Cornbread Dressing with Roasted Grapes, Walnuts and Pancetta
2 cups red seedless California grapes
2 cups green seedless California grapes
2 cups cubed butternut squash
1 1/2 tablespoons olive oil Salt and pepper, to taste
6 ounces diced pancetta
3/4 cup sliced celery
1 large onion, chopped
2 cloves garlic, minced
5 cups coarsely crumbled cornbread (either store-bought or prepared from a mix), toasted
3/4 cup coarsely chopped walnuts, toasted
2 tablespoons chopped fresh sage
1 cup reduced-sodium chicken broth
3 tablespoons butter, melted
3 tablespoons white balsamic vinegar 1 egg, beaten
Preheat oven to 400°F. Toss grapes and squash cubes together in large bowl with oil, salt and pepper, to taste. Spread in single layer on baking sheet and roast for about 20–30 minutes, until grapes have begun to slightly shrivel and squash is tender. Set aside.
Heat large nonstick skillet over medium-high heat and cook pancetta until it begins to brown slightly. Add celery and onions and cook until tender and onions are translucent, about 5–6 minutes. Add garlic and cook for one minute more. Remove from heat.
In large bowl, combine cornbread, pancetta mixture, grapes, squash, walnuts, sage and salt and pepper to taste, if desired. Set aside.
In medium bowl, whisk together broth, butter, vinegar and egg. Pour over cornbread mixture and toss well to combine.
Spray 9-by-13-inch baking dish with cooking spray. Spoon dressing evenly into dish. (At this point, you can either bake immediately or cover and refrigerate overnight to bake the next day.)
Bake, covered with foil, at 350°F for 20 minutes. Uncover and bake another 20 minutes, or until warmed through and golden brown.
Nutrition information per serving:
442 calories; 18 g fat (4 g saturated fat); 37% calories from fat; 14 g protein; 54 g carbohydrate; 2 g fiber; 75 mg cholesterol; 1103 mg sodium; 475 mg potassium.