Holiday Vegetable Cornbread Stuffing

Here is a great fall dish that uses cornbread and butternut squash. This is a perfect treat if you want to make stuffing that is "outside the bird

• 1 large butternut squash, peeled, seeded, and chopped
• 2   onions, chopped (about 2 cups)
• 4 cloves garlic,diced
• 2 teaspoons ground cumin
• 2 tablespoons olive oil
• 1/2 cup chopped fresh cilantro leaves
• 3 cups chicken broth
• 1 package cornbread stuffing mix (standard size)

1. Preheat the oven to 400 degrees
2. Put cubed winter squash, onions, and garlic in a large bowl. Add cumin and olive oil and sitr. Place  mixture in a single layer onto a  baking dish(-like a lasagne pan).
3. Roast vegetables for 30 minutes  stirring occasionally.
4. Reduce the oven temperature to 300 degrees
5. Combine roasted squash, cilantro, and broth  in a large bowl. Add the stuffing mixture  and toss together.
6. Spoon into a greased 9×13 casserole dish. Cover with foil.
7. Bake for 30 minutes.
8.