Print

Cozy Roasted Butternut Squash and Sausage Stuffing – Easy Holiday Recipe

roasted butternut squash and sausage stuffing - featured image
Print Recipe

This roasted butternut squash and sausage stuffing turns skeptics into converts with its sweet caramelized squash, savory sausage, and perfectly toasted bread. It’s a hearty, crowd-pleasing dish that’s easier than traditional stuffing and perfect for holidays or any occasion.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into ½-inch cubes
  • 1 large yellow onion, diced
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 pound mild Italian sausage, casings removed
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 loaf sturdy bread (about 12–14 ounces), cut into 1-inch cubes (sourdough, ciabatta, or French bread)
  • ½ cup unsalted butter (1 stick), melted
  • 2 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • ½ cup dried cranberries (optional)
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 20 minutes.
  3. Flip squash pieces with a spatula. Add sausage in crumbles to the same pan. Roast for another 15-20 minutes until squash is tender and golden, and sausage is cooked through.
  4. While squash and sausage roast, spread bread cubes on another baking sheet. Toast in the oven for 8-10 minutes until lightly golden and dry.
  5. In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Cook onion and celery for 5-7 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant.
  6. In a large mixing bowl, combine toasted bread cubes, roasted squash and sausage, cooked vegetables, dried cranberries (if using), sage, rosemary, and thyme. Toss gently.
  7. In a small bowl, whisk together melted butter, chicken broth, and beaten eggs. Pour over bread mixture and fold gently until evenly moistened.
  8. Transfer mixture to a greased 9×13-inch baking dish. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 20-25 minutes until top is golden brown and crispy.
  9. Let rest for 5-10 minutes before serving. Garnish with fresh parsley.

Notes

For make-ahead: assemble without baking up to 24 hours in advance, cover and refrigerate, then bake as directed (add 5-10 minutes). For gluten-free: use gluten-free bread. For vegetarian: use plant-based sausage and vegetable broth. For dairy-free: substitute butter with olive oil or plant-based butter. Toasting the bread is crucial to avoid sogginess. Start with 2 cups broth and add more only if mixture looks dry.

Nutrition

Keywords: butternut squash stuffing, sausage stuffing, holiday stuffing, Thanksgiving stuffing, roasted squash stuffing, easy stuffing recipe

Find it online: https://cooksyla.com/cozy-roasted-butternut-squash-and-sausage-stuffing-easy-holiday-recipe/