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Vegetarian Butternut Squash Stuffing


Between the turkey, the ham, the gravy, and the bacon shallot green beans you may need a vegetarian dish. This vegetarian butternut squash stuffing is a great recipe to fill that space on your Thanksgiving menu. I have a few guests this year who do not eat meat and there was has to be something for them to eat and enjoy. Whether you are a vegetarian or not it doesn't matter it is a dish filled with flavor. 

Stuffing is a staple Thanksgiving food. If it's not on the table well in my opinion it could be any meal on any given day. Stuffing is a must and honestly who doesn't love bread with herbs and vegetables??? It is even better a few days later for leftovers. If you know me I am a BIG fan of leftovers and Thanksgiving really makes for the best left over kind of food. With that mindset in mind I used the No Knead Dutch Oven Bread recipe as the bread component in this recipe. One it is a very simple bread to prepare, two you can make it 2-3 days in advance because day old bread works best for stuffing because it dries out. You don't want to use a freshly baked loaf of bread for stuffing you want something that can absorb the stock and give you that crunch in a bite. 

One of the best things about stuffing is that is have so many textures and flavors in one bite. This vegetarian butternut squash stuffing has the crunch from the celery and no knead dutch oven bread, the soft texture from the roasted butternut squash and chestnuts, and the rich aromatic flavors of the herbs. Everything from salty, umami, and sweet is in this dish. So if you have a vegetarian guest this year don't worry this stuffing is a perfect recipe to serve and that everyone will enjoy on Thanksgiving. 



 Yields 6 servings 

Time 30-40 minutes 


1 cup celery - diced 

2 cups roasted butternut squash - diced 

1/2 small onion - diced 

2 cups No Knead Dutch Oven Bread - diced 

7-8 fresh sage leaves - minced 

1 teaspoon rosemary - minced 

1/2 cup roasted chestnuts - diced 

1 tablespoon olive oil 

1/2 cup vegetable stock 

2 teaspoons sea salt 

1 teaspoon black pepper 


1. Preheat the oven 350 degrees. 

2. In a saute pan heat the olive oil. Once hot over medium heat add the onions, half the sage and a pinch of salt. Let this saute for 1-2 minutes. Then add the butternut squash and celery for 2 minutes. Pour this mixture into a bowl. 

3. Dice the day old No Knead Dutch Oven Bread (the recipe link is in the ingredients and will be below as well), chestnuts, remainder of sage, rosemary, and salt and pepper. Toss this all together. Pour this mixture into an oven proof baking dish and add the vegetable stock. 

4. Bake vegetarian butternut squash stuffing for 25-30 minutes. Remove from the oven and allow it to cool before serving. This stuffing can be served at room temperature as well. 


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