Squash and cranberry stuffing with sage butter

Based on 12 ratings
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Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
50
min.
Preparation
85
min.
Baking
10
min.
Resting

Ingredients

Servings:-10+
340 g butternut squash (diced)
235 g dried cranberries
20 sage leaves
225 g unsalted butter
120 g walnuts
3 stalks celery
onion
680 g sourdough bread
30 g parsley
120 ml white wine
eggs
715 ml vegetable broth
salt
pepper
unsalted butter (for greasing)
Metric
Imperial

Utensils

  • 2 ovens
  • baking sheet
  • cutting board
  • knife
  • frying pan (large)
  • bowl (large)
  • whisk
  • baking dish (9x13 in.)
  • aluminum foil
  • saucepan

Nutrition per serving

Cal
540
Protein
9 g
Fat
33 g
Carb
50 g
  • Step 1/6

    Preheat oven to 300°F/150°C. Add walnuts to a baking sheet and toast in oven for approx. 5 min. Meanwhile, dice celery stalks and onion. Cube sourdough bread. Remove walnuts from the oven and transfer from baking sheet to cutting board to cool.
    • 120 g walnuts
    • 3 stalks celery
    • onion
    • 680 g sourdough bread
    • oven
    • baking sheet
    • cutting board
    • knife

    Preheat oven to 300°F/150°C. Add walnuts to a baking sheet and toast in oven for approx. 5 min. Meanwhile, dice celery stalks and onion. Cube sourdough bread. Remove walnuts from the oven and transfer from baking sheet to cutting board to cool.

  • Step 2/6

    Transfer bread cubes to the same baking sheet and bake for approx. 25 min. While the bread toasts, roughly chop the toasted walnuts. Finely chop half the sage leaves and the parsley.
    • 10 sage leaves
    • 30 g parsley

    Transfer bread cubes to the same baking sheet and bake for approx. 25 min. While the bread toasts, roughly chop the toasted walnuts. Finely chop half the sage leaves and the parsley.

  • Step 3/6

    Add three-quarters of the butter to a large frying pan and melt over medium heat. Add chopped onion, celery, and diced butternut squash. Season with salt and pepper and cook for approx. 8 min., or until tender. Add chopped walnuts, dried cranberries, white wine, chopped sage leaves, and parsley. Stir to combine, remove from heat, and set aside.
    • 1½ stalks unsalted butter
    • 340 g butternut squash (diced)
    • 235 g dried cranberries
    • 120 ml white wine
    • salt
    • pepper
    • frying pan (large)

    Add three-quarters of the butter to a large frying pan and melt over medium heat. Add chopped onion, celery, and diced butternut squash. Season with salt and pepper and cook for approx. 8 min., or until tender. Add chopped walnuts, dried cranberries, white wine, chopped sage leaves, and parsley. Stir to combine, remove from heat, and set aside.

  • Step 4/6

    Preheat the oven to 350°F/175°C. Add eggs and half of the vegetable stock to a large bowl and whisk to combine. Add toasted bread and stir to coat, then add butternut squash mixture and mix thoroughly. Season with salt and pepper. Add remaining vegetable stock, toss, and let sit for approx. 10 min.
    • eggs
    • 715 ml vegetable broth
    • salt
    • pepper
    • oven
    • bowl (large)
    • whisk

    Preheat the oven to 350°F/175°C. Add eggs and half of the vegetable stock to a large bowl and whisk to combine. Add toasted bread and stir to coat, then add butternut squash mixture and mix thoroughly. Season with salt and pepper. Add remaining vegetable stock, toss, and let sit for approx. 10 min.

  • Step 5/6

    Grease a large, deep baking dish with butter. Butter a piece of aluminum foil big enough to cover the baking dish. Add stuffing to the greased baking dish and cover with the aluminum foil, butter side-down. Bake at 350°F/175°C for approx. 40 min.
    • unsalted butter (for greasing)
    • baking dish (9x13 in.)
    • aluminum foil

    Grease a large, deep baking dish with butter. Butter a piece of aluminum foil big enough to cover the baking dish. Add stuffing to the greased baking dish and cover with the aluminum foil, butter side-down. Bake at 350°F/175°C for approx. 40 min.

  • Step 6/6

    Meanwhile, add remaining butter to a saucepan and cook until browned and nutty. Add remaining sage leaves and fry until fragrant, then remove from heat. Uncover stuffing and continue baking at 425°F/220°C for approx. 15 min., or until browned and crisp on top. Spoon brown butter and sage leaves over the top immediately before serving. Enjoy!
    • ½ stalk unsalted butter
    • 10 sage leaves
    • saucepan

    Meanwhile, add remaining butter to a saucepan and cook until browned and nutty. Add remaining sage leaves and fry until fragrant, then remove from heat. Uncover stuffing and continue baking at 425°F/220°C for approx. 15 min., or until browned and crisp on top. Spoon brown butter and sage leaves over the top immediately before serving. Enjoy!

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