Stuffing is a highlight of any Thanksgiving dinner. Cubed sourdough is combined with butternut squash, earthy mushrooms and fresh fall herbs for a stuffing filled with harvest season flavor. My recipe for Butternut Squash and Mushroom Stuffing is sure to become a treasured part of your Thanksgiving table.
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Stuffing (or dressing depending on where you live) is usually served for Thanksgiving but this version would be a great compliment to any fall or winter dinner. As Thanksgiving is typically a decadent meal I like a stuffing that is more vegetable forward with a lot of fresh herbs to ramp up the flavor. Sourdough bread rounds out the stuffing with its signature chewy texture.
Ingredients
- olive oil
- onion
- butternut squash
- cremini mushrooms
- garlic
- fresh sage
- fresh rosemary
- fresh thyme
- kosher salt
- ground black pepper
- salted butter
- sourdough bread
- chicken or turkey broth
- eggs
How to Cut Butternut Squash
You can certainly buy precut butternut squash if you’d like,but chopping up a whole butternut squash isn’t that difficult. You will need a few basic kitchen tools including a large cutting board, a large sharp knife and a vegetable peeler. Start by peeling the firm outer skin of the butternut squash and then use the knife to cut the stem and root ends. Lay the squash on it’s side and cut into slices, using a spoon to remove the seeds. Cut the slices into cubes, and freeze any leftover squash to be used for later.
How to Make Butternut Squash and Mushroom Stuffing
Preheat the oven to 375℉. Heat the olive oil in a large skillet over medium heat. Add the onion and butternut squash and cook for 5 minutes or until the onions are transluscent. Add in the garlic and sliced mushrooms and cook until the mushrooms have softened. Stir in the sage, thyme, rosemary, salt and pepper and cook for an additional 1-2 minutes or until the herbs are fragrant. Add in the butter and cook until melted. Remove the pan from the heat and set aside.
In a bowl small whisk together the broth and eggs. In a large bowl add the sourdough bread and poor the broth mixture over the bread. Add the sourdough bread and cooked vegetables to an 8×11 inch baking dish and toss to combine.
Cover with foil and transfer to the oven and bake for 35 minutes. Remove the foil and bake for an additional 15 minutes or until the top is lightly crisp and golden. Allow to cool for 10 minutes before serving.
What to Serve with Butternut Squash Stuffing
As this is one of my favorite Thanksgiving side dishes this stuffing would be perfect with my Spatchcock Turkey with Citrus-Herb Dry Brine or my Maple Mustard Turkey Tenderloins. This stuffing would also be great with Crispy Pan Roasted Chicken Thighs or Pork Tenderloin with Bourbon Apples.
If you like this Butternut Squash and Mushroom Stuffing be sure to take a look at some of my other recipes!
Butternut Squash and Mushroom Risotto
Butternut Squash Quiche with Goat Cheese
Chipotle Mashed Sweet Potatoes
If you make this Butternut Squash and Mushroom Stuffing please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Butternut Squash and Mushroom Stuffing
Equipment
- 1 Large Skillet
- 1 8×11 in baking dish
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 4 cups butternut squash diced
- 8 oz cremini mushrooms sliced
- 3 cloves garlic minced
- 2 tbsp fresh sage chopped
- 2 tbsp fresh rosemary chopped
- 2 tbsp fresh thyme
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 4 tbsp salted butter
- 1 16 oz loaf sourdough bread, cubed about 8 cups
- 3½ cups chicken or turkey broth
- 2 large eggs
Instructions
- Preheat the oven to 375℉. Heat the olive oil in a large skillet over medium heat. Add the onion and butternut squash and cook for 5 minutes or until the onions are transluscent. Add in the garlic and sliced mushrooms and cook until the mushrooms have softened. Stir in the sage, thyme, rosemary, salt and pepper and cook for an additional 1-2 minutes or until the herbs are fragrant. Add in the butter and cook until melted. Remove the pan from the heat and set aside.
- In a small bowl whisk together the broth and eggs. In a large bowl add the sourdough bread and poor the broth mixture over the bread.Add the sourdough bread and cooked vegetables to an 8×11 inch baking dish and toss to combine. Pour the broth over the stuffing mixture.
- Cover with aluminum foil and transfer to the oven. Bake for 35 minutes, remove the foil and bake for an additional 15 minutes or until the top is lightly crisp and golden. Allow to cool for 10 minutes before serving.
Jamie says
First of all, I love this dish already! It looks amazingly delicious and very tasty! Plus the color this gives makes it so enticing and very tempting! Another dish we can serve this Thanksgiving festivity!
Amy Liu Dong says
The butter compliments the squash well! Love this recipe, my children love it!