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
Scale
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.
