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.
Vegetarian Butternut Squash Stuffing
- 1 cup Celery diced
- 2 cups Roasted Butternut Squash diced
- 1/2 Onion diced
- 2 cup Loaf Bread diced
- 7-8 Sage leaves minced
- 1 tsp Rosemary minced
- 1 TBLS Olive Oil
- 1/2 cup Roasted Chestnuts diced
- 2 tsp Salt
- 1 tsp Pepper
- 1 cup Vegetable Stock
- 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.