Switch up your Thanksgiving stuffing routine with this Butternut Squash Thanksgiving Stuffing Recipe – you will never go back to traditional stuffing again! This butternut squash Thanksgiving recipe is a great vegan and vegetarian option for Thanksgiving.
I am very excited to partner with Martin’s Famous Potato Rolls and Bread who sponsored this post.
Last week I went to a friend’s house for some much needed catching up and a play date for our boys. I walked away with a GIANT BUTTERNUT SQUASH because she had two of these bad boys. Look at this monster! Just look at it!!
It took me two days to chop it up and divide it into manageable amounts. And now my freezer is stocked with cubed butternut squash; as are my family’s freezers. And my neighbors’.
Here are all the butternut squash recipes I have planned, in addition to making this butternut squash Thanksgiving stuffing:
- Baked chickpeas and butternut squash
- Mashed butternut squash with white beans
- Butternut squash spinach side dish
- Butternut squash lentil soup
- Coconut curry butternut squash soup
- Gochujang roasted butternut squash
But one of my favorite ways to use butternut squash is for a Butternut Squash Thanksgiving Stuffing recipe:
This recipe is very similar to the one my mom and I make for Thanksgiving every November, and I look forward to it every year! This year I decided I would not wait until the holiday to make it.
This recipe works great as a vegetarian dinner casserole and makes a great side dish with some Italian sausage or with some pan-fried turkey breast or roast chicken thighs. It definitely does not have to be a once-a-year thing.
Your house will smell delicious before you even put the casserole in the oven thanks to all the fresh ingredients going into this dish.
This recipe does have quite a few ingredients, but it’s so worth it. It makes a nice amount of casserole and is great for feeding a crowd and enjoying as Thanksgiving leftovers!
- 12 oz package of fresh or frozen cranberries
- 1.5 cups orange juice
- ¾ cups sugar
- 2 cups celery (from about 4-5 large stalks)
- 1 large onion
- Olive oil
- 1 lb butternut squash
- 1 cup vegetable broth
- ¼ each fresh thyme and sage leaves, minced
- 12 oz package potatobred stuffing, or stuffing/croutons of your choice
- ½ cup chopped pecans
All of these ingredients add an amazing savory flavor to this casserole! The cranberries give it a nice tang, the celery and onion bring a lovely savory flavor, the fresh herbs are super aromatic, and the chopped pecans get nice and toasted in the casserole and give it a lovely crunch
And of course, the creamy tender butternut squash pairs so well with a traditional bread stuffing.
How to make butternut squash Thanksgiving stuffing
Step 1: You’ll start by making a quick cranberry sauce on the stove-top. It takes just 5-10 minutes of simmering fresh or frozen cranberries with orange juice and sugar, and really adds an amazing sweet component to this butternut squash casserole.
Step 2: Then saute diced onion and celery for about 5 minutes in a skillet.
Step 3: Next, combine all the ingredients for the casserole in a large bowl and mix together.
Step 4: Transfer to a casserole pan, cover with foil, and bake at 350 degrees Fahrenheit for about 40 minutes. Remove the foil and bake for another 20 minutes, or until the butternut squash is fully cooked and fork-tender.
→ Make sure your butternut squash is cubed into small half-inch pieces, so that everything in the casserole is roughly the same size and it cooks faster.
→ Don’t forget to cover the casserole with foil or a lid for the first ~40 minutes of baking, otherwise the top will burn a little before the butternut squash cooks through
→ Use fresh herbs, if you can find them, for the freshest flavor
This butternut squash stuffing is on my list of 20 best butternut squash recipes, so make sure to go check that out!
And don’t forget to save this recipe on Pinterest for later!
Butternut Squash Cranberry Thanksgiving Stuffing Casserole
- Small saucepan
- Casserole pan
- 12 oz package fresh cranberries (about 3.5 cups)
- 1.5 cups orange juice
- ¾ cup sugar
- 2 cups celery diced (about 5 medium stalks)
- 1 large onion diced
- Salt & pepper to taste (about ¼ - ½ teaspoon each)
- 2 tablespoons olive oil
- 1 lb butternut squash cubed into ½ inch pieces (about 3 cups)
- 1 cup vegetable broth or chicken broth if not vegetarian or vegan
- ¼ cup fresh thyme minced
- ¼ cup fresh sage leaves minced
- 1 12-oz package stuffing bread cubes / croutons (use potato bread, if you can find it!)
- ½ cup chopped pecans
- Preheat oven to 350F. Grease a 3 quart casserole dish (approximately 13 x 11 inches).
- Make the cranberry sauce: In a medium sized sauce pan, combine the cranberries, orange juice, and sugar and bring to a boil. Lower the heat and allow to simmer until cranberries start to pop, approximately 5 minutes.
- Saute celery and onion: While the cranberries are cooking, heat 2 tablespoons olive oil in a large pan. Add the diced celery and onion, season with salt and pepper, and saute for about 5 minutes, or until the onions and celery start to soften.
- Mix all ingredients in a bowl: In a very large bowl, combine ALL the ingredients: the cranberry mixture, onion-celery mixture, cubed butternut squash, broth, fresh thyme and sage. Mix well. Add the bread cubes and stir just to combine. Top with pecans.
- Cover and bake: Transfer to the greased casserole dish, top with chopped pecans, and cover with foil. Bake at 350F for 40 minutes, then remove foil and continue baking for another 20 minutes, or until the butternut squash cubes are fully cooked and fork-tender. Remove from heat , garnish with fresh thyme, and allow to cool for at least 5 minutes before serving.