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Butternut Squash Stuffing

This Butternut Squash Stuffing is a delicious and simple holiday side dish that's full of fresh butternut squash and savoury herbs!
Course Main Dish, Side Dish
Cuisine Christmas, Holiday, Holidays, Side Dish, Thanksgiving, Vegetarian
Keyword Butternut Squash Stuffing, Vegetarian Stuffing Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 16 servings
Calories 427kcal
Author Chrissie

Ingredients

  • 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

Instructions

  • 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.

Notes

To make this stuffing ahead of time, simply follow the recipe as directed until just before baking. Cover the stuffing well and place the pan in the fridge. When you're ready to bake, make sure the stuffing is covered with foil and place the cold pan in a cold oven (to prevent the pan from breaking in the oven), letting the pan heat up with the oven. Bake as directed in the recipe.

Nutrition

Serving: 0.75cup | Calories: 427kcal | Carbohydrates: 73g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 869mg | Potassium: 327mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4109IU | Vitamin C: 10mg | Calcium: 88mg | Iron: 5mg