Roasted Pumpkin Dressing

Although the calendar says it’s November, the St. Paul Farmers Market in Lowertown St. Paul is still receiving fresh locally grown produce.  Larry Pfarr shows us a few recipes to incorporate the fresh produce in your Thanksgiving meal. 

1 cup butter, melted
4 garlic cloves, minced
1 pound fresh pumpkin, cleaned out and cut into 4x4 inch pieces
    (can substitute with squash)
1 onion, diced
1 celery stalk, diced
1 red bell pepper, diced
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
1 loaf day old French bread, cut into cubes
4 cups chicken broth or stock
Salt and pepper to taste

Heat oven to 350 degrees.  Mix together butter and garlic and brush over each piece of pumpkin.  Sprinkle with salt and pepper.  Place in oven and roast until just tender.  Remove skin and cut into small cubes.

In medium saucepan heat remaining garlic butter (add more butter if needed).   Add onion, celery, bell pepper, thyme, oregano and basil and cook until tender.  Toss with bread.  Add broth 1 cup at a time to reach desired consistency.

Place mixture in a baking dish, spray with non-stick cooking spray.  Bake for one hour. For dryer dressing bake longer