Butternut Squash Stuffing
Serves: 8 servings
 
Ingredients
  • 6 cups rosemary bread, cut into ½ inch cubes
  • 1 tablespoon butter
  • ½ tablespoon olive oil
  • 2 sticks celery, chopped
  • 2 shallots (~3 ounces), chopped
  • 1 lb (~3 cups) butter nut squash, cut into ½ inch dice
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 2-3 cups chicken stock
  • 1 egg, beaten (optional)
Instructions
  1. Drizzle bread cubes with a little olive oil and toast on a cookie sheet in a preheated 325 degrees oven bread cubes for 20-25 minutes or until lightly browned, stirring occasionally. Let bread cool before making stuffing.
  2. Meanwhile, in a nonstick skillet add butter and olive oil and saute butternut squash, shallots and celery on medium-high for ~10-12 minutes or vegetables are tender. Add chopped sage, parsley and thyme, salt and pepper, stir and remove from heat.
  3. Place bread crumbs in bowl, slowly stir in 2 cups of chicken broth, then add in vegetables and toss gently. Stir in beaten egg and a little more broth if you prefer a moister stuffing.
  4. Place stuffing in a 11x7 inch baking dish coated with cooking spray. Cover with foil and bake at 325 degrees for 20 minutes. Remove foil, stir. If mixture looks too dry, add additional splash of broth. You can also take a fork to it and break up some of the bread pieces if you prefer it less chunky. Bake additional 20 minutes until lightly browned.
Notes
Optional: saute ½ pound of sausage or ¼ lb of bacon before sauteing vegetables. Remove to bowl before sauteing vegetables. To make vegan: use vegetable stock instead of chicken broth. Omit egg and replace butter with olive oil.
This recipe is easy to double for a larger group and can be baked in a 13x9 inch dish.


Recipe source: inspired from Good Housekeeping magazine
Recipe by Nutritious Eats at https://www.nutritiouseats.com/butternut-squash-stuffing/