Equipment
Ingredients
Base Elements
- 500 g cornbread, stale and cubed
- 400 g butternut squash, peeled, seeded, and diced into 1.5cm cubes
- 15 ml olive oil
Aromatics & Mix-ins
- 85 g unsalted butter
- 200 g yellow onion, finely diced
- 120 g celery, finely diced
- 3 garlic, minced
- 10 g fresh sage, finely chopped
- 75 g dried cranberries
- 100 g pecans, toasted and roughly chopped
Binding Liquids
- 480 ml vegetable broth
- 2 eggs, lightly beaten
- 30 ml maple syrup
- 6 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F and generously butter a 9x13-inch baking dish.
Toss the diced butternut squash with olive oil, a pinch of salt, and a pinch of black pepper on a sheet pan. Roast in the preheated oven until tender and caramelized at the edges.
While the squash roasts, melt the butter in a large skillet over medium heat. Add the diced onion and celery, sauteing until completely softened. Stir in the garlic and chopped sage, cooking for one additional minute until fragrant.
In a large mixing bowl, combine the stale cornbread cubes, roasted squash, dried cranberries, toasted pecans, and the warm sauteed vegetable mixture. Toss gently to distribute the ingredients evenly.
In a separate bowl, whisk together the vegetable broth, eggs, maple syrup, kosher salt, and black pepper. Pour this liquid evenly over the cornbread mixture. Fold very gently from the bottom up until the liquid is absorbed, then transfer the mixture to the prepared baking dish.
Lower the oven temperature to 190°C/375°F. Bake the stuffing uncovered until the top is deeply golden brown and crisp, and the center reaches an internal temperature of 74°C/165°F.
Remove the dish from the oven and allow it to rest before serving so the structure can set and the residual liquid can distribute.
Chef's Notes
- Staling the cornbread is non-negotiable; fresh cornbread will disintegrate into a heavy mush when introduced to the broth. If short on time, toast cubed cornbread in a low oven (120°C/250°F) for 45-60 minutes.
- Roasting the squash separately before integration concentrates its natural sugars through the Maillard reaction and prevents it from releasing excess water into the casserole.
- For a contrasting presentation, reserve a handful of the pecans and cranberries when mixing, then scatter them across the surface of the casserole prior to baking.
- When folding the wet and dry ingredients, use a wide spatula and scrape from the bottom up to preserve the structural integrity of the cornbread cubes.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Freeze unbaked or baked; thaw completely in the refrigerator before baking or reheating.
Reheating: Cover with foil and bake at 175°C/350°F until warmed through, removing foil for the last 10 minutes to crisp the top.
