Aunt Patricia’s flavor recommendation: Parmesan Garlic Butter. The crunch of garlicky pecans wrapped with Parmesan cheese, plus fall squash, bring a delightfully new dimension to this autumn standby.
Naturally sweet pecans, Italian sausage and fall squash add rich flavors and textures to this herbed squash, pecan, and sausage dressing recipe. This unique twist on a traditional dish is sure to be a hit during the holidays, or anytime you’re just looking to try something new. It’s versatile and easy to prepare, with the most delicious flavor. Best of all, it works with any fall squash such as butternut, spaghetti, acorn, or kabocha.
2cupschopped oven-roasted squash of your choiceKabocha, Spaghetti, Acorn, etc. May use more if desired.
½cupparsleychopped fine
3tablespoonsmelted unsalted butter
2cupslow sodium chicken broth
1teaspoonsaltor to taste
½teaspoonblack pepperor to taste
Instructions
Preheat oven to 350 Fahrenheit.
Butter a 9 x 13-inch casserole dish or baking pan.
In a large skillet, brown Italian sausage, breaking it up into crumbles. Drain, discarding grease.
In the same pan, add olive oil and heat over medium heat. Add celery to the pan and sauté for 2 - 3 minutes until nearly soft, then add onions and sauté for another minute before adding garlic.
In a large bowl, stir together cooked sausage, sautéed onion mixture, stuffing cubes, roasted squash, chopped pecans, and parsley.
Add the melted butter, then stir in broth a little at a time to combine. Reserve remaining broth to moisten during baking if needed for your desired consistency.
Season with salt and pepper and stir.
Transfer dressing to prepared baking dish. Cover with foil and bake for 30 minutes.
