By Becky Hardin
Updated Sep 18, 2025
This Butternut Squash Stuffing is one of my must-have side dishes for Thanksgiving. I love the savory herby flavors and satisfying texture. I find the Italian sausage packs a punch while the roasted butternut squash makes it extra festive!
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Easy Butternut Squash Stuffing Recipe
When it comes to stuffing recipes, this butternut squash stuffing is one of my favorites with its bold flavors, bright colors, and varied texture. The sweetness of the roasted squash complements the flavor of the meaty sausage for a hearty side dish that pairs well with everyhting.
I used mild sausage to make this kid-friendly, but you can use hot Italian sausage to make this dish spicier. For a maple stuffing, I’ll often use breakfast sausage and add a tablespoon of maple syrup to the butter mixture! Yum!
The thing I love best about this recipe is that I can use a different bread, change the sausage, roast a different squash, vary the herbs—and it always turns out great.
Ingredients1x2x3x
- ▢ 1 butternut squash (about 2 lbs.) use pumpkin, acorn, or delicata squash, if using frozen, thaw
- ▢ 1 tbsp olive oil
- ▢ ½ lb. Italian sausage hot or mild, vegan sausage also works
- ▢ 1 yellow onion diced
- ▢ 3 ribs celery diced
- ▢ ½ cup unsalted butter melted (1 stick)
- ▢ 2 large eggs beaten
- ▢ ¼ tsp ground allspice
- ▢ ¼ tsp ground nutmeg
- ▢ 4 sprigs fresh thyme
- ▢ 12 sprigs fresh sage chopped
- ▢ ½ tsp kosher salt
- ▢ ½ tsp ground black pepper
- ▢ 1 lb. Italian bread cubed and dried (1 loaf), or your favorite, see notes re drying
- ▢ 2½ cups low-sodium chicken broth vegetable broth also works
- ▢ ½ cup chopped walnuts
Video
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan and set aside.
- Peel the butternut squash with a peeler and place the whole peeled squash on a microwave-safe plate. Place in the microwave for 5 minutes until the squash is softened. Allow to cool. 1 butternut squash (about 2 lbs.)
- With a large knife cut the squash in half. Remove the seeds with a spoon, then cut the squash into small 1-inch cubes.
- Coat the butternut squash with the olive oil and place on a foil-lined baking sheet. Bake until softened, approximately 10-15 minutes. Poke with a fork to check for tenderness and continue baking (if needed) until tender. 1 tbsp olive oil
- In a large skillet, cook the sausage until it is no longer pink. Drain any grease. ½ lb. Italian sausage
- Add the onion and celery to the sausage and cook until softened, about 4-5 minutes. 1 yellow onion, 3 ribs celery
- Combine the melted butter, beaten eggs, allspice, nutmeg, thyme, sage, salt, and pepper in a bowl. ½ cup unsalted butter, ¼ tsp ground nutmeg, ¼ tsp ground allspice, 2 large eggs, 12 sprigs fresh sage, 4 sprigs fresh thyme, ½ tsp kosher salt, ½ tsp ground black pepper
- Remove the squash from the oven, and place it in a large bowl. Add the meat and stir to combine.
- Add the dried bread cubes and gently stir to combine. 1 lb. Italian bread
- Pour the butter mixture over the squash and stir. Pour broth over the bread just enough to completely moisten it without soaking (you might not use all of the broth). 2½ cups low-sodium chicken broth
- Pour the mixture into the prepared baking pan and spread it out evenly.
- Top with nuts and bake for 30-35 minutes, until browned on top. ½ cup chopped walnuts
Equipment
- 9×13 Baking Pan
- Baking Sheet
Becky’s Tips
- Drying Bread Oven Method: Cut the bread into 1-inch cubes and place them on a large baking sheet. Bake at 400°F for 10 minutes. Carefully turn and bake for an additional 5 -10 minutes, until dried but not overly browned. Air Fryer Method: Place cubed bread in the air fryer basket in a single layer. Set the temperature to 400°F and set the timer for 5-10 minutes, checking every 2 minutes to stir and toss so they dry evenly.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Butternut Squash Stuffing Step by Step
Get the oven going and prepare a baking pan: Preheat the oven to 350°F, grease a 9×13-inch baking pan, and set aside.
Prepare the squash: Using a vegetable peeler, peel the squash and place it on a microwave-safe plate. Microwave for about 5 minutes or until the squash has softened slightly, and then let it cool.
Using a large, sharp knife, cut the squash in half and then use a spoon to remove the seeds. Then, cut the squash into 1″ cubes.
Drizzle 1 tbsp of olive oil over the squash cubes and bake until softened, around 10-15 minutes. Pierce with a fork to make sure the squash cubes are soft and tender.
Prepare the stuffing : Cook ½ lb. of Italian sausage in a large skillet until no pink remains. Drain any grease from the pan.
Add 1 onion and 3 ribs of celery to the skillet with the sausage and cook until softened, about 4-5 minutes.
Combine spices: Combine ½ cup unsalted butter, ¼ tsp ground nutmeg, ¼ tsp ground allspice, 2 large eggs, 12 sprigs fresh sage, 4 sprigs fresh thyme, ½ tsp kosher salt, ½ tsp ground black pepper in a bowl.
Take the squash out of the oven and place it in a large bowl. Add the meat and stir to combine. Stir in the dried bread cubes.
Pour and bake: Finally, pour the butter mixture over the squash and bread cube mixture and stir, and then pour 2½ cups of broth over the mixture, just enough to moisten it without soaking it. Not to worry if you have leftover broth, put it in the fridge for another day.
Pour the mixture into the prepared baking pan and spread it out evenly
Top with ½ cup walnuts and bake for 30-35 minutes, until browned on top.
Serve : Serve and enjoy!
How to Store
If you want to get a head start, the stuffing can be made a day in advance up to the point of baking. Cover and refrigerate it, and then bake it in the oven when you are ready to serve.
Store leftover butternut squash stuffing tightly covered with aluminum foil or plastic wrap in the refrigerator for up to 3 days. Reheat covered with foil in a 325°F oven for 20-25 minutes, until warmed through. You may wish to pour over a bit of chicken broth to help re-moisten the stuffing before reheating.
Freeze butternut squash stuffing tightly covered with 2 layers of plastic wrap and 1 layer of aluminum foil or portioned into airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This butternut squash stuffing recipe is the perfect accompaniment for all of my holiday meals. I like to serve it with a variety of mains. It pairs beautifully with a whole roast turkey , soaking up the savory juices, or alongside a prime rib roast .
We all know that the sides are the best part of Thanksgiving dinner, so I serve this stuffing alongside dinner rolls and a traditional green bean casserole .
more stuffing recipes we love
Wild Rice Sausage Stuffing Recipe
Sausage Stuffing Recipe
Apple Stuffing
Vegetarian Stuffing
Butternut Squash Stuffing Recipe
Equipment
- 9x13 Baking Pan
- Baking Sheet
Ingredients
- 1 butternut squash (about 2 lbs.) use pumpkin, acorn, or delicata squash, if using frozen, thaw
- 1 tbsp olive oil
- ½ lb. Italian sausage hot or mild, vegan sausage also works
- 1 yellow onion diced
- 3 ribs celery diced
- ½ cup unsalted butter melted (1 stick)
- 2 large eggs beaten
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 4 sprigs fresh thyme
- 12 sprigs fresh sage chopped
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1 lb. Italian bread cubed and dried (1 loaf), or your favorite, see notes re drying
- 2½ cups low-sodium chicken broth vegetable broth also works
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking pan and set aside.
- Peel the butternut squash with a peeler and place the whole peeled squash on a microwave-safe plate. Place in the microwave for 5 minutes until the squash is softened. Allow to cool. 1 butternut squash (about 2 lbs.)
- With a large knife cut the squash in half. Remove the seeds with a spoon, then cut the squash into small 1-inch cubes.
- Coat the butternut squash with the olive oil and place on a foil-lined baking sheet. Bake until softened, approximately 10-15 minutes. Poke with a fork to check for tenderness and continue baking (if needed) until tender. 1 tbsp olive oil
- In a large skillet, cook the sausage until it is no longer pink. Drain any grease. ½ lb. Italian sausage
- Add the onion and celery to the sausage and cook until softened, about 4-5 minutes. 1 yellow onion, 3 ribs celery
- Combine the melted butter, beaten eggs, allspice, nutmeg, thyme, sage, salt, and pepper in a bowl. ½ cup unsalted butter, ¼ tsp ground nutmeg, ¼ tsp ground allspice, 2 large eggs, 12 sprigs fresh sage, 4 sprigs fresh thyme, ½ tsp kosher salt, ½ tsp ground black pepper
- Remove the squash from the oven, and place it in a large bowl. Add the meat and stir to combine.
- Add the dried bread cubes and gently stir to combine. 1 lb. Italian bread
- Pour the butter mixture over the squash and stir. Pour broth over the bread just enough to completely moisten it without soaking (you might not use all of the broth). 2½ cups low-sodium chicken broth
- Pour the mixture into the prepared baking pan and spread it out evenly.
- Top with nuts and bake for 30-35 minutes, until browned on top. ½ cup chopped walnuts
Video
Notes
- Drying Bread Oven Method: Cut the bread into 1-inch cubes and place them on a large baking sheet. Bake at 400°F for 10 minutes. Carefully turn and bake for an additional 5 -10 minutes, until dried but not overly browned. Air Fryer Method: Place cubed bread in the air fryer basket in a single layer. Set the temperature to 400°F and set the timer for 5-10 minutes, checking every 2 minutes to stir and toss so they dry evenly.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
