Description
A savory and rich butternut squash stuffing perfect for Thanksgiving.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced (about 4 cups)
- 1 cup diced onion
- 1 cup diced celery
- 2 cloves garlic, minced
- 4 cups cubed crusty bread
- 1/2 cup vegetable broth
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 2 teaspoons fresh sage, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Toss the butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a skillet, sauté onion, celery, and garlic until soft.
- In a large bowl, combine roasted butternut squash, sautéed vegetables, bread, broth, cranberries, and nuts.
- Add herbs and mix well to combine.
- Transfer to a greased baking dish and cover with foil.
- Bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until golden.
Notes
- For a gluten-free version, use gluten-free bread.
- Substitute walnuts for pecans for a different flavor.
- Add cooked sausage for a heartier stuffing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: butternut squash stuffing, Thanksgiving stuffing, vegetarian stuffing