Imagine a side dish so incredible that it steals the spotlight from the main course - that's exactly what this Butternut Squash Sourdough Dressing promises! Forget bland, boring stuffing; this recipe transforms humble sourdough bread and seasonal butternut squash into a culinary masterpiece that will have your guests begging for the recipe. With a perfect balance of crispy edges, tender interior, and aromatic herbs, this dressing is about to become the star of your next family gathering or holiday feast.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups sourdough bread, cubed
- 2 cups butternut squash, diced
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1 cup vegetable broth
- 1 teaspoon sage
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray.
- Spread the cubed sourdough bread on a large baking sheet. Toast in the preheated oven for 10-12 minutes, stirring once halfway through, until the bread is lightly golden and crisp. Remove and set aside to cool.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and celery, sautéing until they become soft and translucent, approximately 5-6 minutes.
- Add diced butternut squash to the skillet, cooking for an additional 5-7 minutes until the squash begins to soften but is not completely cooked through.
- Sprinkle sage, thyme, salt, and pepper over the vegetable mixture, stirring to distribute the herbs evenly.
- In a large mixing bowl, combine the toasted sourdough bread cubes and the sautéed vegetable mixture.
- Slowly pour the vegetable broth over the bread mixture, gently tossing to ensure the bread absorbs the liquid without becoming soggy. The mixture should be moist but not wet.
- Transfer the dressing to the prepared baking dish, spreading it evenly. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes covered, then remove the foil and bake for an additional 10 minutes to create a crispy top.
- Remove from the oven and let rest for 5-10 minutes before serving. The dressing should be golden brown on top and moist inside.
Tips
- Use day-old or slightly stale sourdough bread for the best texture. The drier bread absorbs flavors more effectively and creates a better overall consistency.
- Don't skip toasting the bread cubes - this step adds crucial crispness and prevents the dressing from becoming mushy.
- Cut your butternut squash into uniform, small dice to ensure even cooking and a consistent texture throughout the dish.
- Be careful not to oversaturate the bread with broth. Add liquid gradually and mix gently to maintain the right moisture level.
- For extra richness, consider adding a handful of toasted nuts like pecans or a sprinkle of parmesan cheese on top before the final bake.
- If you prefer a vegetarian version, use vegetable broth. For a more robust flavor, chicken broth works wonderfully as well.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 32g
Protein: 5g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
