Butternut Squash and Leek Stuffing
Butternut Squash Leek Stuffing is a fall favorite, perfect for Thanksgiving. This classic dressing side dish can be a great vegetarian option too!
Equipment
- 9x13-inch baking dish
- Mixing Bowls
Ingredients
- 16 ounces bread 16oz equivalent to about 10 cups cubed, rosemary olive oil artisan bread recommended
- 2 medium leeks thinly sliced and soaked in water to remove dirt, drained
- 4 tablespoons extra-virgin olive oil divided
- 1/2 cup dry white wine
- 4 cups butternut squash (small cubes) 4 cups equivalent to 1 medium sized whole squash
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon fresh thyme leaves stems removed
- 4 cups chicken broth less depending on desired texture, use vegetable broth if making vegetarian
- 2 tablespoons butter
Instructions
- Place cubed bread on baking trays to dry out for a few hours or overnight.
- Heat 2 tablespoons olive oil in a skillet over medium heat until hot. Sauté leeks until softened, stirring ocassionally. Add white wine and cook until wine evaporates; remove from heat.
- Peel and quarter squash. Coat with remaining 2 tablespoons of olive oil. Roast in a 425 degree F oven for 45 minutes or until tender and starting to turn golden brown. Chop into small cubes.
- In a large bowl combine bread, leeks, butternut squash, salt, pepper and thyme. Pour ½ of broth over bowl and mix to combine. Continue to add stock until desired consistency is reached.
- Preheat oven to 350° F. Grease a 9x13-inch baking dish and add the stuffing to the prepared baking dish, top with thin slices of butter, and bake for 25 to 30 minutes, or until top is starting to brown.