Butternut Squash Stuffing
Ingredients
| 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 |
Directions:
- 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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