Butternut Squash and Leek Stuffing is a fall favorite, perfect for Thanksgiving. This classic dressing side dish can be a great vegetarian option too!
This time of year is all about the home cooked food. The days are getting shorter and colder and there’s just something about the smell of wonderful scratch made recipes wafting through your house that is oh-so-comforting. The thing I love about this stuffing is that it’s not only perfect for Thanksgiving, but it works great as a side dish to any meal! Imagine this next to a nice roasted pork loin. Or how about some grilled chicken? Add a green salad and you have a complete meal.
BUTTERNUT SQUASH AND LEEK STUFFING
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I love cooking with leeks. Not only do they add incredible flavor, but they add to the overall texture of a dish because they soften the texture. The same goes for butternut squash. Everyone knows that roasted butternut squash is basically a staple fall flavor, but the end result is this creamy goodness that only elevates your savory fall dishes.
Although this stuffing works great as a side dish for any fall dinner, let’s talk about Thanksgiving. It is hands down, my favorite meal of the year. I always have to show major restraint before the meal to avoid eating too many appetizers. There is something so wonderful about a perfectly cooked turkey, mashed potatoes, roasted veggies, homemade cranberry sauce, green bean casserole, sweet potato casserole covered in roasted marshmallows, and amazing gravy to smother all of it! Oh my, I’m starting to drool as I type! And don’t get me starting on all of the wonderful pies. Now, just imagine how wonderful this butternut squash and leek stuff will taste alongside your turkey and other sides, all smothered in that homemade gravy I was talking about. Pretty amazing, right?
Want more Thanksgiving side dish recipes?
- Baked Garlic Mashed Potatoes
- Green Bean Casserole
- Brown Sugar Cranberry Sauce
- Mother-in-Law Candied Yams
- Mamaw’s Rolls
- Baked Sweet Potato
- More side dish recipes…
Tools used to make this Butternut Squash and Leek Stuffing recipe
Baking Sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Baking Dish: This baking dish is a must-have for any home cook. I actually have 3 of them in my cupboard, and each dish comes with a lid for storing leftovers or taking your dishes on the go.
- 10 cups 14.5-ounce loaf cubed bread, rosemary olive oil artisan recommended
- 2 medium leeks thinly sliced and soaked in water, drained
- 4 tablespoons extra-virgin olive oil divided
- 1/2 cup dry white wine
- 4 cups 1 medium whole butternut squash
- 2 tablespoons each salt and black pepper
- 1 tablespoon chopped fresh thyme leaves
- 1 quart chicken broth less depending on desired texture, use vegetable broth if making vegetarian
- 2 tablespoons butter
- Place cubed bread on baking trays to dry out for a few hours or overnight.
- Heat 2 tablespoons olive oil in a skillet over medium heat until hot. Sauté leeks until softened, stirring occasionally. Add white wine and cook until wine evaporates; remove from heat.
- Peel and quarter squash. Coat with remaining 2 tablespoons of olive oil. Roast in a 425 degree F oven for 45 minutes or until tender and starting to turn golden brown. Chop into small cubes.
- In a large bowl combine bread, leeks, butternut squash, salt, pepper, and thyme. Pour ½ of broth over the ingredients in the bowl and mix to combine. Continue to add stock until desired consistency is reached.
- Preheat oven to 350° F. Grease a 9x13-inch baking dish and add the stuffing to the prepared baking dish, top with thin slices of butter, and bake for 25 to 30 minutes, or until top is starting to brown.
Looking for more Thanksgiving inspiration? Be sure to check out my Damn Good Roast Turkey:
And no Thanksgiving table is complete without Krissy’s Sweet Potato Casserole: