Let’s be honest—stuffing is the real star of any holiday spread. And if you’ve already devoured my apple sage version in record time like we do every year, then this Butternut Squash Stuffing is your new go-to side. It’s hearty, cozy, and just a little unexpected—in the best possible way.
Made with golden cubes of roasted butternut squash, fresh herbs, and good crusty bread, this stuffing brings something fresh and comforting to the table. It’s simple to pull together, easy to prep ahead, and fits in just as well at Thanksgiving as it does on a random chilly Tuesday night.
Why You’ll Love This Stuffing
- It’s a twist on tradition. You get all that classic stuffing goodness with the bonus of sweet, tender squash in every bite.
- It’s weeknight-easy. Pre-chopped squash makes it even simpler, and dried bread cubes help everything come together fast.
- It uses up leftover bread. Dry bread is ideal for stuffing—finally a recipe that loves that almost-stale loaf on the counter.
Ingredients You’ll Need
- Crusty Bread: French or Italian loaves are great. Sourdough works too. Avoid whole wheat for this one—it’s a little too dense and earthy.
- Butternut Squash: Peeled and diced small (½-inch cubes work best so they cook through while baking).
- Celery + Onion: Classic stuffing base—don’t skip these.
- Fresh Sage: Adds cozy, earthy flavor. If you need to use dried, just reduce the amount.
- Dried Thyme: Or fresh if you’ve got it!
- Butter: Because it’s stuffing. Go with unsalted so you can control the salt level.
- Chicken or Vegetable Broth: Either works, just use whatever you have on hand.
- Eggs: Help bind everything together.
Let’s Make It
Prep the bread:
Cube your bread and let it dry out overnight, or toast it in a 300°F oven for 10–15 minutes. Dry bread holds up better to the broth and butter—it won’t turn to mush.
Sauté the aromatics:
In a skillet, melt half the butter and cook the onion and celery until soft. Stir in chopped sage and let it cook for another minute so the flavor comes out.
Mix the liquids:
In a bowl, whisk together broth, eggs, thyme, salt, and pepper. Pour it over your dried bread cubes and toss well to coat.
Bring it together:
Add the sautéed veggies and all the buttery goodness from the pan. Stir in the uncooked butternut squash cubes and mix everything gently.
Bake it up:
Transfer the mixture to a greased 9×13 pan. Melt the rest of your butter and drizzle it over the top. Cover with foil and bake at 375°F for about 30 minutes, then uncover and bake 10–15 more minutes until the top is golden and the squash is tender.
Let it cool for a few minutes and dig in!
Helpful Tips
- Cut squash small so it softens fully in the oven.
- Skip the super tough bread ends—they don’t soften well even after baking.
- No fresh sage? Use 1 teaspoon dried.
- Want to prep ahead? Chop all your veggies the day before and store them in the fridge.
Optional Add-Ins
Want to dress it up even more? Try these:
- Sausage: Brown some Italian sausage and add it in with the squash.
- Bacon: Because bacon.
- Mushrooms: Sauté with the onions and celery.
- Cranberries or Apples: Add sweetness and a pop of color.
- Walnuts or Pecans: For a little crunch.
- Cornbread: Sub half of the bread for cornbread for a southern-style twist.
- Extra Herbs: Rosemary or parsley add fresh flavor.
Storage + Freezing Tips
- Store leftovers: In an airtight container in the fridge for 3–4 days. Add a little melted butter before reheating if it needs a moisture boost.
- To freeze: Cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating in the oven.
What to Serve It With
Of course, this stuffing is a natural alongside turkey, mashed potatoes, and cranberry sauce—but don’t limit it to the holidays! It’s also fantastic with:
- Pork Tenderloin and Apples
- Roast Chicken
- Herb-Crusted Salmon
- A bowl of soup for a cozy dinner
Butternut Squash Stuffing
Let’s be honest—stuffing is the real star of any holiday spread.
Ingredients
- 2 one-pound loaves French bread (15 cups cubed)
- 1 onion, chopped
- 4 celery stalks, chopped
- 2½ cups butternut squash, cut into 1/2-inch cubes (about half of a squash)
- ½ cup plus 3 tablespoons butter, separated
- 2 cups chicken broth
- 2 eggs
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon thyme
- ½ teaspoon sea salt
- ½ teaspoon pepper
Instructions
- The night before making this dish, cut the bread into 1-inch cubes and lay them out evenly on parchment to dry out. If you’re short on time, spread the cubed bread in a single layer on baking sheets and bake at 325°F for about 30 minutes. When you're ready to make the stuffing, transfer the bread to a large mixing bowl.
- Preheat the oven to 375°F. In a skillet over medium-high heat, melt one stick of butter. Add the onion and celery, sautéing until the onions start to turn translucent. Stir in the chopped sage and cook for another minute. Set aside.
- While the vegetables cook, whisk together the chicken broth, eggs, thyme, salt, and pepper. Pour this mixture over the cubed bread and toss to coat. Add the celery and onion mixture, including any butter left in the pan, and toss again. Stir in the cubed butternut squash last.
- Transfer the stuffing to a greased 9×13 pan or large casserole dish. Drizzle the remaining 3 tablespoons of butter over the top, focusing on any dry spots.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the top is golden brown, the squash is tender, and the center is set. Let cool for a few minutes before serving.
Notes
- Make sure to cut the butternut squash into 1/2 to 3/4 inch cubes so it softens properly during baking.
- Avoid using the very ends of the bread loaves if they’re too hard after drying. Serve those with dinner the night before to avoid waste.
- If you don’t have fresh sage, substitute 1 teaspoon of dried sage.
- For quicker prep on the day of, chop all the vegetables the night before.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 166Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 39mgSodium 517mgCarbohydrates 26gFiber 3gSugar 3gProtein 6g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
