This Sweet & Savory Sausage Squash Stuffing is free of grains but full of classic spices, tender sweet squash, sautéed mushrooms, and sausage. It tastes like Thanksgiving, but there’s no wrong time of the year to enjoy this.
Happy first day of November – and welcome to the first annual Bloggers Gonna Blog Friendsgiving!
I’ve talked about Bloggers Gonna Blog before, but just to refresh you, it’s a lovely and supportive community of multi-talented ladies who blog. It’s great, and while we’d love to get together for a real-life Friendsgiving, that’s not exactly feasible.
So, we’re having a virtual one. We’re spending the first half of the week linking up all sorts of appetizer, entree, and dessert recipes perfect for Thanksgiving. My contribution? Sweet & Savory Sausage Squash Stuffing.
I’ll be the first to admit that traditional Thanksgiving food is not my thing. I’ve probably talked about it before, but I look forward to Christmas food way more. That said, I would eat this stuffing every day. And since it makes a big pan, I basically did after I made it.
My issue with traditional stuffing is that the bread gets too soft and makes the whole thing mushy. Even if my stomach hates it, I can demolish a bread basket with the best of them, but I’ve never been a fan of bread in casseroles.
But I digress. This stuffing doesn’t have bread. Instead, it has soft roasted squash, sweet apples, crispy roasted broccoli, and buttery sautéed mushrooms. Also, lots of herby sausage. It has a ton of texture and even more flavor, and is perfect for bite-building. You can even make it ahead of time and simply heat it through when you’re ready to serve to minimize the stress that almost inevitably comes with the holidays.
And if you’re like me and aren’t cooking for Thanksgiving, it makes for an excellent weeknight meal with plenty of leftovers.
So, yes. Cozy comfort food as perfect for a night alone as for serving a crowd. I’ll eat to that. Don’t forget to check out the other fabulous dishes linked up below!
- 2 T. grassfed butter or coconut oil, melted
- 1 lb. cubed butternut squash
- 1 small broccoli crown, chopped
- 1 lb. sweet Italian sausage*
- 2 t. minced garlic
- 1/2 onion, chopped
- 8 oz. mushrooms, chopped
- 2 apples, chopped
- 1/2 c. dried cherries**
- 1/2 t. black pepper
- 1 t. dried rosemary
- 1 t. dried sage
- 2 large eggs, whisked
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, toss cubed squash and chopped broccoli with melted butter or oil.
- Spread coated vegetables on the parchment paper-lined baking sheet.
- Roast for 15 minutes. Remove broccoli and set aside. Flip butternut squash before returning to the oven for 20 more minutes.
- In a large skillet, brown sausage over medium. Drain and set aside, leaving a little fat in the skillet.
- Add garlic, chopped onions, and mushrooms and cook until soft, about 3 minutes.
- Add chopped apples and dried cherries to the skillet. Season mixture with the pepper, rosemary, and sage.
- Mix browned sausage into the sautéed vegetables.
- Lightly grease a 9x13 pan.
- Add roasted broccoli and squash to the pan. Then, add sausage mixture.
- Pour whisked eggs over the stuffing and mix to coat.
- Bake for about 25 minutes and serve.
- *I used a sweet Italian turkey sausage because it's what I could find, and it was delicious. This would be great with pork sausage - or your favorite!
- **Feel free to use dried cranberries, too. I liked the extra pop of tartness from the cherries.
Pin for later:
What dish would you bring to Thanksgiving?
What’s one thing you’re looking forward to this month?