Roasted Butternut Squash Bread Stuffing

Serves: Six | Prep: 25 min | Cook: 60 min

Ingredients:

Roasted Butternut Squash Bread Stuffing:
1 loaf white bread, about 5 cups, cut into 1-inch cubes
1/2 butternut squash, peeled, deseeded and cut into small cubes
1 Tbsp olive oil
1 1/2 tsp salt, divided
3/4 tsp pepper, divided
4 Tbsp butter
1 onion, chopped
3 celery stalks, chopped
4 garlic cloves, minced
2 Tbsp fresh sage, chopped
2 cups vegetable stock
2 eggs, beaten
1/2 cup walnuts, roughly chopped
1/2 cup dried cranberries

Directions:
Preheat oven 375F/190C. Line a baking tray with baking paper.

Place cubed squash onto the prepared tray. Drizzle with oil, 1 tsp salt, and 1/2 tsp pepper. Stir to coat. Bake for 20-25 minutes, until soft.

Place cubed bread onto dry baking tray and bake for 5-7 minutes, until bread is toasted slightly.

Butter grease a 9X13-inch casserole dish.

Melt 4 Tbsp of butter in a skillet over medium heat. Add onion and celery. Cook, stirring occasionally, 8-10 minutes, until soft. Add garlic, sage, the remaining 1/2 tsp salt, and the remaining 1/4 tsp pepper. Cook and stir for 1-2 minutes. Remove from heat and set aside.

To a large bowl gently stir toasted bread, roasted squash, onion mixture, stock, eggs, walnuts, and dried cranberries together. Transfer to the prepared casserole dish and spread out in an even layer. Cover with foil and bake for 25 minutes. Uncover and bake for another 15-20 minutes more, until golden brown.

** Tip: instead of toasting bread just leave cubed bread on a baking tray overnight, uncovered.

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