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Cozy Roasted Butternut Squash and Sausage Stuffing: Easy Holiday Side

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This cozy roasted butternut squash and sausage stuffing is the perfect holiday side dish, featuring sweet caramelized squash, savory sausage, and crispy bread edges. It’s easy to make, full of flavor, and always a crowd-pleaser.

Ingredients

  • Butternut squash, peeled and cubed into 1/2-inch pieces (about 4 cups)
  • Olive oil, 2 tablespoons
  • Maple syrup, 1 tablespoon (optional)
  • Salt and black pepper, to taste
  • Day-old crusty bread, cubed into 1-inch pieces (about 8 cups)
  • Italian sausage, casings removed (1 pound)
  • Unsalted butter, 4 tablespoons
  • Yellow onion, diced (1 medium, about 1 cup)
  • Celery stalks, diced (3 stalks, about 1 cup)
  • Garlic cloves, minced (3 cloves)
  • Fresh sage leaves, chopped (2 tablespoons) or dried sage (2 teaspoons)
  • Fresh thyme leaves, 1 tablespoon (or 1 teaspoon dried)
  • Chicken broth, low-sodium (2 cups)
  • Eggs, lightly beaten (2 large)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Roast the butternut squash: Toss cubed squash with olive oil, maple syrup (if using), salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and golden brown. Set aside.
  3. Prepare the bread: While squash roasts, spread cubed bread on another baking sheet. Toast in the oven for 5-7 minutes until lightly golden. Remove and let cool.
  4. Cook the sausage: In a large skillet or Dutch oven over medium-high heat, cook Italian sausage, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a plate, leaving about 1 tablespoon drippings in the pan.
  5. Sauté the aromatics: Reduce heat to medium. Add butter to the skillet with drippings. Once melted, add diced onion and celery. Cook 5-6 minutes until softened. Add minced garlic, chopped sage, and thyme; cook 1 minute until fragrant.
  6. Combine ingredients: In a large mixing bowl, combine toasted bread cubes, roasted squash, cooked sausage, and sautéed onion mixture. Toss gently.
  7. Add the liquid: In a small bowl, whisk together chicken broth and beaten eggs. Pour over bread mixture and fold gently until evenly moistened.
  8. Transfer to baking dish: Grease a 9×13-inch baking dish with butter or non-stick spray. Spread stuffing mixture evenly. Dot with butter for a crispy top if desired.
  9. Bake the stuffing: Bake at 375°F (190°C) for 30-35 minutes until top is golden brown and crispy. Tent with foil if browning too quickly.
  10. Rest and serve: Let stuffing sit for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For make-ahead: prepare up to step 8, cover, and refrigerate for up to 24 hours. Add about 10 minutes to baking time if baking from cold. For a vegetarian version, use plant-based sausage or extra roasted mushrooms and vegetable broth. For gluten-free, use gluten-free bread and reduce broth slightly.

Nutrition

Keywords: butternut squash stuffing, sausage stuffing, holiday side dish, Thanksgiving stuffing, easy stuffing recipe

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