A classic holiday side with a modern twist, this Butternut Squash Stuffing is comforting and full of flavor. Fresh sage, plenty of butter and thick, crusty bread make it a perfect complement for Thanksgiving, Christmas or any cozy weeknight meal.
There’s something undeniably satisfying about homemade stuffing. This butternut squash version combines the familiar comfort of classic dressing with roasted squash for added texture, color and sweetness.
It pairs beautifully with roast turkey, pork tenderloin, or simply a seared chicken breast. You can also serve it alongside mashed potatoes, roasted vegetables or a bright cranberry chutney for a well-rounded holiday plate.
Why we love this Butternut Squash Stuffing:
- A tasty twist on tradition. Roasted butternut squash lends sweetness and a pleasant bite that elevates classic stuffing without overpowering it.
- Quick and approachable. Use pre-cut squash for an even faster prep. The recipe is straightforward and forgiving—great for cooks of all levels.
- Great for using leftover bread. This dish is an excellent way to repurpose slightly stale loaves into something delicious—day-after bread gets a second life here.
Recipe Ingredients:
- Bread: Crusty bakery loaves like French bread, Italian or sourdough work best. White bread produces the most classic texture.
- Butternut squash: Cut into 1/2-inch cubes so it softens fully while baking. If needed, sweet potatoes can substitute.
- Broth: Chicken broth is used here, but vegetable broth or chicken stock are fine alternatives.
- Celery: Adds classic crunch and freshness.
- Onion: White or sweet yellow onion is recommended for mild, savory flavor.
- Sage: Fresh sage is ideal for the brightest herb flavor; dried can be substituted in a pinch.
- Thyme: Either fresh or dried thyme works well.
- Butter: Unsalted preferred, though salted butter is fine—used for sautéing and finishing the dish.
How to make this recipe:
Follow the recipe card below for exact measurements and timing. The directions here summarize the method and include helpful visual cues.
- Dry the cubed bread overnight at room temperature, or bake in a single layer on baking sheets at 325°F for about 30 minutes until dry. Transfer dried bread cubes to a large mixing bowl.
- Sauté chopped onion and celery in 1/2 cup of butter over medium heat until softened and translucent. Stir in chopped fresh sage and cook a minute longer.
- Whisk together broth, eggs, thyme, salt and pepper in a medium bowl. Pour the liquid over the bread cubes and toss gently to coat.
- Add the sautéed onion and celery (including any butter liquid) and mix. Fold in the cubed butternut squash last to distribute evenly.
- Transfer the mixture to a greased 9×13-inch pan. Melt the remaining butter and drizzle over the top, concentrating on any dry spots.
- Cover with foil and bake at 375°F for about 30 minutes. Remove foil and bake another 10–15 minutes until the top is golden and the squash is tender. Let rest a few minutes before serving.
Recipe Tips
- Cube the squash to 1/2–3/4 inch pieces. Larger pieces may not become tender in the bake time.
- Avoid using the very ends of loaves for drying. They can become overly hard—serve them fresh the night before if possible.
- No fresh sage? Substitute 1 teaspoon dried sage for convenience.
- Prep ahead: Chop the vegetables the night before to streamline holiday cooking.
Optional Add-Ins:
This stuffing is delicious as written, but you can customize it to suit your tastes:
- Sausage: Brown Italian or breakfast sausage and fold in with the squash.
- Mushrooms: Sautéed mushrooms add an earthy note—add a touch more butter if needed.
- Nuts: Chopped walnuts or pecans give a pleasant crunch.
- Bacon: Crisp bacon pieces lend smoky richness.
- Cranberries or apples: Dried cranberries or diced apples add sweetness and contrast.
- Cornbread: Replace up to half the bread cubes with cornbread for a different flavor and texture.
- Herbs: Fresh rosemary or other savory herbs complement the squash and sage.
Storage:
Store leftovers in an airtight container in the refrigerator for 3–4 days. To refresh when reheating, drizzle with a little melted butter or broth to restore moisture.
You can freeze cooled stuffing in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
What to serve with this recipe:
This stuffing shines with roast turkey, pork tenderloin, or white wine pan-seared chicken. Pair it with mashed potatoes, roasted green beans, or a balsamic cranberry chutney for balanced holiday plates.
Other Fall Side Dishes:
- Parmesan Bacon Green Bean Casserole
- Warm Brie Crostini with Cranberry Chutney
- Cranberry Almond Roasted Butternut Squash
- Butternut Squash Casserole
- Pumpkin Pie Crumble
- Pomegranate Rosemary Brie Stuffed Crescent Rolls
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Butternut Squash Stuffing
Ingredients
- 2 (1 lb.) loaves French bread, cubed (about 15 cups)
- 1 onion, chopped
- 4 celery stalks, chopped
- 2½ cups butternut squash, cut into 1/2-inch cubes (about 1/2 a squash)
- ½ cup plus 3 Tbsp butter, separated
- 2 cups chicken broth
- 2 eggs
- 1 Tbsp fresh sage, chopped
- ½ tsp thyme
- ½ tsp sea salt
- ½ tsp pepper
Instructions
- Cut bread into 1-inch cubes the night before and let dry on parchment, or dry in a single layer at 325°F for about 30 minutes. Place dried cubes in a large bowl.
- Preheat oven to 375°F. In a skillet over medium-high heat, melt 1/2 cup butter. Add onion and celery; cook until translucent. Stir in chopped sage and cook one more minute. Remove from heat.
- Whisk together chicken broth, eggs, thyme, salt and pepper. Pour the liquid over the bread cubes and toss to coat evenly. Add the sautéed vegetables and any butter from the pan. Fold in the cubed butternut squash.
- Transfer mixture to a greased 9×13-inch pan. Drizzle remaining 3 tablespoons of butter over the top, focusing on any dry areas.
- Cover with foil and bake 30 minutes. Remove foil and bake an additional 10–15 minutes, until the top is golden, the squash is tender and the center is set. Let cool a few minutes before serving.
Notes
Tip: Cut squash into 1/2–3/4 inch cubes so it softens during baking. If you lack fresh sage, use 1 teaspoon dried sage. For easier cooking on the day of a holiday, chop the vegetables the night before.
Nutrition
Calories: 346 kcal — Carbohydrates: 48 g — Protein: 11 g — Fat: 13 g
Nutrition information is an estimate and should be used as a guideline.