Butternut Squash Stuffing Recipe
Level up your stuffing with this delicious butternut squash recipe. Roasted butternut squash is added to a traditional stuffing for a delicious side that's perfect for Thanksgiving and the holidays.
Servings: 10 people
Equipment
- 9x13 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
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 (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
Video
Notes
- 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
Calories: 536kcal | Carbohydrates: 38g | Protein: 12g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 497mg | Potassium: 622mg | Fiber: 4g | Sugar: 17g | Vitamin A: 10056IU | Vitamin C: 21mg | Calcium: 77mg | Iron: 3mg