Go Back
+ servings
Butternut squash stuffing in white dish with parsley.
Print Recipe
5 from 2 votes

Butternut Squash Stuffing

A classic holiday dish with a twist, this Butternut Squash Stuffing is delicious and comforting. Fresh sage, the perfect amount of butter and thick, crusty bread make this the compliment to any meal--Thanksgiving, Christmas and even a relaxing night in!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 346kcal
Author: Lorie Yarro

Ingredients

  • 2 1 lb. loaves french bread (15 cups cubed)
  • 1 onion, chopped
  • 4 celery stalks, chopped
  • c butternut squash, cut into ½ inch cubes about ½ of a squash
  • ½ c plus 3 T butter, separated
  • 2 c chicken broth
  • 2 eggs
  • 1 T fresh sage, chopped
  • ½ teaspoon thyme
  • ½ teaspoon salt and pepper
  • ½ teaspoon sea salt

Instructions

  • The night before making this dish, cut the bread into 1 inch cubes and lay evenly on parchment to allow to dry out. If you are short on time, you can lay the cubed bread in a single layer on several baking sheets and bake for about 30 minutes at 325°F. When you are ready to prepare the stuffing, transfer all of the bread into a large mixing bowl.
  • Preheat oven to 375°F. Over medium-high heat, melt one stick of butter. Add the onion and celery and sauté until the onions start to become translucent. Add in the chopped sage and allow to cook another minute or so. Set aside.
  • While the celery and onions cook, whisk together the chicken broth, eggs, thyme, salt and pepper. Pour the egg and broth mixture over the cubed bread and toss to coat evenly. Add the celery and onion mixture and toss with the bread. Make sure to add in all the extra liquid from the butter here. Stir in the butternut squash last.
  • Pour the stuffing into a greased 9x13 pan or large casserole dish. Drizzle the remaining 3 tablespoons of butter over top, paying extra attention to any spots that may look dry.
  • Cover with foil and bake for about 30 minutes. Remove the foil and bake for another 10-15 minutes or until the top is golden brown, the squash is softened and the middle has set. Cool for several minutes before serving.

Notes

  • As mentioned earlier, make sure to cut the butternut squash into about ½ inch - ¾ inch cubes. If you cut them too large, they will not soften enough in the time allotted to bake this stuffing.
  • I don't use the ends of the loaves of bread as they are a bit too hard when dried out. I know this is not ideal with food waste so I try to serve them with dinner the night before.
  • If you don't have fresh sage, you can substitute 1 teaspoon of dried sage.
  • For easier day-of prep, have all the veggies cut the night before. This will make your holiday cooking a bit smoother!

Nutrition

Calories: 346kcal | Carbohydrates: 48g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 699mg | Potassium: 263mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3471IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 3mg