Butternut Squash Stuffing

No ratings yet

My mom's treasured stuffing recipe is finally here! A savory stuffing packed with butternut squash, fresh herbs, and so much flavor it is downright delicious? This Butternut Squash Stuffing checks every box and just might be your new favorite holiday side dish.

Prep Time20

Cook Time30

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 412kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

1 small butternut squash 3 cups diced
1 lb. pork sausage removed from casing, or loose sausage
1 medium onion 1 cup chopped
2-3 stalks celery 1 cup chopped
1 small fennel bulb 1 cup chopped
2 cups chicken stock
3 cloves garlic finely chopped
3 tbsp butter
1 tbsp olive oil
2 tsp ground paprika
1 tsp ground sage
1 tsp fresh sage finely chopped
2 tsp fresh rosemary finely chopped, divided
1/2 tsp sea salt
1/4 tsp ground black pepper
6 cups stale baguette/ bread torn into pieces, about 2 baguette

Instructions

Prepare the Butternut Squash: Peel the butternut squash, cut it in half lengthwise, and remove the seeds. Dice into 1-inch pieces and place them in a baking dish. Drizzle with 1 tablespoons of olive oil, then sprinkle with 1 teaspoon of finely chopped fresh rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Toss until the squash is evenly coated. Roast at 425°F for about 30 minutes, or until a knife slides easily into the squash. Remove from oven and set aside.
Prepare Vegetables: For stuffing I prefer to chop the onion, celery, and fennel in a food processor fitted with a blade attachment. Pulse until finely chopped.
In a high sided skillet over medium high heat melt butter, add sausage, onion, fennel, and celery. Saute until tender about 8-10 minutes, stirring frequently. Add garlic in the last few minutes of cooking. Add dried and fresh sage, 1 tsp fresh rosemary, 2 tsp ground paprika, and 1/4 tsp salt and pepper. Stir well.
Add butternut squash to skillet, stir well to combine.
Transfer sausage veggie mixture to an oven proof casserole dish
In a small saucepan over medium high heat, warm chicken stock until hot.
Add torn bread to casserole dish, slowly add stock 1 ladle full at a time, stirring bread into veggies until everything is evenly distributed. Continue adding stock and stirring until well coated.
Add to 350° oven and cook uncovered for 20-30 minutes until warmed through and the top of the stuffing is browned and toasty.

Nutrition