1 whole wheat baguette halved lengthwise and cut into 1-inch chunks
2 tablespoons olive oil
3 medium Bosc pears peeled, cored and cut into 6 wedges each
1/2 small butternut squash peeled, seeded, and cut into 1/2” cubes
1 medium onion minced
kosher salt and black pepper
1 tablespoon minced fresh thyme
2 garlic cloves minced
1/4 cup chopped pecans toasted
Preheat the oven to 400˚. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Place the bread in a large mixing bowl and set aside.
Heat a nonstick skillet over medium-high heat; once hot, add 1 tablespoon of the oil. Add the pears, cut side down, and cook about 3 minutes. Flip the pears and cook about 3 minutes longer. Transfer the pears to a bowl and set aside.
Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the squash, onion, and 1/2 teaspoon salt, and cook 7 to 10 minutes. Stir in the thyme and garlic and cook for 1 minute. Add the chicken broth and cook about 2 minutes.
Transfer the squash mixture to the bowl with the bread. Add 1 teaspoon salt and 1/2 teaspoon pepper, and mix to combine. Spread the stuffing evenly into the baking dish. Nestle the pears into the top of the stuffing. Sprinkle with the pecans and bake until the top is lightly browned, about 35 minutes. Let cool for 10 minutes before serving.