Ingredients
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1/2 cup ( 1 stick ) butter
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2 cups chopped celery
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1 cup chopped onion
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2 cups cubed, butternut squash
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2 tsp McCormick ® Thyme leaves
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1 1/2 tsp McCormick ® Poultry Seasoning
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1/2 tsp McCormick ® Ground Black Pepper
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10 cups dry unseasoned bread cubes
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4 cups chicken broth
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1/2 cup pine nuts, chopped
Steps
1
Preheat oven to 375°F. Melt butter in large skillet on medium heat. Add celery, onion and garlic; cook and stir 5 minutes. Add the cubed squash and sauté for 1-2 minutes. Stir in thyme, poultry seasoningand pepper. Place bread cubes in large bowl. Add celery mixture, broth and pine nuts and toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish. Bake 35 minutes or until heated through and lightly browned.
