• 1 large butternut squash, cubed (about 5 cups)
  • 3 tbsp olive oil, divided
  • 1 lb ground pork
  • 1 small onion chopped
  • 2 garlic cloves, minced
  • 1 carrot, chopped
  • 2 large celery stalks, chopped
  • 2 tbsp fresh sage leaves, finely chopped (plus more for serving)
  • 1 tbsp fresh rosemary leaves, finely chopped (plus more for serving)
  • 1 tbsp thyme leaves, finely chopped (plus more for serving)
  • 2 small apples, chopped and cored
  • ½ cup dried cranberries, sugar-free (optional)
  • 1 egg, whisked
  1. Preheat oven to 425°F. Toss the butternut cubes with 1 tablespoon of the olive oil and spread it out on a large baking sheet. Bake for about 30 minutes, until golden and crispy. Remove the squash and lower the oven temperature to 375°F.
  2. While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork and cook for 6-8 minutes, until browned. Add the onion, garlic, carrot, celery, sage, rosemary, and thyme, and cook for about 3 minutes more.
  3. Add the chopped apples and cook until just softened, about two more minutes. Remove from the heat.
  4. When ready, add the roasted butternut squash and dried cranberries and toss until it’s combined. Carefully add the whisked egg and use a spatula to gently fold together. Transfer the stuffing into a baking dish and spread it out evenly.
  5. Bake for 30 minutes. Sprinkle with fresh herbs and serve!