Level up your sausage stuffing with this delicious butternut squash recipe. Roasted butternut squash is added to a traditional stuffing for one delicious side that’s perfect for Thanksgiving and the holidays.
Sausage Butternut Squash Stuffing Recipe
When you though stuffing couldn’t get any better, along comes this butternut squash stuffing recipe!
Homemade stuffing is a must side dish for me at Thanksgiving, with it’s herby flavors and meaty texture. Made with Italian sausage this recipe packs a punch of flavor and the roasted butternut squash makes it extra festive!
Be sure to try my Wild Rice Sausage Stuffing and Turkey Stuffing too!
Why you’ll love this Sausage Squash Stuffing recipe:
- MAKE AHEAD: You can easily make this stuffing ahead of time and it’s freezer friendly too.
- PERFECT FOR A CROWD: This recipe easily serves 10, so it’s the perfect side for he holidays. Plus the leftovers are pretty delicious!
- SO DELICIOUS: The flavors and textures are out of this world! With crispy bread cubes, soft butternut squash and lots of herbs, this is one tasty side!
If you want to impress, this butternut squash stuffing is a sure fire way of doing it!
How to make Butternut Squash Stuffing for the Holidays
Be sure to see the recipe card below for full ingredients & instructions!
- Roast the cubed butternut squash.
- Brown the sausage in a skillet.
- Add in the onion and celery and cook til soft.
- Combine the sausage and butternut squash.
- Stir in the bread cubes.
- Pour over the seasoned melted butter and stir.
- Add the broth.
- Place into a pan, top with nuts and bake.
Yes, this recipe can be made with frozen butternut squash cubes, and it’s often more convenient than fresh. Thaw them fully before roasting them.
The stuffing can be made right up to the point of baking a day ahead of time. Cover and refrigerate it and then just bake it in the oven when you are ready to serve.
Yes! This is perfect for the freezer and will keep well for up to 3 months. Wrap it tightly to protect from freezer burn. Thaw it in the fridge overnight before reheating it at 325F, covered with foil, for around 20 minutes til hot.
Butternut squash is great to use in this recipe, but other fall squashes like acorn, pumpkin or delicata will all work well.
Serving Suggestions
This butternut squash stuffing recipe is the perfect accompaniment to all of your holiday meals. Try it with:
We all know that the sides are the best part of Thanksgiving dinner, and this stuffing will not disappoint!
Tips!
- To make dried bread cubes, cut the bread into 1 inch cubes and place on a large cookie sheet. Bake at 400° for 10 minutes. Carefully turn and bake for an additional 5 -10 minutes until dried but not overly browned.
- Making your bread cubes is also easily done in an air fryer. Place cubed up bread in the air fryer basket. Place the temperature on 400° and set for 5-10 minutes, checking every 2 minutes to stir and toss so that they dry evenly.
This stuffing is everything that it should be! It’s so flavorful and delicious, it’s a guaranteed crowd pleaser!
Try ALL the Sides
60+ Holiday Side Dishes
This Thanksgiving we hope you enjoy as many sides as possible with this Roast Turkey Breast!
Be sure to pop this butternut squash stuffing on your Thanksgiving menu this year. Simple to make and loaded with flavor, everyone will be asking you for the recipe!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Butternut Squash Sausage Stuffing Recipe
Prep: 40 minutes
Cook: 30 minutes
Total: 1 hour 10 minutes
Level up your sausage stuffing with this delicious butternut squash recipe. Roasted butternut squash is added to a traditional stuffing for one delicious side that’s perfect for Thanksgiving and the holidays.
Instructions
Preheat the oven to 350°, grease a 9×13 baking pan.
Peel the butternut squash with a peeler and place the whole peeled squash on a microwave safe plate. Place in the microwave for 5 minutes until the squash is softened. Allow to cool. With a large knife cut the squash in half. Remove the seeds with a spoon. Then cut the squash into small 1 inch cubes.
1 butternut squash
Coat the butternut squash with the olive oil and place on a tin foil lined pan. Bake till softened, approximately 10-15 minutes. poke with a fork to check for tenderness
1 Tablespoon olive oil
In a large skillet cook the sausage till it is no longer pink. Drain any grease.
½ pound Italian sausage
Add the onion and celery to the sausage and cook until softened for about 4 to 5 minutes.
1 yellow onion, 3 stalks celery
In a separate bowl, combine the melted butter, beaten eggs, all spice, nutmeg, thyme, sage, salt, and pepper.
½ cup butter, ¼ teaspoon nutmeg, ¼ teaspoon allspice, 2 eggs, 12 fresh sprigs sage, 4 fresh sprigs thyme, ½ teaspoon salt, ½ teaspoon black pepper
Remove the squash from the oven, and place in a large bowl. Add the meat and stir to combine.
Add the dried bread cubes and gently stir to combine. **See tips for drying your own bread cubes.
1 large loaf Italian bread
Pour butter mixture over the squash and stir. Pour broth over the bread just enough to completely moisten without soaking (you might not use all of the broth).
2 ½ cup chicken broth
Pour into the 9×13 inch pan and spread evenly.
Top with nuts, and bake for 30-35 minutes.
½ cup chopped walnuts
Serve and enjoy!
Becky’s tips
- To make dried bread cubes, cut the bread into 1 inch cubes and place on a large cookie sheet. Bake at 400° for 10 minutes. Carefully turn and bake for an additional 5 -10 minutes until dried but not overly browned.
- Making your bread cubes is also easily done in an air fryer. Place cubed up bread in the air fryer basket. Place the temperature on 400° and set for 5-10 minutes, checking every 2 minutes to stir and toss so that they dry evenly.
- This recipe can also be made with frozen butternut squash cubes. Just be sure to dethaw completely.
Nutrition Information
Calories: 387kcal (19%) Carbohydrates: 34g (11%) Protein: 11g (22%) Fat: 24g (37%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 5g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 74mg (25%) Sodium: 828mg (36%) Potassium: 516mg (15%) Fiber: 4g (17%) Sugar: 5g (6%) Vitamin A: 8332IU (167%) Vitamin C: 22mg (27%) Calcium: 128mg (13%) Iron: 3mg (17%)
