Skip to Content
Product Recall: Red Onions from USA Read More
Makes
Serves: 12 (plus leftovers)
Level
easy
Prep Time
20
Total Time
70

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.
Share This

Nutritional Facts Per Serving

Nutrition Description:
About 5 oz/150 g
Calories:
300
Fat:
10 g
Saturated Fat:
2.5 g
Carbs:
46 g
Protein:
6 g
Cholesterol:
30 mg
Fiber:
4 g
Sodium:
280 mg