Butternut Squash Stuffing Recipe

Course: Side Dish

Cuisine: American

Prep Time: 40

Cook Time: 30

Total Time: 1 10

Servings: people

Calories: 536kcal

Author: Becky Hardin

Level up your sausage stuffing with this delicious butternut squash recipe. Roasted butternut squash is added to a traditional stuffing for one delicious side that's perfect for Thanksgiving and the holidays.

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Equipment

Ingredients

1 butternut squash (about 2 pounds)
1 tablespoon olive oil
½ pound Italian sausage hot or mild
1 yellow onion diced
3 ribs celery diced
½ cup unsalted butter melted (1 stick)
2 large eggs beaten
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
4 sprigs fresh thyme
12 sprigs fresh sage chopped
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 pound Italian bread cubed and dried (1 loaf) - see notes
2½ cup low-sodium chicken broth
½ cup chopped walnuts

Instructions

Preheat oven to 350°F. Grease a 9x13-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
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 tablespoon olive oil
In a large skillet, cook the sausage until it is no longer pink. Drain any grease.
½ pound Italian sausage
Add the onion and celery to the sausage and cook until softened, about 4-5 minutes.
1 yellow onion, 3 ribs celery
In a separate bowl, combine the melted butter, beaten eggs, allspice, nutmeg, thyme, sage, salt, and pepper.
½ cup unsalted butter, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, 2 large eggs, 12 sprigs fresh sage, 4 sprigs fresh thyme, ½ teaspoon kosher salt, ½ teaspoon 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 pound 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 cup low-sodium chicken broth
Pour the mixture into the prepared baking pan and spread it oit evenly.
Top with nuts and bake for 30-35 minutes, until browned on top.
½ cup chopped walnuts

Video

Notes

Drying Bread
- Oven Method: Cut the bread into 1-inch cubes and place it 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-up 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 that they dry evenly.
This recipe can also be made with frozen butternut squash cubes. Just be sure to thaw them completely.
If you're not a fan of butternut, you can use pumpkin, acorn, or delicata squash.
For a vegetarian stuffing, leave out the sausage or swap it for vegan sausage crumbles.
Feel free to swap out the bread for your favorite.
You can use vegetable stock instead of chicken stock.

Storage: Store butternut squash stuffing in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition