-Sodium Chicken Stock, or homemade, divided; 6 pieces cooked bacon, crumbled; ½ cup roasted chestnuts, chopped; 6-8 dried figs, diced; Salt and freshly ground pepper, to taste, as needed

colavitarecipes.com

Eating a turkey with this roasted squash stuffing will make the holidays even more deliciously special with its use of seasonal vegetables and bacon.

View full recipe on colavitarecipes.com

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Ingredients

2 loaves good-quality white bread, cut into ¾ inch cubes or packaged dried bread cubes (about 20 cups total)**
½ delicata squash, seeds removed
½ butternut squash, peeled, seeds removed
½ acorn squash, seeds removed
½ kabocha squash, seeds removed
¼ cup plus 2 tbsp Colavita Extra Virgin Olive Oil
3 tbsp finely chopped fresh sage
4 leeks, tender white part only, trimmed, rinsed well and diced
5 cups Rachael Ray Low-Sodium Chicken Stock, or homemade, divided
6 pieces cooked bacon, crumbled
½ cup roasted chestnuts, chopped
6-8 dried figs, diced
Salt and freshly ground pepper, to taste, as needed