1 hour 15 minutes
This butternut squash stuffing recipe is a delicious mix of tender butternut squash, Italian sausage, crisp bread, and a melody of fall-themed herbs and spices.
‣ 1 butternut squash, peeled ‣ 1 tablespoon olive oil ‣ 1/2 pound Italian sausage ‣ 1 medium yellow onion, diced ‣ 3 stalks celery, diced ‣ 1/2 cup salted butter, melted and cooled ‣ 2 eggs ‣ 12 sprig fresh sage, chopped ‣ 4 sprig fresh thyme ‣ 1/2 teaspoon salt ‣ 1/2 teaspoon black pepper ‣ 1/4 teaspoon ground nutmeg ‣ 1/4 teaspoon ground allspice ‣ 1 loaf Italian bread, dried out and cubed (roughly 8 cups) * ‣ 2 1/2 cup chicken broth, more or less depending on bread ‣ 1/2 cup walnuts, chopped (optional)
Prepare the butternut squash by peeling it, microwaving it, cutting it in half, and removing the seeds. Cut the butternut squash into cubes, toss it in olive oil, and bake until tender. Once all of this is done, set it aside for now.
Prepare the sausage by cooking and crumbling it in a skillet. Drain the grease, then toss in the onion and celery. Cook until the vegetables are tender, then set the skillet aside.
In a large bowl, whisk together the melted butter, eggs, sage, thyme, salt, butter, nutmeg, and allspice. Add the cooked butternut squash, sausage + veggies, and dried bread to the bowl, then use a spatula to gently mix.
Pour in some chicken broth, gently mix, and then check the bread. You only need enough chicken broth to moisten the bread. Once finished, transfer to a baking dish and bake!