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Cornbread Stuffing With Sweet Potato and Squash

Ingredients

• 1 cup frozen diced onion, red and green bell peppers, and celery
• 2 small garlic cloves, pressed
• 1 tablespoon canola oil
• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch cubes
• 2 medium-size sweet potatoes, peeled and cut into 1/4-inch cubes
• 1 Granny Smith apple, peeled and cut into 1/4-inch cubes
• 3 tablespoons melted butter
• 2 tablespoons brown sugar
• 1 tablespoon chopped fresh sage
• 2 teaspoons Creole seasoning, divided
• 2 (14-oz.) cans low-sodium fat-free chicken broth, divided
• 1 (8-oz.) package cornbread stuffing mix
• 1 large egg, lightly beaten
• 1/3 cup chopped pecans
• Garnish: fresh or dried sage leaves

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