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featured butternut squash stuffing

Butternut Squash Sausage Stuffing Recipe

Course: Side Dish
Cuisine: American
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 10 people
Calories: 387kcal
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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  • 1 butternut squash peeled, and cubed
  • 1 Tablespoon olive oil
  • ½ pound Italian sausage
  • 1 yellow onion diced
  • 1 large loaf Italian bread cubed (8 cups) and dried
  • 3 stalks celery diced
  • ½ cup butter melted
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 2 eggs beaten
  • 12 fresh sprigs sage chopped
  • 4 fresh sprigs thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 ½ cup chicken broth
  • ½ cup chopped walnuts


  • Preheat the oven to 350°, grease a 9x13 baking pan.
    how to make butternut squash stuffing
  • 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. With a large knife cut the squash in half. Remove the seeds with a spoon. Then cut the squash into small 1 inch cubes.
    1 butternut squash
  • Coat the butternut squash with the olive oil and place on a tin foil lined pan. Bake till softened, approximately 10-15 minutes. poke with a fork to check for tenderness
    1 Tablespoon olive oil
    how to make butternut squash stuffing
  • In a large skillet cook the sausage till it is no longer pink. Drain any grease.
    ½ pound Italian sausage
    how to make butternut squash stuffing
  • Add the onion and celery to the sausage and cook until softened for about 4 to 5 minutes.
    1 yellow onion, 3 stalks celery
    how to make butternut squash stuffing
  • In a separate bowl, combine the melted butter, beaten eggs, all spice, nutmeg, thyme, sage, salt, and pepper.
    ½ cup butter, ¼ teaspoon nutmeg, ¼ teaspoon allspice, 2 eggs, 12 fresh sprigs sage, 4 fresh sprigs thyme, ½ teaspoon salt, ½ teaspoon black pepper
  • Remove the squash from the oven, and place in a large bowl. Add the meat and stir to combine.
    how to make butternut squash stuffing
  • Add the dried bread cubes and gently stir to combine. **See tips for drying your own bread cubes.
    1 large loaf Italian bread
  • Pour butter mixture over the squash and stir. Pour broth over the bread just enough to completely moisten without soaking (you might not use all of the broth).
    2 ½ cup chicken broth
    how to make butternut squash stuffing
  • Pour into the 9x13 inch pan and spread evenly.
  • Top with nuts, and bake for 30-35 minutes.
    ½ cup chopped walnuts
  • Serve and enjoy!


  • To make dried bread cubes, cut the bread into 1 inch cubes and place on a large cookie sheet.  Bake at 400° for 10 minutes.  Carefully turn and bake for an additional 5 -10 minutes until dried but not overly browned.
  • Making your bread cubes is also easily done in an air fryer.  Place cubed up bread in the air fryer basket.  Place the temperature on 400° and set 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 dethaw completely.


Calories: 387kcal | Carbohydrates: 34g | Protein: 11g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 828mg | Potassium: 516mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8332IU | Vitamin C: 22mg | Calcium: 128mg | Iron: 3mg