1/4-1/2 cup white wine or vegetable broth
1 cup chopped onion
2 tablespoon minced garlic
2 stalks celery, sliced
2 1/2-3 cups peeled and diced butternut squash
1 tablespoon poultry seasoning or mixed herbs
2 teaspoon dried sage
2 tablespoon minced pumpkin seeds
2 1/2-3 cups fresh bread cubes or cooked brown and wild rice or some of each
1 cup cooked, peeled and chopped chestnuts (optional)
1 cup fresh or frozen corn kernels (optional)
Rice milk, vegetable broth or gravy as needed
Vegetable oil or non-stick cooking spray
Heat pan spray or oil in a large pot. Add onion and garlic and saute for 2 minutes. Add wine or broth, squash, celery and seasonings. Stir well and continue cooking until squash is tender. Add bread cubes, pumpkin seeds and any optional ingredients. Mix well. Add additional broth, rice milk or gravy till desired consistency. Use to stuff turkey or a pre-baked winter squash, or bake in a covered casserole dish at 350 degrees until heated through.