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Butternut Squash Stuffing

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!
Course Side Dish
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16
Calories 181kcal
Author Cathy Trochelman

Ingredients

  • 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

Instructions

  • 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.