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Butternut Squash Stuffing

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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.

Butternut Squash Stuffing in a white bowl.

BUTTERNUT SQUASH STUFFING 

The holidays aren’t the holidays without stuffing. 

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.

Butternut squash is one of my favorite things so I loved adding it into stuffing. 

Nothing beats homemade stuffing with the delicious flavor from the vegetables, spices, fresh herbs, crusty bread and butternut squash. 

This butternut squash casserole recipe is great side dish a crowd alongside your Herb Roasted Turkey, Green Bean Casserole and Waldorf Salad

Butternut Squash Stuffing ingredients.

WHAT INGREDIENTS DO I NEED TO MAKE THIS BUTTERNUT SQUASH STUFFING?

  • BUTTERNUT SQUASH

  • ITALIAN SAUSAGE

  • ONION

  • ITALIAN BREAD OR RUSTIC BREAD 

  • CELERY

  •  BUTTER

  • ALLSPICE

  • NUTMEG

  • EGGS 

  • FRESH SAGE

  • FRESH THYME 

  • WALNUTS OR PECANS

  • CHICKEN BROTH OR VEGETABLE BROTH

Butternut Squash Stuffing with fresh thyme.

HOW DO YOU MAKE BUTTERNUT SQUASH STUFFING?

Heat 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.

Butternut Squash Stuffing roasted squash.

You can poke the squash with a fork to check for tenderness.

Heat a large skillet over medium heat. Add 2 Tablespoons olive oil.

Add the sausage and cook till it is no longer pink. Drain any grease.

Butternut Squash Stuffing sausage in skillet.

Add the onion and celery to the sausage and cook until softened for about 4 to 5 minutes.

Butternut Squash Stuffing sausage and celery in a skillet.

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}.

Butternut Squash Stuffing squash with vegetables in a skillet.

Add the dried bread cubes and gently stir to combine. {See tips for drying your own bread cubes}.

Pour the remaining 1/4 cup butter over the squash and bread and stir.

Butternut Squash Stuffing bread in skillet.

Pour half the broth over the bread just enough to completely moisten without soaking. Slowly add more if needed.

Butternut Squash Stuffing broth in skillet with stuffing.

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.

Butternut Squash Stuffing in a casserole dish with fork.

TIPS WHEN MAKING STUFFING 

  • 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. 
  • Try adding the celery leaves along with the celery for extra flavor.
  • If you want to skip the bread you could swap in wild rice and make it a wild rice butternut squash stuffing instead. 
  • You can spice up the stuffing using a spicy Italian sausage or chorizo. 
  • 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. 

Butternut Squash Stuffing in a casserole dish.

WHAT SHOULD I SERVE THIS BUTTERNUT SQUASH STUFFING WITH?

This stuffing works great alongside a lot of holiday dishes. Here are some of my favorites:

HERB ROASTED TURKEY

APPLE CIDER GLAZED HAM RECIPE

INSTANT POT ROTISSERIE CHICKEN

WHOLE ROASTED CHICKEN WITH POTATOES

SMOKED TURKEY 

Butternut Squash Stuffing with logo.

Butternut Squash Stuffing

Yield: 4-6
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes

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.

Ingredients

  • 1 butternut squash, peeled, and cubed
  • 3 Tablespoon 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

  1. Preheat the oven to 350°, grease a 9x13 baking pan.
  2. Peel the butternut squash with a peeler and place the whole peeled squash on a microwave safe plate.
  3. Place in the microwave for 5 minutes until the squash is softened. Allow to cool.
  4. With a large knife cut the squash in half. Remove the seeds with a spoon. Then cut the squash into small 1 inch cubes.
  5. 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.
  6. Heat a large skillet over medium-high heat. Add 2 Tablespoons olive oil.
  7. Add the sausage and cook till it is no longer pink. Drain any grease.
  8. Add the onion and celery to the sausage and cook until softened for about 4 to 5 minutes.
  9. In a separate bowl, combine the 1/4 cup melted butter, beaten eggs, allspice, nutmeg, thyme, sage, salt and pepper.
  10. Remove the squash from the oven, and place in a large bowl.
  11. Add the sausage and stir to combine.
  12. Add the dried bread cubes and gently stir to combine. {See tips for drying your own bread cubes}.
  13. Pour 1/4 cup butter mixture over the squash and stir.
  14. Pour half the broth over the bread just enough to completely moisten without soaking. Slowly add more if needed.
  15. Pour into the 9 x13 inch pan and spread evenly.
  16. Top with nuts, and bake for 30-35 minutes.
  17. 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.


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