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Crowd-Pleasing Roasted Butternut Squash and Sausage Stuffing

Crowd-Pleasing Roasted Butternut Squash and Sausage Stuffing - featured image
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This roasted butternut squash and sausage stuffing is a total game-changer. Sweet, caramelized squash, savory sausage, and herby bread cubes come together for a moist, flavorful side dish that will convert even the biggest stuffing skeptics.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch cubes
  • 1 pound Italian sausage, casings removed
  • 1 loaf (about 12 ounces) day-old French bread or sourdough, cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 3 ribs celery, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter, plus more for greasing the dish
  • 2 tablespoons olive oil
  • 2 large eggs, lightly beaten
  • Salt and pepper to taste
  • 1/2 cup dried cranberries (optional)
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
  2. Prepare the squash: Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Cut into 1/2-inch cubes.
  3. Roast the squash: Spread the cubed squash on the prepared baking sheet in a single layer. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and pepper, and toss to coat. Roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized. Set aside.
  4. Cook the sausage: While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Transfer to a plate with a slotted spoon, leaving the rendered fat in the skillet.
  5. Sauté the aromatics: Reduce heat to medium. Add the butter to the skillet with the sausage drippings. Once melted, add the diced onion and celery. Cook for 5-6 minutes until the onion is translucent and the celery is softened. Add the minced garlic and cook for 1 minute until fragrant.
  6. Toast the bread cubes (if needed): If your bread isn’t stale, spread the cubes on a baking sheet and toast at 350°F (175°C) for 10 minutes until dry but not browned.
  7. Combine the ingredients: In a large mixing bowl, combine the roasted squash, cooked sausage, sautéed onion and celery mixture, and toasted bread cubes. Add the chopped sage, thyme, and rosemary. Toss gently to distribute the herbs evenly.
  8. Prepare the liquid mixture: In a separate bowl, whisk together the chicken broth and beaten eggs. Pour over the bread mixture and stir gently until evenly moistened. Let sit for 5-10 minutes so the bread can absorb the liquid. Taste and adjust seasoning.
  9. Bake the stuffing: Transfer the mixture to a greased 9×13-inch baking dish and spread into an even layer. Cover with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden brown and crispy. Let rest for 5 minutes before serving.

Notes

Don’t skip roasting the squash and sausage separately—it concentrates flavors and prevents mush. Use day-old bread for best texture; if using fresh, toast cubes at 300°F for 10-15 minutes. Watch salt levels as sausage and broth are already seasoned. For make-ahead: assemble through step 8, cover, and refrigerate up to 24 hours; add 10 minutes to covered baking time. Let stuffing rest 5 minutes before serving for easier scooping.

Nutrition

Keywords: stuffing, butternut squash, sausage, Thanksgiving, holiday, side dish, roasted, comfort food

Find it online: https://cravemila.com/crowd-pleasing-roasted-butternut-squash-and-sausage-stuffing/