Description
A comforting and flavorful butternut squash stuffing recipe perfect for Thanksgiving.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 cup bread cubes
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 teaspoon sage
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet.
- Roast the squash in the oven for about 25-30 minutes until tender.
- In a skillet, sauté the onion and celery until softened.
- In a large bowl, combine the roasted squash, sautéed vegetables, bread cubes, cranberries, walnuts, sage, and thyme.
- Transfer the mixture to a greased baking dish and bake for an additional 20-25 minutes.
Notes
- For a vegan option, use vegetable broth instead of chicken broth.
- Feel free to add other nuts or dried fruits for variation.
- This stuffing can be made ahead of time and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg