Serves a Crowd

Baked Butternut Squash with Italian Sausage Stuffing

by:
November  2, 2016
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0 Ratings
Baked Butternut Squash with Italian Sausage Stuffing
Photo by Holly
  • Serves 10
Author Notes

A wonderful combination of savory, hearty, & cheesy, w/a hint of sweet from the butternut squash. —Holly

What You'll Need
Ingredients
  • 20 ounces sourdough bread, cut into 1-inch cubes and dried out
  • 5 cups cubed butternut squash (about one medium-sized squash)
  • 2 tablespoons olive oil
  • 1 teaspoon each salt & pepper
  • 1 pound ground sweet Italian chicken or turkey sausage, casing removed
  • 3 cloves garlic, minced
  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 4 tablespoons fresh sage leaves, finely chopped
  • 4 tablespoons fresh thyme leaves, chopped
  • 2 eggs, beaten
  • 3 1/2 cups chicken or turkey stock
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Asiago cheese, shredded
  • 1/2 cup (1 stick) butter, melted
  • nonstick oil spray
Directions
  1. To dry out the bread, cut it into cubes and heat on a baking sheet in a 350 degree oven for 10-15 minutes. Or cut it into cubes and let it sit out on the counter uncovered for 24 hours.
  2. Preheat the oven to 400 degrees.
  3. Toss butternut squash with 1 tablespoon of olive oil and ½ teaspoon salt and pepper. Bake on a parchment-lined baking sheet for 15 minutes.
  4. Meanwhile, cook the sausage in a saucepan over medium-high heat for 6-8 minutes. Add garlic, onion, celery, sage, and thyme. Sauté for 3 more minutes then remove from heat.
  5. Remove squash from the oven after 15 minutes, then turn the oven down to 375.
  6. Beat the eggs, and stir them into the chicken stock.
  7. In a large bowl combine the bread cubes, sausage mixture, baked squash, Parmesan and Asiago cheese, and ½ teaspoon salt and pepper.
  8. Pour half the chicken stock/egg mixture into the bowl, distributing evenly, and gently fold together. *When mixing the bread with the other ingredients, avoid over-work the stuffing or the bread will lose its structure.
  9. Pour the rest of the chicken stock liquid and the melted butter evenly over the mixture, and gently fold together again.
  10. Spray a 9" X 13" dish with cooking spray and add the stuffing mixture.
  11. Bake for 30-35 minutes uncovered.
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