Lunch: Butternut Squash and Andouille Stuffing

Recipe by Dawn Perry This stuffing gets a sweet side and spicy kick from andouille sausage and butternut squash.

Ingredients

1 small butternut squash (about 1 1/2 lb), diced
3 tbsp. extra-virgin olive oil
kosher salt
Black pepper
8 oz. andouille, sliced 1/4"-thick
1 large yellow onion, chopped
3 stalks celery, chopped
10 c. torn baguette or other crusty bread, dried overnight
1/4 c. fresh sage, chopped
2 tbsp. chopped fresh parsley, plus more for serving
2 eggs
3 c. low-sodium vegetable or chicken broth
4 tbsp. unsalted butter, cut into 1/2" pieces

Instructions

Preheat oven to 425 degrees F. Toss squash with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/4 teaspoon pepper on a rimmed baking sheet. Roast until golden and tender, 20 to 25 minutes. Reduce heat to 350 degrees F.
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. Transfer to a plate using a slotted spoon. To skillet, add onion and celery and season with 1/2 teaspoon salt and 1/4 teaspoon 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.
In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over bread mixture and toss until evenly moistened, adding more broth 1/4 cup at a time until baguette pieces seem hydrated (you might not use it all).
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 degrees F and continue baking until top is deeply golden, 15 to 20 minutes more. Let rest 10 minutes before serving.
Serve topped with parsley.

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