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Butternut Squash & Corn Bread Stuffing Muffins

Servings
12
Calories
260
Prep Time
15 minutes
Total Time
1 hr 35 minutes
Skill Level
Difficult

Ingredients

  • 2 (12 ounces) package Mann’s Butternut Squash Cubes
  • 3 tablespoons vegetable oil
  • salt and pepper to taste
  • 1 pound prepared corn bread, cut into 1″ cubes
  • ½ pound thick-cut bacon cut into 1″ slices
  • 1 medium red onion, diced
  • 1 celery, diced (add celery to preference)
  • 2 garlic cloves, minced
  • ¼ cup fresh sage, chopped
  • 2 teaspoons sugar
  • 2 large eggs, scrambled
  • ½ cup chicken stock, or low-sodium broth

The Method

Preheat the oven to 350° F.  Arrange Butternut Squash cubes on a large rimmed baking sheet and toss with oil. Season with salt and pepper. Roast for 30 minutes or until tender. Let cool slightly.

Increase the oven temperature to 375° F. Spread corn bread cubes on a large baking sheet and bake for about 20 minutes, until toasted. Let cool completely. Leave oven on.

Generously butter a 12 cup muffin tin. In a medium skillet, cook the bacon over moderate heat until crisp. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Heat ¼ cup of bacon fat in the skillet. Add red onion and cook over moderate heat until softened, about 4 minutes. Add celery, garlic, sage and cook, stirring occasionally, until the celery is softened, about 4 minutes. Stir in the bacon.

Transfer the squash to a large mixing bowl. Add the toasted corn bread. Season the mixture with salt. Add sugar and eggs and toss until coated thoroughly. Add the chicken stock and toss again thoroughly. Add the onion-bacon mixture and stir again. Let stand for 5 minutes.

Mound the stuffing in the prepared muffin cups. Wrap any extra stuffing in a piece of heavy-duty foil.

Nutrition Facts
Serving Size: 151g | Servings: 12
Amount Per Serving
Calories 260 | Calories from Fat 150 l Total Fat 17g (sat fat 4g trans 0g) l Cholesterol 75mg l Sodium 360mg l Total Carbohydrate 23g l Dietary Fiber 3g l Sugars 6g l Protein 6g l Vitamin A 120% l Vitamin C 20% l Calcium 4% l Iron 4%
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