Butternut Squash and Sausage Stuffing•
Posted on December 04 2020
Hey ya'll, Courtney from Savor Style, here! I hope everyone had a wonderful Thanksgiving. It's hard to believe that it was just last week, and yet it feels like Christmas will be here tomorrow! I often feel like I'm in constant menu-planning mode during the holidays, but I'm not complaining - especially right now. Food always has a way to bring us together, even if it's not the way we've planned.
This recipe is inspired by Dorie Greenspan's Pumpkin Stuffed with Everything Good, and it has been a staple at our table for nearly a decade. The not-so-secret ingredient that makes this dish such a hit is the sage-flavored sausage (but in a pinch, Italian Sausage and chopped fresh sage works beautifully!). We love serving this in the Domicile Baking Dish, with its ability to go straight from the oven to the table without sacrificing style.
Butternut Squash and Sausage Stuffing
16 oz package of Jimmy Dean Sage Sausage
8 oz Havarti cheese, shredded
1 large butternut squash (2-3 lbs), peeled and cubed (OR two packages of pre-cubed squash from Publix!)
Salt and pepper, to taste
1 lb loaf of French bread, cut into 1" cubes
1/3 cup heavy cream
Pre-heat oven to 350 degrees.
Peel and cube butternut squash (or use pre-cubed squash, if you can find it!). Drizzle with olive oil, salt and pepper, and toss to coat. Roast squash for approximately 30 minutes.
Toast bread cubes (also at 350 degrees) for approximately 10 minutes.
While squash is roasting, brown sausage in a large skillet over medium-high heat.
Mix bread cubes, squash, sausage and cheese.
Pour cream over mixture and toss to coat.
Pour stuffing into a greased 9x13 baking dish, and cover with foil.
Bake stuffing for approximately 20 minutes at 350. Remove foil and bake about 10-15 minutes longer, until heated through and lightly browned.
Pro Tip: The squash, sausage and bread cubes can all be prepared separately up to 24 hours in advance; then, simply assemble, add the cheese & cream, and bake!
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