The only drawback of this recipe is that it's very labor-intensive. It took a full 2 hours from start to finish. It would be great for a special occasion, but I don't see us making it for every day meals.
© 2017 – 2018, Tara Ziegmont. All rights reserved.
Roasted Vegetable & Cornbread Stuffing
Place the squash, onions, and garlic in a large bowl. Add cumin and olive oil and toss to coat. Spoon mixture in a single layer onto a bar pan (or other baking dish with a lip around the edge).
Roast vegetables for 30 minutes or until veggies are lightly browned, stirring occasionally.
Reduce the oven temperature to 250.
Stir the squash mixture, cilantro, and broth together in a large bowl. Add the stuffing and mix gently.
Spoon into a greased 9x13 casserole dish. Cover with foil.
Bake for 30 minutes or until hot.