There is nothing quite like the comforting aroma and rich flavors of a classic holiday side, and this Butternut Squash and Sausage Stuffing with Walnuts Recipe is sure to become your new favorite. It beautifully combines tender butternut squash cubes, savory Italian sausage, fragrant herbs, and crunchy walnuts for a texture and taste experience that feels both nostalgic and refreshingly unique. Whether you’re preparing a festive feast or simply craving a cozy dish, this recipe strikes the perfect balance of savory, earthy, and slightly sweet notes that bring everyone to the table with a smile.
Ingredients You’ll Need
The ingredients for this Butternut Squash and Sausage Stuffing with Walnuts Recipe are simple yet thoughtfully chosen to create layers of flavor and texture. Each component plays a role, from the tender squash adding sweetness and color, to the herbs infusing that signature autumn warmth, to the walnuts delivering a delightful crunch that finishes each bite with a satisfying snap.
- Butternut squash (about 2 lbs): The star of the dish, bringing natural sweetness and a soft texture that complements the sausage perfectly.
- Olive oil (1 tbsp): Helps roast the squash beautifully, adding subtle richness and a golden finish.
- Italian sausage (½ lb): Choose hot or mild depending on your preference; it adds savory depth and a little spice.
- Yellow onion (1, diced): Adds sweetness and complexity when sautéed with celery and sausage.
- Celery (3 ribs, diced): Provides a fresh, slightly crisp contrast in the stuffing’s texture.
- Unsalted butter (½ cup, melted): Enriches the mixture, tying all flavors and ingredients together.
- Eggs (2 large, beaten): Bind the stuffing to the perfect consistency for baking.
- Ground allspice (¼ tsp): Warms the palate with hints of cinnamon and nutmeg, enhancing autumnal flavors.
- Ground nutmeg (¼ tsp): Adds subtle earthiness and depth.
- Fresh thyme (4 sprigs): Brings an herby, woodsy aroma that freshens the dish.
- Fresh sage (12 sprigs, chopped): Classic stuffing herb delivering that unmistakable, comforting scent and flavor.
- Kosher salt (½ tsp): Balances and brightens all the flavors.
- Ground black pepper (½ tsp): Adds mild heat and seasoning.
- Italian bread (1 lb, cubed and dried): Provides the hearty base and soak-up texture critical to any great stuffing.
- Low-sodium chicken broth (2½ cups): Moistens the bread cubes just perfectly without sogginess.
- Chopped walnuts (½ cup): Adds a beautifully crunchy texture and a toasty nutty flavor that elevates the whole dish.
How to Make Butternut Squash and Sausage Stuffing with Walnuts Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F. Grease a 9×13-inch baking pan so your stuffing won’t stick and will bake evenly. Setting this up early helps keep your process smooth and stress-free.
Step 2: Cook the Butternut Squash
Peel the butternut squash with a vegetable peeler and place the whole peeled squash on a microwave-safe plate. Microwave for 5 minutes until softened, then allow it to cool down. Once cooled, carefully cut the squash in half, scoop out the seeds, and chop it into small 1-inch cubes. This step ensures the squash cooks evenly and becomes tender enough to meld perfectly with the other textures.
Step 3: Roast the Squash
Toss the squash cubes with olive oil and spread them on a foil-lined baking sheet. Roast in the oven for 10 to 15 minutes until fork-tender. This roasting step enhances the natural sweetness and adds a slight caramelization that amps up the flavor profile of the stuffing.
Step 4: Cook the Sausage and Veggies
In a large skillet, cook the Italian sausage until no longer pink, then drain excess grease. Add diced onion and celery to the sausage and cook for 4-5 minutes until softened. This savory mix offers the perfect meaty and aromatic base for your stuffing.
Step 5: Make the Flavorful Binder
In a bowl, whisk together melted butter, beaten eggs, allspice, nutmeg, fresh thyme, chopped sage, salt, and pepper. This mixture is key—it binds the stuffing and infuses it with aromatic warmth and richness.
Step 6: Combine and Layer
Transfer the roasted squash to a large bowl and mix in the cooked sausage and veggies. Gently fold in the dried bread cubes to avoid breaking them apart. Pour the butter and herb mixture over the combined ingredients, stirring to coat everything evenly. Then, slowly add chicken broth just until the bread is fully moistened but not soaked.
Step 7: Bake to Perfection
Pour the full stuffing mixture into your prepared baking pan and spread it out evenly. Sprinkle the chopped walnuts on top for a final touch of texture and flavor. Bake for 30 to 35 minutes until the top is beautifully browned and crisp. The result is a golden, fragrant dish with a perfect mix of soft, savory, and crunchy bites.
How to Serve Butternut Squash and Sausage Stuffing with Walnuts Recipe
Garnishes
A sprinkle of freshly chopped sage or thyme can enhance the herbaceous aroma right before serving. For a pop of color and freshness, add a handful of dried cranberries or a drizzle of browned butter on top. These simple garnishes bring a lovely visual and flavor lift to this hearty dish.
Side Dishes
This Butternut Squash and Sausage Stuffing with Walnuts Recipe pairs exceptionally well with roasted turkey or chicken, making it a fantastic choice for holiday dinners or special family meals. Steamed green beans with garlic or roasted Brussels sprouts also complement the stuffing’s richness perfectly, adding a fresh, crisp contrast that balances the plate.
Creative Ways to Present
For a charming presentation, serve the stuffing in mini cast-iron skillets or hollowed-out acorn squash shells. You can even stuff the mixture inside roasted bell peppers or large mushrooms for individual portions that wow your guests visually while keeping that familiar comforting taste. These ideas turn a classic side into an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover stuffing in an airtight container in the refrigerator. It will keep well for 3 to 4 days while maintaining its flavors and texture, making it a convenient side to enjoy in the days following your meal.
Freezing
This Butternut Squash and Sausage Stuffing with Walnuts Recipe freezes beautifully. Portion the stuffing into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
To reheat, place the stuffing in a baking dish, cover with foil to prevent drying, and warm it in a 350°F oven for 20 to 25 minutes. This method revives that freshly baked texture and brings back the delicious aroma that makes this stuffing so irresistible.
FAQs
Can I use a different type of sausage?
Absolutely! Whether you prefer mild, hot, or even vegan sausage, any variety will work here. Just adjust seasoning to taste if switching to a plant-based option.
What if I don’t have fresh herbs?
Dried herbs can be substituted, but use them sparingly as their flavor is more concentrated. About one-third of the quantity of fresh herbs works well.
Can I prepare parts of this recipe ahead of time?
Yes, you can roast and chop the squash and cook the sausage mixture a day ahead. Store components separately in the refrigerator until you’re ready to assemble and bake.
Is it okay to use frozen butternut squash?
Frozen squash works in a pinch, but thaw it completely and drain well to avoid excess moisture, which can make the stuffing soggy.
How do I dry bread cubes for stuffing?
Cube your bread and spread it on a baking sheet in a single layer. Toast in a low oven (about 250°F) for 15-20 minutes until dry but not browned. This step is critical for the right texture in your stuffing.
Final Thoughts
This Butternut Squash and Sausage Stuffing with Walnuts Recipe is a celebration of fall flavors and cozy textures that will surely earn a permanent spot on your seasonal menu. From the sweet roasted squash to the savory sausage and rustic walnuts, every bite feels like a warm hug. I encourage you to try it for your next gathering or when you simply want to treat yourself to something truly comforting and delicious.
Print
Butternut Squash and Sausage Stuffing with Walnuts Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Butternut Squash Stuffing recipe combines tender roasted squash, savory Italian sausage, and fragrant herbs to create a flavorful and hearty side dish perfect for holiday meals or cozy dinners. Featuring a blend of fresh thyme, sage, and warm spices, it is complemented with toasted bread cubes and crunchy walnuts, all baked to golden perfection.
Ingredients
Vegetables
- 1 butternut squash (about 2 lbs.) (use pumpkin, acorn, or delicata squash, if using frozen, thaw)
- 1 yellow onion (diced)
- 3 ribs celery (diced)
Meat and Protein
- ½ lb. Italian sausage (hot or mild, vegan sausage also works)
- 2 large eggs (beaten)
Fats and Oils
- 1 tbsp olive oil
- ½ cup unsalted butter (melted, 1 stick)
Herbs and Spices
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 4 sprigs fresh thyme
- 12 sprigs fresh sage (chopped)
- ½ tsp kosher salt
- ½ tsp ground black pepper
Others
- 1 lb. Italian bread (cubed and dried, about 1 loaf)
- 2½ cups low-sodium chicken broth (vegetable broth also works)
- ½ cup chopped walnuts
Instructions
- Preheat and Prepare Baking Pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside to prepare for the stuffing.
- Microwave the Butternut Squash: Peel the butternut squash with a peeler and place the whole peeled squash on a microwave-safe plate. Microwave for 5 minutes until it softens. Allow it to cool to a manageable temperature.
- Cut and Seed the Squash: Using a large knife, cut the cooled squash in half lengthwise. Remove the seeds with a spoon, then chop the squash into small 1-inch cubes for even roasting and mixing.
- Roast the Squash: Toss the cubed squash in olive oil and spread evenly on a foil-lined baking sheet. Bake for 10 to 15 minutes until the squash is tender by testing with a fork. If needed, continue baking until fully soft.
- Cook the Sausage: In a large skillet over medium heat, cook the Italian sausage until no longer pink inside. Drain excess grease to keep the stuffing from becoming oily.
- Sauté Onion and Celery: Add the diced onion and celery to the skillet with sausage and cook until softened, about 4 to 5 minutes, allowing the flavors to meld.
- Mix Wet Ingredients and Spices: In a bowl, combine the melted butter, beaten eggs, ground allspice, nutmeg, fresh thyme, chopped sage, kosher salt, and black pepper.
- Combine Roasted Squash and Meat Mixture: Remove the softened squash from the oven and place it in a large mixing bowl. Add the cooked sausage, onion, and celery mixture, stirring gently to combine all ingredients.
- Add Bread Cubes: Incorporate the dried bread cubes into the squash and meat mixture, stirring gently to combine thoroughly without breaking up the bread.
- Add Butter and Broth Mixtures: Pour the butter and egg herb mixture over the combined stuffing ingredients and stir well. Then, gradually pour in chicken broth just enough to moisten the bread completely without making it soggy (you may not need to use all the broth).
- Transfer to Baking Pan: Pour the prepared stuffing mixture into the greased 9×13-inch baking pan, spreading it out evenly for uniform baking.
- Add Walnuts and Bake: Sprinkle the chopped walnuts evenly over the top of the stuffing. Bake in the preheated oven for 30 to 35 minutes until the top is browned and the stuffing is heated through.
Notes
- To dry bread cubes for stuffing, cut the bread into cubes and leave them out uncovered overnight or bake in a low oven (250°F) for about 20 minutes until dry and crisp.
- Vegan sausage and vegetable broth can be used to make this recipe vegan-friendly.
- Fresh herbs provide the best flavor, but dried herbs can be substituted at one-third the quantity.
- Feel free to substitute walnuts with pecans or omit nuts if allergies are a concern.
- Make sure the broth is low-sodium to control the overall saltiness of the stuffing.
