Name: Butternut Squash and Andouille Stuffing
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 small butternut squash (about 1 1/2 lb), diced -; 3 tbsp. extra-virgin olive oil, divided -; Kosher salt -; Freshly ground black pepper -; 8 oz. andouille, sliced 1/4"-thick -; 1 large yellow onion, chopped -; 3 celery stalks, chopped -; 10 c. torn baguette or other crusty bread, dried overnight -; 1/4 c. freshly chopped sage -; 2 tbsp. freshly chopped parsley, plus more for serving -; 2 large eggs -; 3 c. low-sodium vegetable or chicken broth, divided -; 4 tbsp. butter, cut into 1/2" pieces -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash and Andouille Stuffing

1. 1 small butternut squash (about 1 1/2 lb), diced -

2. 3 tbsp. extra-virgin olive oil, divided -

3. Kosher salt -

4. Freshly ground black pepper -

5. 8 oz. andouille, sliced 1/4"-thick -

6. 1 large yellow onion, chopped -

7. 3 celery stalks, chopped -

8. 10 c. torn baguette or other crusty bread, dried overnight -

9. 1/4 c. freshly chopped sage -

10. 2 tbsp. freshly chopped parsley, plus more for serving -

11. 2 large eggs -

12. 3 c. low-sodium vegetable or chicken broth, divided -

13. 4 tbsp. butter, cut into 1/2" pieces -

How to cook deliciously - Butternut Squash and Andouille Stuffing

1. Stage

Preheat oven to 425°. Toss squash with 2 tablespoons olive oil and season with salt and pepper on a rimmed baking sheet. Roast until golden and tender, 20 to 25 minutes, then reduce heat to 350°.

2. Stage

Heat remaining tablespoon olive oil in a large skillet over medium-heat. Add andouille and cook, stirring often, until golden and crisp, about 4 minutes, then transfer to a plate using a slotted spoon. Add onion and celery to skillet and season with salt and pepper. Cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer vegetables to a large bowl and add baguette pieces, sage, parsley, roasted squash, and andouille and toss to combine.

3. Stage

In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over bread mixture and toss until evenly moistened, adding more broth ¼ cup at a time until baguette pieces seem hydrated (you might not use it all).

4. Stage

Transfer mixture to prepared baking dish and dot with butter. Cover dish with foil and bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase oven to 450° and continue baking until top is deeply golden, 15 to 20 minutes more.

5. Stage

Let rest for 10 minutes, garnish with parsley and serve.