Switch up your holiday menu with this delicious Butternut Squash Stuffing!
Loaded with toasted bread, Italian sausage, chopped pecans, fresh sage, and roasted butternut squash….this stuffing is flavor-packed and perfect for your holiday celebrations! Whether you’re stuck in a Thanksgiving dinner rut or just looking to try something new, you’ll LOVE this yummy twist on a classic.
We love all things butternut squash at this time of year, from this delicious Roasted Butternut Squash Salad to Butternut Squash Risotto and everything in between. It’s versatile, easy to prepare, and has the most delicious flavor. If you love butternut squash, this Butternut Squash Stuffing is for you!
I partnered with Pick ‘n Save to bring you this recipe. Thank you for supporting the brands that make Lemon Tree Dwelling possible!
One of my favorite things ever is when my kids ask me if I’m famous. Of course, I tell them no….and my even more favorite thing is when they don’t believe me. Ha! Because even though for the most part I like NOT being famous….there’s a piece of me that thinks it would be pretty great. I mean, who wouldn’t love to be fawned over??
Well, the good news for me is that once a year, for the past 3 years, I’ve gotten to sample a little taste fame. And by little, I mean TINY. And yet….it’s enough.
Because once a year, for the past 3 years, I’ve had the honor of doing a cooking demo at a local food & wine event called Wine & Dine Wisconsin. And this year? I made this Butternut Squash Stuffing.
To be honest, I want to share this Butternut Squash Stuffing recipe with everyone. Because it’s literally SO GOOD. But making it in front of a group of people at a huge event on stage? Well, I’m fine with that being a one time deal.
But THIS STUFFING. I’m not at all okay with it being a one time deal! In fact, I want to eat this stuffing daily from now through Christmas. Because butternut squash! And pecans! And….stuffing!
Can you tell I love it?
Butternut Squash Stuffing makes the perfect holiday side dish!
Not only does this Butternut Squash Stuffing make an amazing holiday side dish and the perfect accompaniment to turkey and gravy….but it’s actually delicious all on its own. Just ask my family – we’ve eaten it multiple times for dinner!
Between the bread and the Italian sausage and the butternut squash and the pecans, it really does have everything! And it’s so completely satisfying.
And the BEST thing about this Butternut Squash Stuffing? I found everything I needed for it at my local Pick ‘n Save! There’s nothing I love more than walking into Pick ‘n Save in fall and seeing all the fall produce displays. Especially the squash. And my favorite by far? You guessed it. Butternut!
I love the flavor and the texture and even the color….and I love its versatility! You can put butternut squash in any type of food – from soups to salads to main dishes and desserts – and it will be delicious. One of my personal favorites is this Butternut Squash Crostini recipe from a few years back. But really, I’ve never met a butternut squash I didn’t love.
What about you? What’s your favorite kind of squash? Favorite butternut squash recipes? I’d love to hear!
How to Prepare Butternut Squash:
- Soften your squash before cutting into it. This can be done in a 400° oven for 10-15 minutes or a microwave for 5 minutes. Just be sure to poke some holes in it beforehand to let the heat escape!
- Once squash is softened and cooled, cut off the stem and slice it lengthwise down the center.
- Peel each half using a vegetable peeler or knife.
- Scoop out seeds and pulp.
- Cut into cubes, place on a rimmed baking sheet and drizzle with olive oil.
- Roast at 400° for 15 minutes or until tender.
- 1 butternut squash, approx. 4 cups cubed
- 1 Tbsp. olive oil
- 1 package, 19.5 oz. Jennie-O Sweet Italian Turkey Sausage
- 1 cup chopped red onion
- 10 cups dried bread cubes, see instructions below
- 3/4 cup chopped pecans
- 2 eggs, beaten
- 1/2 cup melted butter
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup finely chopped fresh sage
- 2 1/2 cup chicken broth
- 1 Tbsp. fresh thyme, for garnish
- Poke several holes in squash; heat in microwave 5 minutes OR in 400° oven for 15 minutes to soften. Set aside to cool.
- While squash is cooling, heat olive oil in a large skillet over medium-high heat. Remove sausages from their casing and place in skillet with chopped onions, breaking the sausage apart as it cooks. Cook until sausage is no longer pink.
- Once squash is cool enough to handle, remove skin and seeds and cut into cubes.
- Spread squash on a large rimmed baking sheet. Drizzle lightly with olive oil and toss to coat.
- Spread bread cubes on a separate large rimmed baking sheet.
- Place both baking sheets in the oven; bake bread cubes 10 minutes and squash 15-20 minutes or until tender. Stir both halfway through for even cooking.
- Remove from oven; reduce oven heat to 350°.
- Transfer bread cubes and butternut squash to a large mixing bowl.
- Add sausage & onion mixture, chopped pecans, beaten eggs, melted butter, salt, pepper, and fresh sage.
- Slowly add in chicken broth until bread is completely moistened but not soggy. (You may not use more or less chicken broth depending on desired consistency.)
- Transfer stuffing mixture to a greased 9x13 inch pan.
- Bake at 350° degrees for 30-45 minutes, until heated through.
- Sprinkle with fresh thyme before serving.
Amount Per Serving: Calories: 181 Saturated Fat: 4g Cholesterol: 35mg Sodium: 315mg Carbohydrates: 17g Fiber: 2g Sugar: 2g Protein: 4g