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
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Ingredients
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3/4
loaf chewy artisan multigrain bread (about 8 thick slices)
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1 pound
butternut squash, peeled and cubed
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1
sweet onion- sliced thinly
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2 tablespoons
extra virgin olive oil
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2 tablespoons
fresh sage- coarsly chopped
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1 teaspoon
dried thyme
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salt and course ground black pepper
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2 cups
chicken broth
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1 1/2 cups
grated parmesan cheese (or any nutty, delicate cheese)
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1 1/2 cups
quartered crimini mushrooms
Directions
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Preheat oven to 350 degrees
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Tear bread into 1 inch chunks and bake until crispy (about 10 minutes)- set aside
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Turn oven temperature up to 400 degrees
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combine onion, mushrooms, squash, oil, thyme, sage, salt and pepper in bowl and toss.
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Spread in single layer on baking sheet and roast until squash is tender (about 20 mintues)
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Butter a 13x9 inch baking dish.
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Layer into dish in the following order: bread, squash mixture, cheese- repeat.
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Evenly pour broth over top and bake for 30-40 minutes until top is crispy and golden brown. Enjoy!
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