Apple Raisin Sourdough Stuffing & Maple Butternut Squash With Crispy Pancetta

Apple Raisin Sourdough Stuffing

Ingredients:

1 spray(s) cooking spray  

9 slice(s) (medium) sourdough bread, stale  

3 large fresh apple(s), Granny Smith, peeled and coarsely chopped  

3/4 cup(s) raisins, or dried cranberries  

4 rib(s) (medium) uncooked celery, finely chopped  

1 small uncooked onion(s), finely chopped  

2 tsp chicken seasoning  

1 cup(s) canned chicken broth  

Instructions:

1.    Preheat oven to 325°F. Coat a 2-quart casserole dish with cooking spray.

2.    Tear 6 pieces of bread into small pieces; put in a food processor and chop into coarse crumbs. Cut remaining 3 slices of bread into 1/2-inch cubes.

3.    Place crumbs and cubes in a large bowl and add remaining ingredients, except broth. Toss to mix well; slowly add broth as you continue tossing.

4.    Loosely spoon stuffing into casserole dish. Bake uncovered until heated through and lightly browned on top, about 45 minutes. Yields about 1/2 cup per serving.

Maple Butternut Squash with Crispy Pancetta

Ingredients:

 9 cup(s) uncooked butternut squash, cubed  

 2 Tbsp olive oil  

 2 tsp fresh thyme, leaves  

 1 1/2 tsp kosher salt  

 1/8 tsp black pepper, freshly ground  

 1 oz pancetta, finely chopped  

 2 Tbsp maple syrup  

Instructions:

1.    Place 2 large rimmed nonstick baking sheets in oven. Preheat oven to 425ºF.

2.    In a large bowl, combine squash, oil, thyme, salt and pepper; toss to combine.

3.    Remove baking sheets from oven and carefully divide squash between sheets; spread into single layer. Roast squash, tossing about halfway through cooking, until tender inside but slightly browned and crisp on outside, about 40 minutes.

4.    While squash is cooking, heat a medium nonstick pan over medium-high heat. Add pancetta and cook, stirring frequently, until golden brown, about 3 1/2 to 4 minutes; remove from skillet and set aside.

5.    Transfer squash to a serving platter or bowl and sprinkle with pancetta and maple syrup; toss to coat and serve immediately. Yields about 3/4 cup per serving.

Notes: You'll need about a 4-pound whole squash for this recipe.