Butternut Squash and Sausage Stuffing Recipe from Tastemade’s Megan Mitchell
Just in time for your Thanksgiving plans—whether they be getting together with family and friends or eating turkey in front of the TV—the geniuses at Tastemade have gifted us some yummy holiday dishes that you’ll want to keep in your recipe repertoire.
Whip up Megan Mitchell’s scrumptious side for your holiday meal this season—and hold on to the recipe for anytime fall is in the air. This hearty and flavorful autumn dish will have dinner guests coming back for scoops of seconds. Turns out nutty squash is the perfect complement to spicy sausage.
Butternut Squash and Sausage Stuffing
1 medium-sized butternut squash
Extra-virgin olive oil, for drizzling
Salt and pepper, to taste
1 medium-sized sourdough boule (or 2 small)
1 yellow onion, 1⁄2-inch dice
4-5 large celery stalks, 1⁄2-inch dice
1 pound sweet Italian turkey sausage
1 cup dried cranberries
1 tbsp. chopped fresh sage
2 tsp. chopped fresh thyme
2 tsp. chopped fresh rosemary
1 tbsp. poultry seasoning
3-4 cups chicken stock, low sodium
- Preheat oven to 400°F.
- Start by breaking down the butternut squash. Cut off the top stem and bottom end. Peel with a vegetable peeler. Divide the squash into two parts: the top narrow part and the bulbous end. Cut the bulbous end in half and scoop out the seeds. Cut into 1⁄2-inch pieces.
- Cut the long narrow piece into 1⁄2-inch pieces as well.
- Place on a large baking sheet. Drizzle with a good amount of EVOO and sprinkle with salt and pepper. Roast in the oven for 20 minutes or until tender and golden brown. Set aside until needed.
- While the squash roasts, cut the bread into 1-inch cubes. Place on a large baking sheet, drizzle with EVOO and sprinkle with salt and pepper. Bake for 15 minutes or until golden brown and crunchy. Remove.
- Reduce oven to 350°F.
- Meanwhile, in a medium-sized skillet drizzle in a few tablespoons of EVOO and sauté the onions and celery together until soft and translucent, about 20 minutes. Season with salt and pepper. Set aside in a large bowl.
- In the same pan cook the turkey sausage, gently breaking it up into small chunks. Cook until golden brown. Add to the bowl with the celery and onion.
- To the large bowl also add the butternut squash, bread cubes, cranberries, chopped sage, thyme, rosemary and poultry seasoning. Stir together. Add in 2 cups of the stock mixture. Stir and let sit for a few minutes. Taste for seasoning, adding more salt, pepper or poultry seasoning if needed.
- Add another 1 1⁄2 cups of stock and stir. Pour into a lightly greased 9″ x 13″ dish or individual small ramekins. Top with a little more stock and bake 35-40 minutes or until golden brown on top and crispy. If it looks a little dry, add more stock. Be sure to check after 15 minutes or so to make sure it isn’t browning too much. If it is, cover with foil.