This Butternut Squash Stuffing is a delicious and simple holiday side dish that’s full of fresh butternut squash and savoury herbs! Make-ahead directions included!
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I love coming up with new recipes for the holidays and this Butternut Squash Stuffing is a delicious, vegetarian twist on a classic baked stuffing recipe that you are going to LOVE! It’s great for vegetarian friends or family members, and it’s a delicious addition to any holiday table! And the best part? You can make this stuffing recipe up to 36 hours ahead of time, store it in the fridge (covered) and bake as directed right before serving to save time on the day of your big holiday gathering!
Ingredients for Butternut Squash Stuffing
- day-old french bread
- fresh butternut squash
- salt and pepper
- fresh sage
- fresh rosemary
- fresh parsley
- fresh thyme
- vegetable stock (or use chicken stock for a non-vegetarian version)
How to Make Butternut Squash Stuffing
- Roast the bread and squash. This will dry out the bread (which is exactly what will create the perfect stuffing texture) and soften the squash.
- Start with butter. Butter makes everything better, so soften the onion, celery and garlic in the butter.
- Saute the veggies till soft. Softening the veggies before baking creates a delicious caramelized flavour throughout this dish.
- Choose fresh herbs. Fresh herbs have TONS of flavour and they really take homemade stuffing recipes over the top.
- Bake covered, then uncovered. The secret to stuffing is a crispy topping and edges but a soft, fluffy interior. Bake covered for the first half of the baking time to lock in the moisture and then bake uncovered for the perfect crispy top.
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I hope you love this delicious stuffing recipe as much as we do! Let me know in the comments below, what’s your favourite holiday side dish for Christmas? I’d love to know!
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Looking for more recipes for holiday entertaining? You’ll LOVE these:
- Easy Juicy Roast Turkey
- Easy Homemade Roast Turkey Gravy
- Easy Crock Pot Garlic Mashed Potatoes
- Easy Vegan Green Bean Casserole
- Roasted Garlic Butter Carrots
- Apple Walnut Spinach Salad
- Roasted Beet Salad with Greens
- Maple Rosemary Roasted Sweet Potatoes
- Winter Berry Cocktail (Alcohol Free Version Included)
- Rosemary Dill Roasted Potatoes
Watch the video below to see exactly how I make this delicious recipe. You can find more delicious recipe videos on my YouTube channel.
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- 8 cups day-old french bread cubed in 1 to 1.5-inch pieces, (about one 1-lb loaf)
- 4-5 cups butternut squash cubed (same size cubes as the bread)
- 1/2 cup butter
- 1 large onion diced
- 1 cup diced celery
- 2 cloves garlic finely minced
- a few pinches each of salt and pepper
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 2 1/2 cups vegetable stock
- 2 large eggs
- Preheat your oven to 300 degrees Fahrenheit and arrange the cubed bread and squash on a large baking sheet.
- Roast for about 20 minutes, then remove the pan from the oven to cool.
- Set the oven temperature to 350 degrees Fahrenheit.
- Heat a skillet on the stovetop over medium heat and add the butter.
- When the butter melts, add the onion, celery and garlic and saute just until the onion is soft and translucent.
- Add the onion mixture to a large bowl, along with the roasted bread and squash.
- Add the salt and pepper and fresh herbs and stir well.
- Whisk the eggs into the vegetable stock and add the liquid to the bread mixture slowly, stirring well as you add the liquid so the bread re-hydrates evenly.
- Once the mixture is well combined, pour it out into a greased 9-inch by 13-inch rectangular baking dish (or equivalent), smoothing out the top so it's as even as possible.
- Cover the pan with foil and bake for 30 minutes at 350 degrees Fahrenheit, covered.
- After 30 minutes, remove the foil and bake for another 25 minutes or so, or until the top of the stuffing is crispy and golden brown.
- Serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.