Crunchy Cranberry Butternut Squash Gluten-Free Stuffing

Ingredients

2 tablespoon avocado oil
1 loaf gluten-free bread, cut into small cubes
2 cups white onion, diced
2 celery stalks, diced
1 cup butternut squash, diced
1/2 cup fresh cranberries, , chopped
1 (8-ounce) can water chestnuts, drained and diced
2 cups vegetable broth
2 tablespoons poultry seasoning
1/2 cup chopped walnuts
Thyme and sage leaves, for garnish

Directions

1. Preheat the oven to 350°F. In a Farberware Cookstart 5 Qt. Dutch Oven, heat on medium-high heat the avocado oil, onion, fennel, celery, and butternut squash. Cook for 10 minutes or until the vegetables are cooked and the onions are slightly translucent.
2. Add the vegetable broth, poultry seasoning, cranberries, and water chestnuts to the sautéed vegetables. Mix to combined. Turn the stove off then add the gluten-free bread cubes. Mix to combine until the bread is fully coated and moist.
3. Transfer the Dutch oven to the oven and place it on a center rack. Bake for 50-60 minutes or until the top is slightly browned. Garnish with more avocado oil and fresh thyme and sage leaves.