Butternut Squash Stuffing


  • 1 stick unsalted butter
  • 2 cups celery, chopped
  • 2 cloves garlic, minced
  • 1 cup onion, chopped
  • 2 cups butternut squash, cubed
  • 2 tsp thyme leaves
  • 1 and 1/2 tsp poultry seasoning
  • Kosher salt and black pepper to taste
  • 10 cups dried bread cubes (1 inch) (baguettes work well)
  • 4 cups chicken broth
  • 1/2 cup pine nuts, chopped

  • Preheat oven to 375 degrees.
  • Melt butter in a large skillet on medium heat.
  • Add celery, onion and garlic and cook stirring for 5 minutes.
  • Add the cubed squash and saute for another 2 minutes.
  • Stir in thyme, poultry seasoning and salt and pepper,
  • Place bread cubes in a large bowl, then add the celery mixture, broth and pine nuts. Toss gently until mixed well.
  • Spoon into a lightly greased glass baking dish and bake for 35 minutes or until heated through and lightly browned.

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