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a close up of cornbread dressing

Roasted Autumn Vegetable & Cornbread Stuffing

Roasted Vegetable & Cornbread Stuffing is the perfect side dish for your Thanksgiving or Christmas dinner. Made with cornbread stuffing mix and filled with roasted squash and onions, it is the perfect addition to your holiday meal.
5 from 3 votes
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Side Dish
Cuisine American
Servings 8 people
Calories 190 kcal


  • 1 piece butternut squash peeled, seeded, and chopped (about 6 cups)
  • 2 medium sweet onions chopped (about 2 cups)
  • 4 cloves garlic pressed
  • 2 teaspoons cumin
  • 2 tablespoons olive oil
  • ½ cups fresh cilantro chopped
  • 3 cups chicken broth low fat, low sodium
  • 1 package cornbread stuffing mix


  • Preheat the oven to 400.
  • 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.


Calories: 190kcal | Carbohydrates: 35g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 633mg | Potassium: 571mg | Fiber: 3g | Sugar: 8g | Vitamin A: 10039IU | Vitamin C: 31mg | Calcium: 95mg | Iron: 2mg
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