Butternut Squash and Cranberry Stuffing

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Introduction

This festive Butternut Squash and Cranberry Stuffing combines sweet and savory flavors with roasted squash, dried cranberries, and fresh herbs. It’s a perfect side dish for Thanksgiving, Christmas, or any special gathering, and pairs beautifully with roasted meats or vegetarian mains.

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Ingredients

• 4 cups cubed butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups cubed bread, preferably day-old
• 1 medium onion, diced
• 2 celery stalks, chopped
• 1 cup vegetable broth
• 1/2 cup dried cranberries
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped

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Instructions

1. Roast the Squash
   Preheat your oven to 400°F (200°C). Toss the squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
2. Toast the Bread
   Spread the cubed bread on a separate baking sheet and toast in the oven for 10 minutes until lightly crisp.
3. Prepare the Filling
   In a large skillet, sauté the onion and celery until softened. Add the roasted squash, dried cranberries, rosemary, and thyme. Mix well.
4. Assemble the Stuffing
   Combine the bread cubes and vegetable mixture in a large bowl. Gradually pour in the broth, tossing until the bread is moistened but not soggy.
5. Bake the Stuffing
   Transfer to a greased baking dish and bake at 375°F (190°C) for 20-25 minutes until golden on top.

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Tips for Success

• Use a mix of white and whole-grain bread for added texture.
• For extra flavor, add cooked sausage or nuts like pecans or walnuts.
• Make it ahead of time and reheat just before serving.