Mushroom & Butternut Squash Stuffing (Vegan)

Ingredients:

• 9” Skillet
• 1 loaf of Cornbread
• 1/4 Cup Squizito Mushroom and Sage Olive Oil
• 1 1/2 Cups of Vegetable Stock
• 5 Tbsp. of chopped fresh Sage
• 1 Medium Size Butternut Squash chopped in 1/4” pieces
• 3 Cups Portobello Mushrooms chopped into 1/2” pieces
• 1 Onion chopped
• Salt and Pepper to taste

Instructions:

1. Preheat oven to 350°
2. In skillet heat 6 Tbsp. of Mushroom and Sage Olive Oil to medium heat. Add butternut squash and onion, cover and cook for 5 minutes, turn with spatula add salt pepper, and sage. Cover and cook 5 more minutes until squash can be pierced easily with fork.
3. Add vegetable stock to pan, season with more salt and pepper. Turn off burner.
4. In large mixing bowl crumble cornbread, pour in squash mixture and stir.
5. In separate bowl toss mushrooms in 4 Tbsp. of Mushroom and Sage Olive Oil, then add to cornbread and squash mixture. Season to taste with salt, pepper and more sage if desired.
6. Pour mixture into 11" x 9" baking dish and bake for 30-40 minutes or until top is golden brown.