Butternut Squash Stuffing Casserole Recipe
Butternut Squash and Sage Stuffing Casserole is the Thanksgiving side dish that draws the most compliments from the guests who are not expecting something new. Sweet roasted squash folded into fragrant, herb-packed stuffing and baked until golden and bubbling — it is the recipe that earns its place at the table permanently.
Ingredients
1 large butternut squash, cut into 1-inch cubes
2 tbsp olive oil
2 tsp kosher salt, divided
2 tsp ground black pepper, divided
3 tbsp unsalted butter, divided
1 large yellow onion, diced
2 stalks celery, diced
6 cloves garlic, minced
10 sage leaves, chopped
1/4 cup white wine
1 loaf sourdough bread, cut into 1-inch cubes, about 4 cups
2 cups water, divided
1 (1.41 oz) pkg Pioneer® Country Gravy Mix
1 cup grated Parmesan cheese
Fresh parsley, for garnish
This Butternut Squash Stuffing Casserole uses Pioneer Country Gravy Mix to bind the savory stuffing base with the rich, herby flavor that makes this butternut squash casserole a standout addition to any holiday spread.
Instructions
- Roast the Butternut Squash
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and lightly grease with cooking spray. Toss butternut squash with olive oil, 1 teaspoon salt and 1 teaspoon of pepper, and spread out evenly onto the prepared tray. Roast until tender, about 25-30 minutes.
- Sauté Aromatics and Toast Bread
Meanwhile, heat 2 tablespoons of butter in a large skillet over medium-high heat. Add onions and celery and cook until tender, about 6-8 minutes. Add in garlic, sage, remaining salt and pepper, and cook until fragrant, about 1 minute. Add in white wine and bread cubes, and stir, scraping any brown bits from the bottom of the pan. Remove bread mixture from heat and set aside.
- Make the Country Gravy
Bring 1 1/2 cups of water to a boil over high heat. Meanwhile, whisk together Pioneer Country Gravy Mix and remaining water in a small bowl. Pour gravy mixture into the boiling water, whisking constantly until completely smooth and thickened, about 1 minute.
- Assemble and Bake
Lightly grease a 9×13-inch baking dish with cooking spray. Transfer bread mixture and butternut squash to prepared dish and spread in an even layer. Pour gravy over bread and squash mixture and fold until evenly coated. Top with Parmesan cheese and bake until golden-brown and bubbling, about 20-30 minutes. Garnish with fresh parsley, and serve. Tip: Cover with foil to avoid over-browning, if necessary.
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