Butternut Squash Stuffing

Yumna Jawad

Updated Sep 28, 2025

5 from 12 votes

Butternut squash stuffing made with cubed butternut squash, celery, onions, and fresh sage and thyme, with sourdough bread cubes, with 15 minutes of prep!

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Prep Time 15 minutes
Servings 12 servings
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Butternut squash stuffing in baking dish, garnished with fresh parsley, serving spoon dipped inside.
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My butternut sqUASH STUFFING IS SO GOOD

This butternut squash stuffing recipe is my way of mixing things up from the usual stuffing. The roasted squash adds a little sweetness, and with the onions, celery, and herbs, it makes the whole dish feel like the holidays. I like using sourdough because it soaks up the broth and still gets those nice crispy edges in the oven.

While I usually make this butternut squash stuffing recipe for Thanksgiving, I’ve also served it at smaller family dinners. It’s easy to put together, and I like that it works for both vegetarians and anyone who just wants something a little different on the table. Even if you don’t have vegetarians at your table, this butternut squash dressing goes great with savory dishes (I’m looking at you turkey, gravy, and green bean casserole!).

Happy Cooking!
– Yumna

Butternut Squash Stuffing Ingredients

Ingredients for recipe: butternut squash, broth, salt and pepper, herbs, butter, onion, celery, and bread loaf.
  • Butternut squash: Make sure to cut this into evenly sized cubes! For help, here’s my tutorial on how to cut butternut squash.
  • Bread: I like to use tangy sourdough in this butternut squash stuffing casserole, but French bread would work, too. You can also use gluten-free bread!
  • Vegetables: You’ll need celery and onion!
  • Fresh herbs: I use thyme and sage for this butternut squash stuffing, but other herbs like rosemary and oregano would work, too!
  • Broth: To keep this recipe vegetarian, opt for vegetable broth! If you’re not vegetarian, it’s fine to use chicken broth.

How to Make Butternut Squash Stuffing

Cubed bread on a sheet pan after baked and toasted.
Step 1: Place the bread cubes on a large baking sheet and toast in the oven until they dry out but don’t get browned.
Squash, onion, celery, butter, and seasonings in a baking dish before tossing together.
Step 2: Add the butternut squash, onion, celery, butter, sage, thyme, salt, and pepper to a baking dish.
Veggies after roasting in baking dish.
Step 3: Bake until the vegetables soften.
Toasted bread cubes and broth added to baking dish.
Step 4: Add the bread cubes on top of the vegetables.
Spoon pressing stuffing into baking dish.
Step 5: Pour the vegetable broth over the bread. Mix the bread and vegetables until all the broth has been absorbed. Press the mixture with the back of the spoon to level it off.
Recipe after baking with a toasty top.
Step 6: Bake uncovered until the stuffing begins to brown, stir it, then continue to bake until some of the bread is toasted.
Butternut squash stuffing recipe.

Butternut Squash Stuffing Recipe

Author: Yumna Jawad
5 from 12 votes
This butternut squash stuffing is made with cubed butternut squash, celery, onions, and fresh sage and thyme mixed with sourdough bread cubes with only 15 minutes of prep!
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Prep Time15 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 55 minutes
Servings12 servings
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Ingredients
  

  • 16 ounces stale sourdough bread 1-inch cubed
  • 1 small butternut squash peeled, and cut into cubes
  • 1 large onion chopped
  • 3 celery stalks chopped
  • 4 tablespoons unsalted butter
  • 2 tablespoons fresh sage chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups low-sodium vegetable broth

Instructions

  • Preheat the oven to 400°F. Place the cubed bread on a large baking sheet and toast in the oven until it dries out but does not get browned, about 15-20 minutes; set aside at room temperature.
  • In a 9×13 baking dish, add the butternut squash, onion, celery, butter, sage, thyme, salt and pepper. Bake until the vegetables soften, about 35-40 minutes.
  • Remove the baking dish from the oven, add bread on top and pour the vegetable broth over. Mix until all the broth has been absorbed. Press the mixture with the back of the spoon to level it off.
  • Bake uncovered until the stuffing begins to brown, about 30 minutes. Toss mixture and bake for an additional 30 minutes until some of the bread is toasted. Allow the stuffing to cool for 5-10 minutes and serve.

Equipment

Notes

  1. Use stale bread. This will actually absorb moisture better than fresh bread, which turns soggy in stuffing!
  2. Cut all the vegetables into small, bite-sized pieces. Cutting everything into uniform pieces helps it cook evenly! You don’t want to bite into an uncooked piece of squash.
Storage: You can store any leftovers in an airtight container. They will last about 4-5 days in the fridge. To reheat, I’d place individual portions in the microwave until warmed through!
Freezing: Bake the stuffing in a freezer-safe dish, let it cool completely, then cover the stuffing with a couple of layers of foil. It will keep in the freezer for a few months and can be baked directly from frozen!
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • To make it gluten-free, you can use any gluten-free bread of your choice.
  • Instead of butternut squash, you can use carrots or other types of winter squashes like acorn squash.
This recipe has been updated in September 2025, but if you like the original version, you can still find it here:
12 slices stale sourdough bread 14 ounces, cubed
1 onion chopped
3 celery sticks chopped
½ butternut squash peeled, seeded and chopped
3 apples chopped
1 parsnip chopped (optional)
4 sprigs fresh thyme destemmed and chopped
4 sage leaves chopped
1 ½ tablespoons fresh parsley chopped
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
4 cups low sodium vegetable broth
Instructions
Preheat oven to 400°F. Place the cubed bread on a baking tray and toast in the oven until it dries out but does not get browned, about 15-20 minutes; set aside at room temperature.
In another 9×13 baking dish, toss the onions, celery, parsnip, butternut squash, apples, thyme, sage and parsley with olive oil, salt and pepper. Bake in the pre-heated oven until the vegetables soften, about 35-40 minutes.
Remove the baking dish from the oven, add bread on top and pour the vegetable broth over. Mix until all the broth has been absorbed. Press the mixture with the back of the spoon to level it off.
Bake uncovered until the stuffing begins to brown, about 30 minutes. Toss mixture and bake for an additional 30 minutes until some of the bread is toasted. Allow the stuffing to cool for 5-10 minutes and serve.

Nutrition

Serving: 1cup, Calories: 177kcal, Carbohydrates: 29g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 10mg, Sodium: 426mg, Potassium: 295mg, Fiber: 3g, Sugar: 4g, Vitamin A: 6793IU, Vitamin C: 15mg, Calcium: 63mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
Leave a comment below!

Recipe Variations

  • Add sausage. This stuffing would be delicious with cooked, browned chicken or turkey sausage mixed in.
  • Add nuts. For an extra crunch, toss in a handful of your favorite nuts. Walnuts, pecans, or slivered almonds are good options.
  • Add dried fruit. I love that this stuffing is a bit sweet! To add to that, mix in ¼ to ⅓ cup of dried cranberries, raisins, or chopped apricots or dates.

Recipe Tips

  • Use stale bread. This will actually absorb moisture better than fresh bread, which turns soggy in stuffing!
  • Toast the bread in advance. Because there’s so much prep to do on Thanksgiving, I often toast the bread the night before! That way, it’s ready to use in the stuffing the next day.
  • Cut all the vegetables into small, bite-sized pieces. Cutting everything into uniform pieces helps it cooks evenly! You don’t want to bite into an uncooked piece of squash.
  • Press the stuffing down with a spoon. You want to make sure it’s level so it bakes evenly! Otherwise, some pieces of bread are likely to burn before the stuffing’s done.

Serving Ideas

FAQs

How can I fix dry stuffing?

If your stuffing turns out dry, you can drizzle some warmed vegetable broth over the top and bake for another 5-10 minutes. It’ll soak up the extra moisture!

Can you make this vegetarian stuffing ahead of time?

You can make stuffing a day or two ahead of time. Add the stock, but don’t add the bread and don’t bake it. Cover it and keep it in the fridge, then add the toasted dried bread and bake it on the day. You can also bake it slightly ahead of time and then cover it with foil and heat through before serving.

Serving of butternut squash stuffing on Thanksgiving dinner plate.

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Comments

  1. Roman says:

    I can hardly wait until I try this stuffing recipe this week, this sounds so good.
    Thank you for all the recipes.

    Roman

    Reply
    1. Yumna Jawad says:

      I’m so excited for you to try it! Happy to have shared!

      Reply
  2. Diana Gallerino says:

    Hi Yumna your recipes sound delicious & healthy I have a friend who’s Lebanese he would love these dishes me too I’ll have to try them thanks for sharing ๐Ÿค—

    Reply
    1. Yumna Jawad says:

      Thank you so much! Hope you love all of the recipes!

      Reply
  3. Amanda says:

    Love stuffing. I took your advice to roast the vegetables aside then add the toasted bread. Good tips. Will be a repeat on thanksgiving.

    Reply
    1. Yumna Jawad says:

      Yay! Glad to hear it!!

      Reply