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Butternut Squash Stuffing recipe

Butternut Squash Stuffing

Course: Side Dish
Cuisine: American
Keyword: Sausages
Servings: 12 servings
The sweetness of the squash pairs nicely with rustic bead and savory sausage for the perfect holiday dish.
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Ingredients

  • Nonstick vegetable oil spray
  • 4 cups butternut squash cubed to ½ inch (about 2 lbs.)
  • 1/4 cup unsalted butter
  • 1 1/2 cups chopped leeks
  • 1 1/2 cups chopped celery 3 to 4 stalks
  • 1 cup coarsely chopped fennel about half of 1 medium
  • 1/2 lb sweet Italian sausage
  • 1/4 cup chopped fresh Italian parsley
  • 2 tbsp chopped fresh sage
  • 2 tbsp chopped fresh marjoram
  • 12 cups 1-inch cubes day-old pain rustic bread with crust generous, about 1¼ pounds
  • 2 large eggs
  • 1 tsp coarsely ground black pepper
  • 1/2 cup finely grated parmesan cheese
  • 2 cups low-salt chicken stock

Instructions

  • Heat oven to 400°F. Place butternut squash on a bake sheet in single layer. Spray vegetable oil on top and sprinkle lightly with salt and pepper; toss to coat. Roast until tender, stirring occasionally, about 20 minutes. Transfer to a large bowl to cool.
  • Melt butter in heavy bottom large skillet over medium heat. Add leeks, celery, and fennel. Cook for 8 minutes. Add sausage. Cook until vegetables are tender and sausage is cooked through, breaking up sausage while cooking, about 10 minutes. Add all herbs; stir and cook 1 minute longer. Add to bowl with butternut squash. DO AHEAD: This portion can be made 1 day ahead. Cool, cover, and chill.
  • Heat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
  • Butter 13x9x2-inch baking dish. In a bowl, whisk together salt, pepper and Parmesan cheese. Add chicken stock and eggs; whisk to combine. Pour 1 cup of liquid over bread and vegetable mixture tossing to combine evenly and adding more liquid by ¼ cup as needed if dry. Transfer stuffing to prepared dish.
  • Bake stuffing uncovered until cooked through and brown and crusty on top, 60 minutes. Let stand 10 minutes.

Notes

Try this easy and savory Butternut Squash Stuffing with your turkey this holiday season. Recipe on Grains Food Foundation by Real Food by Dad.
With real, easy-to-make, everyday meals, snacks and desserts, Matt is a husband, dad, coach, fitness & sports fanatic and totally amateur (and still learning) cook, fighting for kitchen space and ingredients with my food blogger wife.