Southwest Cornbread and Chorizo Dressing

Ingredients

• ½ cup chopped fresh cilantro
• 1 fresh fennel head (9 oz.)
• ¼ cup (1/8 lb.) unsalted butter
• 1 butternut squash (1 1/4 to 1 1/2 lb.)
• 2 large eggs
• 1 red bell pepper (8 oz.)
• 2 tablespoons firmly packed dark brown sugar
• + 7 more ingredients
• • 1 cup fat-skimmed chicken broth
  • 1 pound chorizo sausage (see notes)
  • Cornbread (recipe follows)
  • 1 onion (6 oz.)
  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1 pound mushrooms

1. Peel and seed squash. Cut into 1-inch chunks; you should have about 3 cups. In a 3- to 4-quart pan over high heat, combine 1/2 cup water with brown sugar and the squash. Bring to a boil, cover, reduce heat to medium, and cook, stirring once, until squash is almost tender when pierced, 8 to 10 ...

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