Butternut Squash Stuffing
Updated Oct 05, 2026
Butternut squash stuffing made with roasted squash, sourdough bread, and fresh herbs. An easy stuffing casserole.
This post may contain affiliate links. Please read our disclosure policy.
I’m very intothe sweet-savory thing at Thanksgiving, and butternut squash does it really well in stuffing. You get these little sweet bites from the roasted squash in between the sourdough, onion, celery, and sage, but it never tips over into tasting sweet. I still want plenty of crispy bread on top too. That part is non-negotiable for me. I make my butternut squash stuffing with vegetable broth, so it works for the vegetarians at the table, but I’m not making it just for them. I like it right next to a roasted turkey and turkey gravy because all that savory stuff makes the squash taste even better. And if there’s some green bean casserole on the same plate, even better.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I tested the squash cut a couple different ways because my first round had pieces that were still firm when the stuffing was already done. The larger cubes were the problem. Cutting the squash smaller and more evenly gave me pieces that cooked through at the same rate as the onions and celery, and I liked getting a little squash throughout the stuffing instead of one big chunk every few bites.
I also tested adding the squash later versus cooking it with the onions and celery from the beginning. The later batch tasted more like stuffing with squash added to it. When the squash cooked with the vegetables, it softened more, picked up some color, and the sweetness worked its way into the stuffing much better.
Happy Cooking!
– Yumna
Jump to Section
Butternut Squash Stuffing Ingredients
- Butternut squash: Peel the squash and remove the seeds, then cut it into evenly sized cubes so you don’t end up with firm pieces mixed in with soft ones. For help, here’s my tutorial on how to cut butternut squash.
- Bread: Stale sourdough works well for butternut squash stuffing because the cubes hold some shape after soaking up the broth. You can also use French bread or gluten-free bread.
- Vegetables and butter: Onion and celery cook in unsalted butter. Chop the onion and chop the celery into small pieces so they spread evenly throughout the butternut squash casserole.
- Herbs and seasoning: I use fresh thyme and fresh sage. Strip the thyme leaves from their stems and chop the fresh sage. If you only have dry herbs, substitute 1 teaspoon dried thyme and 2 teaspoons dried sage. Other herbs like rosemary and oregano also work.
- Vegetable broth: I recommend using low-sodium broth or making homemade vegetable stock. If you’re not vegetarian, chicken stock works great, too.
How to Make Butternut Squash Stuffing
These step-by-step photos walk you through how to make vegetarian Butternut Squash Stuffing casserole. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Butternut Squash Stuffing Casserole recipe below
1. Dry the bread cubes
Spread the sourdough on a large baking sheet in an even layer. The pieces should feel dry after baking without taking on much color.
2. Add vegetables & herbs
Place the squash, onion, celery, butter, sage, thyme, salt, and pepper in a baking dish.
3. Bake the squash
Bake until the vegetables soften. Check a piece of the butternut squash with a fork to make sure it’s tender.
4. Add the bread
Distribute the dried cubes over the cooked vegetables so they’re ready to absorb the broth.
5. Pour in the broth and mix well
Stir the bread and vegetables together until the liquid has been absorbed. Use the back of a spoon to press the mixture into an even layer.
6. Bake Butternut Squash Stuffing
Leave the dish uncovered and toss the mixture once it starts to brown. Continue baking until some of the bread is toasted, then let it rest briefly before serving.
Full Butternut Squash Stuffing casserole Recipe
Butternut Squash Stuffing Recipe
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 the bread on top, and pour the vegetable broth over. Mix until all the broth is 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 the 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.
Notes
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 the 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
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Nuts. Stir in ½ cup roughly chopped pecans, walnuts, or slivered almonds when you toss the stuffing halfway through baking.
- Mushrooms. Cook 8 ounces sliced mushrooms in a skillet until their liquid evaporates, then fold them in with the bread. Cooking them separately keeps extra moisture out of the stuffing.
- Dried fruit. Fold in ½ cup dried cranberries, raisins, chopped apricots, or chopped dates with the bread and broth.
Recipe Tips
- 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.
- Reach the bottom of the dish when mixing. Broth can collect underneath the bread, so fold the mixture up from the bottom until there are no dry pockets or puddles.
- Press the stuffing down with a spoon. 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
- Turkey. If you’re serving meat, try my classic Thanksgiving turkey, air fryer turkey breast, or dry brined turkey breast.
- Gravy. And if you’re cooking a turkey, here’s how to make gravy from the drippings. Or, if you’re vegetarian, I love my mushroom gravy!
- Potatoes. My Thanksgiving table’s not complete without garlic mashed potatoes. I also love making these twice baked sweet potatoes, which have a cinnamon, brown sugar, and pecan topping!
- Vegetable sides. This cheesy Brussel sprout casserole is always a hit at my house, and I usually end up making this simple roasted delicata squash, too. The more squash, the better!
Troubleshooting
The bread may not have been dry enough, or the mixture may need more time uncovered. Gently toss it to bring the wetter pieces to the top, then continue baking until there’s no pooled liquid. The bread underneath will stay softer than the toasted pieces on top.
The broth may not have reached all the bread when it was mixed. Gently fold the mixture from the bottom of the dish. If the stuffing has already baked and still has dry patches, drizzle ¼ cup vegetable broth over those areas, cover loosely, and return it to the oven until the bread softens.
Bread that’s cut too small or stirred too vigorously can break down once it’s soaked. Keep the cubes about 1 inch wide and fold gently with a large spoon. This recipe has no eggs, so it’s meant to be scooped rather than cut into firm squares.
Comments
I can hardly wait until I try this stuffing recipe this week, this sounds so good.
Thank you for all the recipes.
Roman
I’m so excited for you to try it! Happy to have shared!
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 🤗
Thank you so much! Hope you love all of the recipes!
Love stuffing. I took your advice to roast the vegetables aside then add the toasted bread. Good tips. Will be a repeat on thanksgiving.
Yay! Glad to hear it!!