Butternut Squash Stuffing Recipe

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5 from 12 votes

Butternut Squash Stuffing Recipe

Butternut squash stuffing with butternut squash, sourdough bread, celery, onions, vegetable broth, and fresh herbs.

Prep Time15

Cook Time1 40

Total Time1 55

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Yumna Jawad

Equipment

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 9x13 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

My Top Tip: Watch for uneven browning. If one side is getting darker faster, rotate the dish. If the top is already well browned but the middle still needs time, loosely cover it with foil.

Storage: Store leftover butternut squash stuffing in an airtight container. It'll last 4–5 days in the fridge. Reheat 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 up to 2 months. To reheat, bake directly from frozen until warmed through.

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 9x13 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

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