Butternut Squash Stuffing

I've made this stuffing twice now, serving it instead of potatoes, once with a turkey roast and once with Lemon Anise Grilled Chicken

The fresh sage nicely compliments the flavours of the butternut squash, bacon and leeks 

• ciabatta or rustic bread cut into 1" cubes to equal 6-8 cups
• 2 tablespoons olive oil
• salt and seasoned pepper (Like Montreal Steak spice)
• 1 clove garlic, minced (optional)
• 1 medium sized butternut squash, peeled and cut into cubes
• 6 slices thick bacon, diced, fried and drained
• 1/4 cup butter
• 1 large leek, cleaned and diced (white and pale green part only)
• 2 cups diced celery
• 2 tablespoons chopped fresh sage leaves
• 1 cup dried cranberries
• 1 1/2 cups chicken stock
• seasoned pepper 
• salt

1. Place bread cubes in a large bowl and set aside.
2. Preheat oven to 400º F. and line a baking pan with parchment paper.*
3. Toss butternut squash cubes with oil, salt and pepper and garlic (if using)
4. Spread squash out on parchment lined pan and roast for about 30-35 minutes or until just fork tender. Do not over bake or it will get mushy. 
5. When squash is done, reduce oven temperature to 350º.
6. Fry bacon, drain and set aside.*
7. Melt butter in same pan, add leeks, celery and chopped sage and saute over medium low heat until vegetables are tender but not browned.
8. Add baked squash, bacon, leek mixture, dried cranberries to bread in bowl and toss lightly
9. Add chicken broth, salt and seasoned pepper to taste and mix well until the bread is evenly moist.
10. Place in a 9x13 baking dish and bake at 350º  for 35 minutes. I covered the dish loosely with foil for the first 15 minutes and then removed it for the last 20 minutes.
11. Serves 6-8. Enjoy!

* Steps 2-6 can be done a day or two ahead if desired.  Store squash and bacon in fridge until needed.

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