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Butternut Squash Stuffing

This vegan stuffing casserole is a great side dish for a holiday meal. Serve with cranberry sauce.

Makes about 10 cups of stuffing.

Ingredients:

  • 1/2 c butter (1 stick)
  • 2 c celery, chopped
  • 1 c onion, chopped
  • 2 cloves garlic, minced
  • 4 c butternut squash, peeled, cubed (1/2″)
  • 2 Tbsp parsley, minced
  • 1/2 tsp dry thyme
  • 1/2 tsp savory or rosemary
  • 1/4 tsp ground sage
  • 1/2 tsp coarse back pepper
  • 6 c fresh bread cubes
  • 2 c hot vegetarian chicken-style broth

Directions:

  1. Melt butter in large heavy pot on medium heat. Add celery and onion; sauté 3 minutes.Add garlic; sauté another minute.
  2. Add squash; sauté 4 minutes. Stir in parsley, thyme, savory, sage and pepper. (At this point, you may cool the celery mixture and refrigerate until ready to proceed with recipe.)
  3. Preheat oven to 375 degrees F and butter a 13 x 9 s 2″ baking dish.
  4. Place bread cubes in large bowl. Add celery mixture and hot broth. Toss gently until well incorporated. Taste for salt and adjust if desired.
  5. Spoon into prepared baking dish. Bake 45 minutes, or until squash is fork tender and the top is lightly browned.

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