If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: My family loves stuffing, but never directly out of the bird. We like to prepare fun different varieties of stuffing baked in a casserol dish separate from the turkey so that it forms a crunchy, delicious texture. This layered stuffing combines sweet butternut squash with onions, sage, mushrooms, and nutty parmesan cheese. —Loves Food Loves to Eat
- 3/4 loaf chewy artisan multigrain bread (about 8 thick slices)
- 1 pound butternut squash, peeled and cubed
- 1 sweet onion- sliced thinly
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh sage- coarsly chopped
- 1 teaspoon dried thyme
- salt and course ground black pepper
- 2 cups chicken broth
- 1 1/2 cups grated parmesan cheese (or any nutty, delicate cheese)
- 1 1/2 cups quartered crimini mushrooms
- Preheat oven to 350 degrees
- Tear bread into 1 inch chunks and bake until crispy (about 10 minutes)- set aside
- Turn oven temperature up to 400 degrees
- combine onion, mushrooms, squash, oil, thyme, sage, salt and pepper in bowl and toss.
- Spread in single layer on baking sheet and roast until squash is tender (about 20 mintues)
- Butter a 13x9 inch baking dish.
- Layer into dish in the following order: bread, squash mixture, cheese- repeat.
- Evenly pour broth over top and bake for 30-40 minutes until top is crispy and golden brown. Enjoy!
- This recipe was entered in the contest for Your Best Butternut Squash
- This recipe was entered in the contest for Your Best Thanksgiving Stuffing
Let's Play Gin
It's time for Haiku52
Our haikus about gin.
What to eat and listen to tonight.
We've got the summer blues.
Food blog links we love.
Have a ball (jar).