Butternut Squash Stuffing is more than just a side; it’s a quintessential dish that brings warmth and comfort to any holiday table. This exquisite recipe combines the earthy sweetness of roasted butternut squash with the savory richness of Italian sausage, crunchy toasted Italian bread, aromatic onions and celery, and a symphony of warm spices. Elevated by the fragrant notes of fresh chopped thyme and sage, and the delightful crunch of toasted pecans, this stuffing transcends the ordinary, becoming a highlight of your festive meal.
The holiday season just wouldn’t be complete without the comforting aroma and incredible taste of a perfectly prepared stuffing. As we welcome the festive period, I am thrilled to share a stuffing recipe that has quickly become a cherished favorite in our home. While some prefer the classic, straightforward stuffing, many, like myself, enjoy a delightful twist on tradition. This Butternut Squash Stuffing stands out as arguably the best holiday stuffing you’ll ever taste. It’s a harmonious blend of savory and subtly sweet, making it the ideal Thanksgiving stuffing recipe, a quintessential fall side dish, or a stunning addition to any celebratory meal.
Imagine serving this alongside your magnificent Herb Roasted Turkey, a creamy Classic Green Bean Casserole, vibrant cranberry sauce, and a crisp Waldorf Salad. Butternut squash, with its rich flavor and vibrant color, is one of my absolute favorite ingredients to incorporate into fall cooking. Its natural sweetness and creamy texture, especially when roasted, transform this stuffing into something truly extraordinary. My love for butternut squash extends to a myriad of dishes, making it a staple in my autumn kitchen.
If you share my enthusiasm for this versatile squash, you might also enjoy some of my other popular recipes such as Cheesy Butternut Squash Orzo, a comforting Butternut Squash Apple Bake, the exotic Butternut Squash Chickpea Curry, a warming Curried Butternut Squash Soup, or a delightful Butternut Squash Pasta. There’s truly nothing quite like homemade stuffing, especially when it bursts with the rich, complex flavors derived from fresh vegetables, aromatic spices, fragrant herbs, crusty bread, and the star ingredient – butternut squash.
Essential Ingredients for Perfect Butternut Squash Stuffing
Crafting this incredible Butternut Squash Stuffing begins with selecting the finest ingredients. Here’s a detailed look at what you’ll need to create this memorable holiday side dish. For precise measurements and a printable version, please refer to the full recipe card below.
- Butternut Squash: The star of our dish! We use one medium butternut squash, peeled and cubed into approximately 1-inch pieces. To save precious time during the busy holiday season, don’t hesitate to pick up pre-cubed butternut squash from your local grocery store. Its inherent sweetness perfectly balances the savory elements of the stuffing, adding both flavor and a beautiful golden hue.
- Italian Sausage: This provides a hearty, savory depth that is absolutely irresistible. You can opt for mild Italian sausage for a subtle flavor, spicy Italian sausage for an extra kick, or even a flavorful chorizo for a unique twist. For a vegetarian option, simply omit the sausage or use a plant-based alternative.
- Aromatic Vegetables: A foundation of flavor, these include one small yellow onion and three stalks of celery. Dicing them to a consistent size is key for even cooking and a cohesive texture throughout the stuffing. They soften beautifully, releasing their sweet and savory notes.
- Dried Italian Bread: The backbone of any good stuffing. We recommend using about one large loaf of Italian bread, cut into 1-inch cubes and thoroughly dried. Day-old bread works best, or you can dry fresh bread in the oven or air fryer. Using dried bread is crucial to prevent a soggy stuffing, allowing it to absorb the savory liquids without becoming dense.
- Butter: Essential for richness and moisture. A generous half-cup of melted butter, divided between cooking the vegetables and moistening the bread, ensures a deliciously tender and flavorful stuffing.
- Warm Spices: A pinch of nutmeg and allspice infuses the stuffing with an inviting, cozy warmth that is synonymous with fall and winter holidays. These spices complement the squash and herbs beautifully.
- Fresh Herbs: The vibrant flavors of fresh sage (about 12 sprigs, chopped) and fresh thyme (about 4 sprigs) are non-negotiable for this recipe. They bring an unparalleled freshness and aromatic complexity. While dried herbs can be used in a pinch (use about one-third the amount of fresh), fresh truly makes a difference. You could also experiment with other herbs like rosemary or parsley for variation.
- Broth: Chicken or vegetable broth is vital for moistening the bread cubes and infusing the entire dish with savory flavor. You’ll add just enough to achieve a perfectly tender, but not waterlogged, consistency.
- Eggs: Two beaten eggs act as a binding agent, helping to hold the stuffing together and contributing to its rich, savory texture.
- Pecans: Toasted chopped pecans add a wonderful textural contrast and a sweet, buttery crunch that elevates the dish. Walnuts or slivered almonds can also be excellent substitutes if you prefer.
Step-by-Step Guide to Making Butternut Squash Stuffing
Creating this magnificent butternut squash stuffing is a straightforward process, but attention to detail will ensure a perfect result. Follow these steps for a moist, flavorful, and unforgettable holiday side.
Step 1: Prepare the Oven and Baking Dish: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan to prevent sticking and ensure easy cleanup.
Step 2: Soften the Butternut Squash: Peel the butternut squash carefully with a vegetable peeler. For easier cutting, you can place the whole peeled squash on a microwave-safe plate and microwave it for 5 minutes. This step slightly softens the squash, making it much easier to handle. Once microwaved, allow it to cool enough to touch.
Step 3: Cube and Roast the Squash: With a large, sharp knife, carefully cut the softened squash in half lengthwise. Scoop out and discard the seeds and stringy bits with a spoon. Then, cut the squash into uniform 1-inch cubes. Toss the cubed butternut squash with 1 tablespoon of olive oil on a foil-lined baking sheet. Roast in the preheated oven for approximately 10-15 minutes, or until fork-tender but still holding its shape. Roasting enhances its natural sweetness and deepens its flavor.
Always check for tenderness by gently piercing a piece of squash with a fork. It should be soft but not mushy.
Step 4: Cook the Italian Sausage and Aromatics: While the squash roasts, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Crumble the Italian sausage into the hot skillet and cook, breaking it up with a spoon, until it is no longer pink and is fully browned. Drain any excess grease to prevent the stuffing from becoming oily. Add the diced onion and celery to the cooked sausage in the skillet. Sauté for about 4 to 5 minutes, or until the vegetables have softened and become fragrant.
The browned sausage forms a flavorful base, and cooking the vegetables with it allows them to absorb all those wonderful savory notes.
Step 5: Combine Wet and Dry Ingredients: In a very large mixing bowl, combine the cooked sausage and vegetable mixture with 1/4 cup of the melted butter (reserve the other 1/4 cup), the two beaten eggs, allspice, nutmeg, chopped fresh thyme, chopped fresh sage, salt, and black pepper. Stir well to ensure all components are evenly distributed and coated with the spices and herbs.
Step 6: Add Squash and Bread: Carefully remove the roasted butternut squash from the oven and add it to the large mixing bowl with the sausage mixture. Gently stir to combine, being careful not to mash the tender squash. Now, add the dried bread cubes to the bowl. Gently fold everything together until the bread is thoroughly incorporated with the squash, sausage, and vegetables. Pour the remaining 1/4 cup of melted butter over the bread and squash mixture, then stir gently again to ensure the bread cubes are lightly coated. This adds crucial moisture and flavor.
The key here is to mix gently to keep the integrity of the bread cubes and squash.
Step 7: Moisten with Broth: Gradually pour about half of the chicken or vegetable broth over the bread mixture. Stir gently, just enough to moisten all the bread cubes without making them soggy. You want the bread to be damp, not swimming in liquid. Slowly add more broth if needed, until the desired moist consistency is achieved. The amount of broth can vary slightly depending on how dry your bread cubes are.
Step 8: Bake to Golden Perfection: Transfer the stuffing mixture into the prepared 9×13-inch baking pan, spreading it into a single, even layer. Sprinkle the chopped pecans evenly over the top for an added layer of crunch and flavor. Bake for 30-35 minutes, or until the stuffing is golden brown on top, heated through, and deliciously fragrant. Remove from the oven, garnish with a few fresh sprigs of thyme and rosemary for an elegant touch, and serve warm for your holiday meals. Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Recipe Tips for the Best Butternut Squash Stuffing
Achieving the perfect stuffing is an art, and these tips will help you master it, ensuring your Butternut Squash Stuffing is a showstopper every time.
- Customize Your Protein: While Italian sausage offers incredible flavor, this recipe is highly adaptable. You can easily create a vegetarian version by simply omitting the sausage and using vegetable broth. For a richer flavor, consider adding sautéed mushrooms or plant-based sausage.
- Nutty Additions: I love the sweet crunch of pecans or walnuts in this stuffing. However, feel free to experiment with other nuts like slivered almonds, toasted hazelnuts, or even pepitas (pumpkin seeds) for a different textural dimension and flavor profile.
- The Importance of Dry Bread: This is perhaps the most crucial tip for great stuffing! Never use fresh bread, as it will result in a dense, soggy stuffing. Day-old bread is ideal, or you can dry fresh bread yourself:
- Oven Method: Cut bread into 1-inch cubes, spread them in a single layer on a baking sheet, and bake at 300°F (150°C) for 15-20 minutes, stirring halfway, until dried but not deeply browned.
- Air Fryer Method: Place cubed bread in the air fryer basket (don’t overcrowd). Air fry at 375°F (190°C) for 5-10 minutes, shaking the basket every 2-3 minutes, until crispy and dry.
- Overnight Method: Simply leave cubed bread on a large baking sheet uncovered on your counter overnight.
- Bread Variety: Don’t limit yourself to just Italian bread! Sourdough, challah, whole wheat, white bread, or multigrain loaves all work wonderfully. Each type offers a slightly different flavor and texture, so feel free to experiment and find your favorite.
- Add a Touch of Sweetness with Dried Fruit: For an extra layer of flavor and a hint of sweetness that beautifully complements the butternut squash, consider stirring in about half a cup of dried fruit. Dried cranberries, apricots (chopped), or golden raisins are excellent choices.
- Make Ahead Magic: This stuffing is a fantastic make-ahead dish, perfect for reducing stress on busy holiday cooking days. You can prepare the entire mixture (steps 1-7) up to two days in advance. Store it covered in the refrigerator. On baking day, let it come to room temperature for about 30 minutes before baking as directed, adding an extra 10-15 minutes to the baking time if needed to ensure it’s thoroughly heated.
- Freezing for Later: Cooked or uncooked stuffing can be frozen! Store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before baking or reheating. If baking from frozen, cover with foil and bake at 350°F (175°C) for 45-60 minutes, then uncover for the last 15-20 minutes until golden.
- Avoid Over-Moistening: Add broth gradually. You want the bread cubes to be moist and tender, not swimming in liquid or mushy. It’s always easier to add more liquid than to remove it.
Serving Suggestions & Holiday Pairings
This Butternut Squash Stuffing is incredibly versatile and makes a perfect companion to a wide array of holiday main courses and other side dishes. Beyond the traditional turkey, consider pairing it with a succulent roast chicken, a tender pork loin, or even a flavorful spiral ham. For a complete vegetarian feast, it stands proudly as a hearty main course alongside a vibrant green salad.
Complement its rich flavors with other festive sides like creamy mashed potatoes, tangy cranberry sauce, roasted Brussels sprouts, or a refreshing autumn salad. Don’t forget a warm gravy to spoon over the top! This stuffing also reheats beautifully, making it a wonderful option for holiday leftovers to enjoy for days.
Storage and Make-Ahead Options
To maximize your enjoyment and minimize stress during the holidays, this Butternut Squash Stuffing offers excellent make-ahead and storage solutions.
- Refrigeration: Store any leftover stuffing in an airtight container in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave or warm it in the oven at 300°F (150°C) until heated through.
- Freezing: Both unbaked and baked stuffing can be frozen.
- Unbaked: Prepare the stuffing mixture up to the point of baking, then transfer it to a freezer-safe baking dish or airtight container. Cover tightly with foil and plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed, adding a few extra minutes to the baking time.
- Baked: Allow baked stuffing to cool completely. Cut into portions if desired, then wrap tightly in plastic wrap and foil. Store in an airtight freezer bag or container for up to 3 months. Reheat from frozen (covered with foil) at 350°F (175°C) for 30-45 minutes, or until warmed through, removing the foil for the last 10-15 minutes to crisp the top.
More Thanksgiving and Holiday Recipes
Looking for more delicious inspiration for your holiday table? Explore these other fantastic recipes that pair beautifully with our Butternut Squash Stuffing:
Vegetarian
Easy Scalloped Sweet Potatoes
Sides
Sweet Potato Casserole with Marshmallows
Vegetarian
Simple Garlic Parmesan Green Beans
Mediterranean
Mediterranean Roasted Vegetables
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Butternut Squash Stuffing
Julia Jolliff
Print Recipe
40 mins
35 mins
1 hr
15 mins
4
Ingredients
- 1 butternut squash, peeled, and cubed (about 6 cups)
- 3 tablespoons olive oil, divided
- 1/2 pound Italian sausage, mild or spicy
- 1 small yellow onion, diced
- 3 stalks celery, diced
- 1 large loaf Italian bread, cubed (about 8 cups), dried
- 1/2 cup butter, melted, divided
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 2 large eggs, beaten
- 12 fresh sprigs sage, chopped (about 2 tablespoons)
- 4 fresh sprigs thyme, chopped (about 1 tablespoon)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups chicken or vegetable broth, plus more if needed
- 1/2 cup chopped pecans, for topping
Instructions
-
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
-
Peel the butternut squash. For easier cutting, microwave the whole peeled squash for 5 minutes until slightly softened. Allow it to cool before handling.
-
With a large knife, cut the squash in half, scoop out the seeds, then cut the squash into small 1-inch cubes.
-
Coat the butternut squash cubes with 1 tablespoon of olive oil and spread them on a foil-lined baking sheet. Bake until softened, approximately 10-15 minutes. Test for tenderness with a fork.
-
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Add the Italian sausage and cook until no longer pink, breaking it up as it cooks. Drain any grease. Add the diced onion and celery to the sausage and cook for about 4-5 minutes until softened.
-
In a very large mixing bowl, combine the sausage and vegetable mixture with 1/4 cup of the melted butter (reserve the other 1/4 cup), beaten eggs, allspice, nutmeg, chopped fresh thyme, chopped fresh sage, salt, and pepper. Stir well.
-
Add the roasted squash to the bowl, then gently add the dried bread cubes. Stir gently to combine all ingredients. Pour the remaining 1/4 cup of melted butter over the bread mixture and stir again.
-
Pour about half of the chicken or vegetable broth over the mixture, stirring gently until the bread is moistened but not soggy. Add more broth slowly if needed, until the desired consistency is reached.
-
Transfer the stuffing mixture into the prepared 9×13-inch pan, spreading it evenly. Top with chopped pecans. Bake for 30-35 minutes, until golden brown and heated through. Serve warm, garnished with fresh thyme or rosemary if desired.
Notes
- Drying Bread Cubes:
- Oven Method: Cut bread into 1-inch cubes and spread on a large cookie sheet. Bake at 300°F (150°C) for 15-20 minutes, stirring halfway, until dried but not overly browned.
- Air Fryer Method: Place cubed bread in the air fryer basket (do not overcrowd). Air fry at 375°F (190°C) for 5-10 minutes, checking and tossing every 2 minutes, until evenly dried.
- You can also leave cubed bread on a baking sheet uncovered overnight to dry.
- This recipe can also be made with frozen butternut squash cubes. Ensure they are completely thawed and patted dry before roasting.
- STORAGE: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.
- FREEZING: Unbaked or baked stuffing can be kept in a freezer-safe container for up to 3 months. Thaw completely before reheating or baking.
Nutrition
Calories:
1357kcal
,
Carbohydrates:
87g
,
Protein:
25g
,
Fat:
104g
,
Saturated Fat:
46g
,
Polyunsaturated Fat:
15g
,
Monounsaturated Fat:
38g
,
Trans Fat:
1g
,
Cholesterol:
189mg
,
Sodium:
1895mg
,
Potassium:
1227mg
,
Fiber:
10g
,
Sugar:
42g
,
Vitamin A:
20833IU
,
Vitamin C:
44mg
,
Calcium:
149mg
,
Iron:
6mg
Nutrition information is automatically calculated, so should only be used as an approximation.