Heat the oven to 325°F. Spray a 3-4 quart baking dish and set aside.

Combine the cubed butternut squash and apples in a 2 quart microwave safe baking dish. Add 2 Tablespoons water, cover with plastic wrap and microwave on High power for 8 minutes or until butternut squash and apples are tender. Drain the water and set aside.

Heat a heavy bottom skillet over medium heat for 2 minutes. Add the butter, olive oil and chopped leeks and cook, stirring often, for 5 minutes. Stir in the cooked squash and apples and sprinkle with the sage, salt and pepper. Stir in the cinnamon or coriander if desired. Place the mixture in a large mixing bowl and add the bread cubes of choice; toss to coat ingredients. Add the broth and apple juice to the stuffing mixture. Add more broth if stuffing is too dry. Toss the stuffing again to coat ingredients.

Place the stuffing in the prepare baking dish and bake uncovered on the center oven rack for 45 minutes or until golden.

Makes: 18 servings

Home Made Dry Bread Crumbs:

Cut the bread into ½-inch cubes and place on sprayed baking sheet pans. Heat the oven to 300°F and bake the cubed bread for 10 – 15 minutes, stirring every 5 minutes, until the bread is dry.

Nutrition Facts: 1//2 cup Stuffing

Calories 190, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 270 mg, Total carbohydrate 23 g, Dietary Fiber 4 g, Sugars 6 g, Protein 4 g.

Reduced Calorie Version: Use 1/3 cup Extra Virgin Olive Oil and eliminate the butter & Lower sauté heat to medium low for 10- minutes.

Calories 140, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 270 mg, Total Carbohydrate 23 g, Dietary Fiber 4 g, Protein 4 g.