1 loaf Kowalski’s Italian Peasant Bread, cut into 1/2" cubes (about 9 cups)
1 tbsp. Kowalski’s Extra Virgin Olive Oil
1 cup chopped yellow onion
2 ribs celery, diced
1 1/2 lb. butternut squash, peeled, halved, seeded, diced (3 cups)
1 Granny Smith Apple, peeled, cored, chopped (1 1/2 cups)
1/2 cup Kowalski’s Dried Cranberries
1/3 cup raw pepitas, toasted
1 tbsp. snipped fresh sage
1 tsp. kosher salt
1/4 tsp. Kowalski’s Coarse Ground Black Pepper
1 cup reduced sodium chicken broth

Place bread cubes on jelly roll pan; bake in a preheated 250° oven until dry, stirring once (about 30 min.). In large sauté pan, heat olive oil over medium heat. Stir in onion, celery, squash and apples; cook, stirring constantly, until onion softens (4-5 min.). Stir in bread cubes, cranberries, pepitas, sage, salt, pepper and broth. Spray 13x9" glass baking dish with non-stick cooking spray; add dressing. Bake, covered, until heated through (40-45 min.).

Amount: 12 (3/4 cup) servings.

Nutrition Information per Serving:
Total Calories 165
Total Fat 5 g
Saturated Fat 1 g
Sodium 325 mg

Each serving also is a good source of these heart nutrients: vitamin A, vitamin C, niacin, magnesium and copper.

Good to Know:

• Diced butternut squash is available in the Produce Department for our convenience.