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Budget-Friendly Butternut Squash and Sausage Stuffing

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A budget-friendly, quick, and easy stuffing made with roasted butternut squash, sausage, and stale bread. Perfect for weeknight dinners or holiday feasts, this recipe is a crowd-pleaser that costs under $10 to make.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into ½-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound mild Italian sausage, casings removed
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 loaf day-old French bread or sourdough, cut into 1-inch cubes (about 6 cups)
  • 1 cup low-sodium chicken broth
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 2 tablespoons unsalted butter, cut into small pieces
  • ½ cup dried cranberries (optional)
  • ¼ cup chopped fresh parsley (optional)
  • ½ cup chopped pecans or walnuts, toasted (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into ½-inch cubes.
  2. Toss the cubed squash with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper on a large baking sheet. Spread in a single layer and roast for 20-25 minutes, flipping halfway, until tender and golden brown. Set aside.
  3. While the squash roasts, heat a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Transfer to a plate with a slotted spoon, leaving about 1 tablespoon of rendered fat in the pan.
  4. Add the diced onion and celery to the same skillet. Cook over medium heat for 5-6 minutes until onion is translucent and celery is tender. Add the minced garlic and cook for 1 more minute until fragrant.
  5. In a large mixing bowl, combine the bread cubes, roasted squash, cooked sausage, and onion-celery mixture. Sprinkle with dried sage, thyme, and rosemary. Pour the chicken broth over everything and toss gently until well combined. The bread should be moist but not soggy.
  6. Transfer the mixture to a greased 9×13-inch baking dish. Dot the top with the small pieces of butter. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake for another 10-15 minutes until the top is crispy and the stuffing is heated through. Let rest for 5 minutes before serving.

Notes

For best results, use day-old bread. If using fresh bread, cube and toast in a 300°F oven for 10 minutes. To make ahead, assemble the dish, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to covered baking time when starting from cold. This stuffing freezes well for up to 3 months.

Nutrition

Keywords: butternut squash stuffing, sausage stuffing, budget-friendly stuffing, easy stuffing recipe, Thanksgiving stuffing, fall side dish

Find it online: https://lenatable.com/budget-friendly-butternut-squash-and-sausage-stuffing/