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This Butternut Squash Stuffing is one of my must-have side dishes for Thanksgiving. I love the savory herby flavors and satisfying texture. I find the Italian sausage packs a punch while the roasted butternut squash makes it extra festive!
Easy Butternut Squash Stuffing Recipe
When it comes to stuffing recipes, this butternut squash stuffing is one of my favorites with its bold flavors, bright colors, and varied texture. The sweetness of the roasted squash complements the flavor of the meaty sausage for a hearty side dish that pairs well with everyhting.
I used mild sausage to make this kid-friendly, but you can use hot Italian sausage to make this dish spicier. For a maple stuffing, I’ll often use breakfast sausage and add a tablespoon of maple syrup to the butter mixture! Yum!
The thing I love best about this recipe is that I can use a different bread, change the sausage, roast a different squash, vary the herbs—and it always turns out great.
Butternut Squash Stuffing Recipe
Equipment
- 9×13 Baking Pan
- Baking Sheet
Ingredients
- 1 butternut squash (about 2 lbs.) use pumpkin, acorn, or delicata squash, if using frozen, thaw
- 1 tbsp olive oil
- ½ lb. Italian sausage hot or mild, vegan sausage also works
- 1 yellow onion diced
- 3 ribs celery diced
- ½ cup unsalted butter melted (1 stick)
- 2 large eggs beaten
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 4 sprigs fresh thyme
- 12 sprigs fresh sage chopped
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1 lb. Italian bread cubed and dried (1 loaf), or your favorite, see notes re drying
- 2½ cups low-sodium chicken broth vegetable broth also works
- ½ cup chopped walnuts
Video
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan and set aside.
- Peel the butternut squash with a peeler and place the whole peeled squash on a microwave-safe plate. Place in the microwave for 5 minutes until the squash is softened. Allow to cool.1 butternut squash (about 2 lbs.)
- With a large knife cut the squash in half. Remove the seeds with a spoon, then cut the squash into small 1-inch cubes.
- Coat the butternut squash with the olive oil and place on a foil-lined baking sheet. Bake until softened, approximately 10-15 minutes. Poke with a fork to check for tenderness and continue baking (if needed) until tender.1 tbsp olive oil
- In a large skillet, cook the sausage until it is no longer pink. Drain any grease.½ lb. Italian sausage
- Add the onion and celery to the sausage and cook until softened, about 4-5 minutes.1 yellow onion, 3 ribs celery
- Combine the melted butter, beaten eggs, allspice, nutmeg, thyme, sage, salt, and pepper in a bowl.½ cup unsalted butter, ¼ tsp ground nutmeg, ¼ tsp ground allspice, 2 large eggs, 12 sprigs fresh sage, 4 sprigs fresh thyme, ½ tsp kosher salt, ½ tsp ground black pepper
- Remove the squash from the oven, and place it in a large bowl. Add the meat and stir to combine.
- Add the dried bread cubes and gently stir to combine.1 lb. Italian bread
- Pour the butter mixture over the squash and stir. Pour broth over the bread just enough to completely moisten it without soaking (you might not use all of the broth).2½ cups low-sodium chicken broth
- Pour the mixture into the prepared baking pan and spread it out evenly.
- Top with nuts and bake for 30-35 minutes, until browned on top.½ cup chopped walnuts
Becky’s Tips
- Drying Bread
- Oven Method: Cut the bread into 1-inch cubes and place them on a large baking sheet. Bake at 400°F for 10 minutes. Carefully turn and bake for an additional 5 -10 minutes, until dried but not overly browned.
- Air Fryer Method: Place cubed bread in the air fryer basket in a single layer. Set the temperature to 400°F and set the timer for 5-10 minutes, checking every 2 minutes to stir and toss so they dry evenly.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Butternut Squash Stuffing Step by Step
Get the oven going and prepare a baking pan: Preheat the oven to 350°F, grease a 9×13-inch baking pan, and set aside.
Prepare the squash: Using a vegetable peeler, peel the squash and place it on a microwave-safe plate. Microwave for about 5 minutes or until the squash has softened slightly, and then let it cool.
Using a large, sharp knife, cut the squash in half and then use a spoon to remove the seeds. Then, cut the squash into 1″ cubes.
Drizzle 1 tbsp of olive oil over the squash cubes and bake until softened, around 10-15 minutes. Pierce with a fork to make sure the squash cubes are soft and tender.
Prepare the stuffing: Cook ½ lb. of Italian sausage in a large skillet until no pink remains. Drain any grease from the pan.
Add 1 onion and 3 ribs of celery to the skillet with the sausage and cook until softened, about 4-5 minutes.
Combine spices: Combine ½ cup unsalted butter, ¼ tsp ground nutmeg, ¼ tsp ground allspice, 2 large eggs, 12 sprigs fresh sage, 4 sprigs fresh thyme, ½ tsp kosher salt, ½ tsp ground black pepper in a bowl.
Take the squash out of the oven and place it in a large bowl. Add the meat and stir to combine. Stir in the dried bread cubes.
Pour and bake: Finally, pour the butter mixture over the squash and bread cube mixture and stir, and then pour 2½ cups of broth over the mixture, just enough to moisten it without soaking it. Not to worry if you have leftover broth, put it in the fridge for another day.
Pour the mixture into the prepared baking pan and spread it out evenly
Top with ½ cup walnuts and bake for 30-35 minutes, until browned on top.
Serve: Serve and enjoy!
How to Store
If you want to get a head start, the stuffing can be made a day in advance up to the point of baking. Cover and refrigerate it, and then bake it in the oven when you are ready to serve.
Store leftover butternut squash stuffing tightly covered with aluminum foil or plastic wrap in the refrigerator for up to 3 days. Reheat covered with foil in a 325°F oven for 20-25 minutes, until warmed through. You may wish to pour over a bit of chicken broth to help re-moisten the stuffing before reheating.
Freeze butternut squash stuffing tightly covered with 2 layers of plastic wrap and 1 layer of aluminum foil or portioned into airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This butternut squash stuffing recipe is the perfect accompaniment for all of my holiday meals. I like to serve it with a variety of mains. It pairs beautifully with a whole roast turkey, soaking up the savory juices, or alongside a prime rib roast.
We all know that the sides are the best part of Thanksgiving dinner, so I serve this stuffing alongside dinner rolls and a traditional green bean casserole.
