Marukan Sudachi Ponzu Butternut Squash Stuffing

INSTRUCTIONS

Preheat the oven to 400°F. Spray a 9 by 13-inch baking pan with oil spray.

Place the butternut squash on a large baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast for 25 to 30 minutes, stirring once halfway through, until caramelized and tender. Set aside.

Reduce oven temperature to 375°F.

Spread the gluten-free bread cubes on a baking sheet and toast for 10 minutes if they are not fully dried out.

Meanwhile, heat 2 tablespoons butter in a large skillet over medium heat. Once melted, add the whole sage leaves in a single layer and fry for 30 to 60 seconds until crisp but not browned. Transfer to a paper towel-lined plate and lightly sprinkle with salt.

Add the remaining 4 tablespoons butter to the same skillet. Add the red onion and celery and cook for 5 minutes until softened.

Add the mushrooms and cook for 6 to 8 minutes until golden brown and the moisture has evaporated.

Stir in the garlic, chopped sage, rosemary, and thyme and cook for 1 minute until fragrant.

Place the toasted bread cubes in a very large bowl. Add the roasted butternut squash and vegetable mixture.

In a separate bowl, whisk together the Marukan Sudachi Ponzu, broth, and eggs. Pour over the bread mixture and gently toss until evenly moistened.

Transfer the stuffing to a greased 9 x 13-inch baking dish. Bake uncovered for 35 to 40 minutes until golden brown with crisp edges.

Top with pomegranate seeds, chopped parsley, fried sage leaves, and freshly cracked black pepper just before serving.