Butternut Squash and Leek Stuffing is a fall favorite, perfect for Thanksgiving. This classic dressing side dish can be a great vegetarian option too!
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Butternut Squash and Leek Stuffing

Butternut Squash Leek Stuffing is a fall favorite, perfect for Thanksgiving. This classic dressing side dish can be a great vegetarian option too!
Course Side Dish
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 268kcal
Author Krissy Allori

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 268kcal | Carbohydrates: 35g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 671mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7955IU | Vitamin C: 27.3mg | Calcium: 76mg | Iron: 2.9mg