1 cup diced pumpkin (I use Butternut squash)
3 tablespoons butter
1 1/2 cups diced sweet onions
1 1/2 cups diced celery
1/4 cup finely chopped fresh thyme leaves
1/4 cup finely chopped sage leaves
Salt and cracked black pepper
2 1/2 cups stale cornbread
1 egg, beaten
1/4 cup chicken stock
Parsley sprigs, for garnish
Preheat the oven to 425 degrees F
Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F.
In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper.
Meanwhile, crumble the stale cornbread into a large bowl. Add sauteed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well.
Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes.
To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.