Cheesy Butternut Squash, Andouille and Herb Stuffing

Name: Cheesy Butternut Squash, Andouille and Herb Stuffing
Yield: 12 serving
Ingredients: 1 French baguette torn into (large) bite sized pieces; 4 ½ tablespoons unsalted butter, divided; 2 andouille sausages, thinly sliced on a bias; 1 medium onion, diced; 2 garlic cloves, minced; 1 pound butternut squash, cubed into 1/2 inch pieces; 12 ounces baby spinach; 1 tablespoon fresh minced sage; 1 tablespoon fresh minced thyme; 1 teaspoon fresh minced rosemary; 4 ounces shredded Gruyère; 3 to 3 ½ cups warm chicken or vegetable stock; salt and pepper to taste

User Reviews

4.5

6 reviews

Excellent

Servings
12
Calories
245 kcal

Cheesy Butternut Squash, Andouille and Herb Stuffing

Joelle Cantu

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

1 French baguette torn into (large) bite sized pieces about 12 ounces
4 ½ tablespoons unsalted butter, divided
2 andouille sausages, thinly sliced on a bias
1 medium onion, diced
2 garlic cloves, minced
1 pound butternut squash, cubed into 1/2 inch pieces
12 ounces baby spinach
1 tablespoon fresh minced sage
1 tablespoon fresh minced thyme
1 teaspoon fresh minced rosemary
4 ounces shredded Gruyère or swiss
3 to 3 ½ cups warm chicken or vegetable stock
salt and pepper to taste

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Instructions

Preheat oven to 350˚F. Grease (9”x13”) baking dish with ½ tablespoon butter.
Spread pieces of baguette onto a baking sheet and bake for 6 minutes or until pieces of bread have just stiffened, but have not browned. Remove from oven and cool completely. Transfer bread to a large mixing bowl.
Place a large skillet over medium heat and melt 1 tablespoon butter. Add andouille sausage and saute for 3 to 4 minutes or until lightly browned. Transfer sausage to mixing bowl with toasted bread and place skillet back over stove.
Melt remaining butter and saute onion, garlic and butternut squash until butternut squash has caramelized and just cooked through, 8 to 10 minutes (adding ½ cup water to skillet and covering for a few minutes to steam, if needed). Add spinach and saute for 2 to 3 more minutes or until spinach has wilted. Generously season with salt and pepper.
Transfer mixture to bowl with bread and sausage and toss together.
Add 2 ½ cups warm stock into mixture and toss together until well coated. Allow mixture to sit for about 30 minutes to absorb liquid.
Add half of the shredded cheese, adjust seasonings and pour into prepared baking dish.
Top with remaining stock, cover with foil and bake for 25 minutes. Remove foil, top with remaining cheese and return stuffing back into the oven, uncovered, for about 15 minutes or until cheese has melted and the top has browned.
Cool stuffing, about 10-15 minutes and serve.

Notes

*Makes 1 (9”x13”) pan of stuffing

Nutrition Information

Show Details

Calories 245kcal (12%) Carbohydrates 23g (8%) Protein 11g (22%) Fat 12g (18%) Saturated Fat 6g (30%) Cholesterol 33mg (11%) Sodium 429mg (18%) Potassium 453mg (13%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 6929IU (139%) Vitamin C 18mg (20%) Calcium 177mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 245 kcal

% Daily Value*

Calories	245kcal	12%
Carbohydrates	23g	8%
Protein	11g	22%
Fat	12g	18%
Saturated Fat	6g	30%
Cholesterol	33mg	11%
Sodium	429mg	18%
Potassium	453mg	10%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	6929IU	139%
Vitamin C	18mg	20%
Calcium	177mg	18%
Iron	2mg	11%