Butternut Squash Stuffing

Butternut Squash Stuffing! The fall season’s most beloved gourd makes an appearance in this delicious twist on a classic Thanksgiving side dish.

This recipe was originally posted on November 19, 2012 and updated on November 10, 2021.

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Two questions: 1. Did you grow up saying “stuffing” or “dressing”? And 2. Did you used to make the stuff(ing) that comes in a box?

I say “used to” because from now on, you will skip the box and go straight to this recipe!

This Butternut Squash Stuffing (more on the name in the FAQ’s section), is so simple, yet so delicious. Butternut squash — which happens to be my favorite ingredient of the season — gives a touch of sweetness to this otherwise savory and hearty stuffing.

While the recipe I’m sharing here contains sausage and kale, make sure to check out my suggestions for other versions at the bottom of the post.

Be sure to check out my other Thanksgiving side dish recipes such as Provencal Potato Gratin, Sour Cream & Chive Corn Casserole, or Vegetarian Sheet Pan Stuffing!

This recipe can be made gluten-free, dairy-free and vegetarian if needed. (See Variations and Substitutions below.)

Ingredients

This Butternut Squash Stuffing is such a flexible and forgiving recipe, and I highly suggest experimenting and seeing what you and your family like best! The version I’m sharing here is made up of fairly simple ingredients, the most important of which are:

• Butternut Squash. As far as I’m concerned, the butternut squash isn’t negotiable if we want to call it “butternut squash stuffing”, but really who am I to make demands? Feel free to use your favorite type of squash such as acorn or delicata, or try different veggies like pumpkin or zucchini.

Tip: Butternut squash is one of the few vegetables that I almost always buy pre-cut or frozen. It’s just not worth the hassle (or danger) of hacking at a full-sized butternut squash for me, so this is a great place to take accept a grocery store shortcut.

• Sausage. Sausage really gives this dish a lot of flavor. I originally used ground chicken sausage, but pork sausage works as well. If you want to go the vegetarian or vegan route, give vegan sausage a try! I did one year and even the meat-eaters gobbled it right up.
• Leeks. Leeks have a mild onion flavor. You may also use a medium onion in its place if preferred.
• Kale. The use of kale here is evidence that I first posted this recipe in 2012, at the height of kale’s popularity. I’d still use it today as I think it adds a nice texture and flavor, but if you’re not a fan, you can use chopped fresh spinach in its place.
• Bread. Bread helps to soak up all the juices and is really one of the key ingredients in any type of stuffing or dressing. Choose a good-quality store bought bakery or artisanal loaf, or try your hand at homemade bread. No matter which you choose, make sure that the bread is slightly stale and dried out so that it becomes a good “sponge” for the liquids.
• Egg. Egg helps to bind things together and add moisture and richness.
• Broth. Chicken broth adds flavor and moisture to this stuffing. If you’re making a vegetarian version, using vegetable broth will work just fine.
• Cheese. Parmesan is suggested for this recipe, but when it comes to cheese, I love to experiment! I think a smoky gouda or nutty gruyere would be delicious here.

Directions

Start by preheating the oven to 350 degrees. Butter or spray a large casserole dish (about 3 quarts) and set it aside aside.

In a large, deep skillet or Dutch oven over medium-high heat, melt 1 tablespoon butter. Add the sausage and cook until browned.

Add leeks (or onions), cubed squash, salt and pepper. Cook until leeks or onions are tender, about 4-5 minutes.

Stir in the chopped kale and cook until it begins to wilt, about 4-5 minutes.

Add the stale bread cubes and the remaining 3 tablespoons of butter, and toss together to combine. Reduce heat to low.

In a bowl (or a large glass measuring cup for easy pouring), whisk together broth, egg, cheese and a pinch of salt until combined.

Pour egg mixture over bread and cook for about a minute, or until most of the moisture is soaked up by the bread.

Pour the mixture into the prepared casserole dish and sprinkle with remaining 1/2 cup of Parmesan cheese.

Bake for about 40 minutes, until top is golden and mixture is cooked through. Cool for 5-10 minutes before serving.

FAQ’s

Variations & Substitutions

This recipe is very easy to customize to suit your dietary needs and flavor preferences! Try these variations:

• Use chopped, fresh spinach instead of kale.
• Try roasting the butternut squash in the oven for extra flavor!
• Add other veggies such as mushrooms, zucchini, pumpkin or other varieties of squash.
• Infuse the stuffing with an extra pop of sweetness by adding dried cranberries or diced apples.
• Try using an herbed loaf or different types of bread such as sourdough or ciabatta.

• Gluten-Free: Use your favorite gluten-free bread in place of regular bread. Remember to let the bread dry out a bit so that it isn’t too soggy. You can do this by cubing the bread and letting it sit out on a tray, uncovered, over night.
• Vegetarian: Use olive oil or plant-based butter instead of regular butter. Omit the sausage or use a vegan sausage or tofu crumbles; I like to use 1/2 teaspoon of smoked paprika when I omit meat to add similar, smoky flavors. Swap chicken broth for vegetable broth. Use a vegetarian cheese (cheese made without rennet).
• Dairy-Free or Vegan: Use plant-based butter, “sausage” and cheese, as well as a vegan egg substitute. Substitute vegetable broth for chicken broth.