Butternut Squash Stuffing is a mixture of sausage, toasted Italian bread, onion, celery, butternut squash and warm spices that make the perfect stuffing for the holidays. The fresh chopped thyme, sage, and toasted pecans take this dish to the next level.
The holidays aren’t the holidays without stuffing. As we head into the holiday season I wanted to share a stuffing recipe I love.
Some people love traditional stuffing and other like a twist on traditional stuffing.
I am a fan of most types of stuffing but today’s Butternut Squash Stuffing might be my favorite one. This stuffing is the perfect thanksgiving stuffing recipe. It is savory, flavorful and the perfect fall side dish or addition to your thanksgiving meal.
I love adding this alongside my Herb Roasted Turkey, Green Bean Casserole, cranberry sauce and Waldorf Salad at Thanksgiving.
Butternut squash is one of my favorite ingredients to use in fall so I loved adding it into stuffing especially roasted butternut. I add butternut squash to so many dishes.
Some of my favorite squash recipes are this Cheesy Butternut Squash Orzo, Butter Nut Squash Apple Bake, Butternut Squash Chickpea Curry, Curried Butternut Squash Soup and this Butternut Squash Pasta.
Nothing beats homemade stuffing with the delicious flavor from the vegetables, spices, fresh herbs, crusty bread and butternut squash.
Recipe Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Squash: This recipe uses butternut squash that is peeled and cubed. To save time you can buy it pre-cubed at the store.
- Sausage: The protein in this stuffing recipe is Italian sausage. You can use mild, spicy or even chorizo.
- Vegetables: The vegetables added to the stuffing are onion and celery. I suggest dicing it the same size so it cooks evenly.
- Bread: This stuffing uses Italian bread that is dried. You can leave it to try overnight. I used about 1 loaf of bread.
- Butter: The butter helps add flavor and moisture as the stuffing cooks.
- Spices: The spice mixture is nutmeg and allspice. They add a nice warm flavor.
- Fresh Herbs: I like to add fresh sage and fresh thyme to stuffing. You can skip it or try other herbs like oregano or parsley.
- Broth: The broth helps to moisten the bread. You can use vegetable or chicken broth
- Eggs: The eggs also help moisten the stuffing and help create a savory dish.
- Pecans: The finishing touch to the stuffing is crunchy, sweet pecans.
How do you Make Butternut Squash Stuffing
Heat the oven to 350°, grease a 9×13 baking pan.
Step 1: Peel Squash: 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.
Step 2: Cut 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.
Step 3: Bake Squash: Coat the cubed butternut with the olive oil and place on a tin foil lined pan. Bake till softened, approximately 10-15 minutes.
You can poke the squash with a fork to check for tenderness.
Step 4: Cook Sausage: Heat a large skillet over medium heat. Add 2 Tablespoons olive oil.
Add the sausage and cook until the sausage mixture is no longer pink. Drain any grease.
Add the onion and celery to the sausage and cook until softened for about 4 to 5 minutes.
Step 5: Add Ingredients to a Large Bowl: In a large mixing bowl, combine the vegetable mixture, 1/4 cup melted butter, beaten eggs, allspice, nutmeg, thyme, sage, salt and pepper.
Remove the squash from the oven, and place in a large bowl. Add the sausage and stir to combine. Add the dried bread cubes and gently stir to combine. {See tips for drying your own bread cubes}.
Step 6: Add Bread Cubes: Add the dried bread cubes and gently stir to combine. {See tips for drying your own bread cubes}.
Melt the butter and pour the remaining 1/4 cup butter over the squash and bread and stir.
Step 7: Add Broth: Pour half the broth over the bread just enough to completely moisten without soaking. Slowly add more if needed.
Step 8: Pour into Casserole Dish & Bake: Pour the stuffing mixture in a single layer into the 9 x13 inch pan and spread evenly.
Top with nuts, and bake for 30-35 minutes. Remove and garnish with fresh thyme and rosemary and serve for holiday meals. Store the leftovers in an airtight container for up to 4 days.
Recipe Tips
- You can leave the sausage and use vegetable broth out of this stuffing to create a vegetarian version.
- I like to use walnuts or pecans in this stuffing but you also could use silvered almonds.
- Fresh herbs are the best to use if you can find them. They really take the flavor to the next level.
- You do not want to use fresh bread in stuffing. You can ask your local bakery for yesterday’s bread to jumpstart the process or you can dry the bread out in the oven to remove moisture.
- If you want to skip the bread you could swap in wild rice and make it a wild rice butternut squash stuffing instead.
- Dried fruit can help add sweetness to stuffing. I like dried apricots, dried cranberries or raisins.
- Use bone broth instead of regular broth for extra nutrition.
- You can use a variety of bread. I like to try to use day old bread as I find it makes better bread cubes. Try sourdough bread, wheat, Italian, white bread or multigrain bread.
More Thanksgiving Recipes
Vegetarian
Easy Scalloped Sweet Potatoes
Vegetarian
Simple Garlic Parmesan Green Beans
Mediterranean
Mediterranean Roasted Vegetables
Butternut Squash Stuffing
Ingredients
- 1 butternut squash, peeled, and cubed
- 3 tablespoons olive oil, divided
- 1/2 pound Italian sausage
- 1 small yellow onion, diced
- 1 large loaf Italian bread, cubed (8 cups), dried
- 3 stalks celery, diced
- 1/2 cup butter, melted, divided
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 2 eggs, beaten
- 12 fresh sprigs sage, chopped
- 4 fresh sprigs thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped pecans
- 2 1/2 cups chicken broth
Instructions
- Preheat the oven to 350°, grease a 9×13 baking pan.
- 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.
- Coat the butternut squash with the olive oil and place on a tin foil lined pan. Bake till softened, approximately 10-15 minutes. You can poke the squash with a fork to check for tenderness.
- Heat a large skillet over medium-high heat. Add 2 Tablespoons olive oil. Add the sausage and cook till it is no longer pink. Drain any grease. Add the onion and celery to the sausage and cook until softened for about 4 to 5 minutes.
- In a separate bowl, combine the 1/4 cup melted butter, beaten eggs, allspice, nutmeg, thyme, sage, salt and pepper. Remove the squash from the oven, and place in a large bowl. Add the sausage and stir to combine.
- Add the dried bread cubes and gently stir to combine. {See tips for drying your own bread cubes}. Pour 1/4 cup butter mixture over the squash and stir.
- Pour half the broth over the bread just enough to completely moisten without soaking. Slowly add more if needed.
- Pour into the 9 x13 inch pan and spread evenly. Top with nuts, and bake for 30-35 minutes. Serve warm.
Notes
- 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. - STORAGE: Store leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat in the microwave or oven.
Premade or leftovers can be kept in a freezer for up to 3 months.
