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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.
Prep Time15 mins
Cook Time50 mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Author: The Kitchen Prep

Ingredients

  • 4 tablespoons butter
  • 1 pound sweet Italian sausage
  • large leeks white & light green parts only, cleaned and sliced
  • 3 cups cubed butternut squash
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 3 cups chopped kale
  • 4 cups stale crusty bread
  • 2 cups chicken or vegetable broth
  • 1 cup Parmesan cheese divided

Instructions

  • Preheat oven to 350°F. Butter or spray a large casserole dish (about 3 quarts) and set it aside aside.
  • In a large pan or Dutch oven over medium-high heat, melt 1 tablespoon butter. Add sausage and cook until browned.
  • Add leeks (or onions), cubed squash, salt & 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 ½ 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

Notes

Tip: Purchase pre-cut butternut squash (or frozen, diced butternut squash) to cut down on prep time. 
Variations:
  • Substitute spinach for kale.
  • Try roasting the butternut squash in the oven for extra flavor!
  • Sauté other vegetables such as mushrooms, zucchini, pumpkin or other varieties of squash along with or in place of butternut squash.
  • Add dried cranberries or diced apples.
  • Use an herbed loaf or different types of bread such as sourdough or ciabatta.
Dietary Substitutions:
  • 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 ½ 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.