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Prep Time
20 mins
Total Time
1 h 10 m
12 (plus leftovers)


2 tbsp
unsalted butter
30 mL
1 cup
diced sweet onion
250 mL
small acorn squash, peeled and diced
2 cloves
garlic, minced
1 tbsp
dried savory leaves
15 mL
1 tbsp
chopped fresh thyme
15 mL
salt and pepper to taste
1 loaf
day-old French bread, cubed
1 cup
roasted Deluxe Mixed Nuts, 50% Cashews, chopped
250 mL
1 cup
dried cranberries
250 mL
1/2 cup
chopped fresh parsley
125 mL
1 tub
cranberry sauce
280 mL
1 1/2 cups
reduced sodium chicken broth
375 mL


Step 1

Preheat oven to 350°F (180°C). Melt butter in a large skillet over medium heat. Sauté onion, squash and garlic until softened, 7 to 8 min. Stir in savory and thyme and season to taste with salt and pepper. Let cool.

Step 2

In a large bowl, combine bread cubes, nuts, cranberries, parsley and squash mixture. In another bowl, whisk together eggs, cranberry sauce and broth, pour over bread mixture, season and gently toss. Transfer to a greased baking dish and bake until top is golden brown, about 40 min.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
About 5 oz/150 g
10 g
Saturated Fat:
2 g
46 g
4 g
30 mg
6 g
280 mg
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