Butternut Squash Leek Stuffing is a fall favorite, perfect for Thanksgiving.
This classic dressing side dish can be a great vegetarian option too!
Butternut Squash Leek Stuffing is such a great variation on your typical stuffing recipe. This time of year is all about the home cooked food. The days are getting shorter and colder and there’s just something about the smell of wonderful scratch made recipes wafting through your house that is oh-so-comforting. The thing I love about this Butternut Squash Leek Stuffing is that it’s not only perfect for Thanksgiving, but it works great as a side dish to any meal! Imagine this next to a nice roasted pork loin. Or how about some grilled chicken? Add a green salad and you have a complete meal.
I love cooking with leeks. Not only do they add incredible flavor, but they add to the overall texture of a dish because they soften the texture. The same goes for butternut squash. Everyone knows that roasted butternut squash is basically a staple fall flavor, but the end result is this creamy goodness that only elevates your savory fall dishes.
Although this Butternut Squash Leek Stuffing works great as a side dish for any fall dinner, let’s talk about Thanksgiving. It is hands down, my favorite meal of the year. I always have to show major restraint before the meal to avoid eating too many appetizers. There is something so wonderful about a perfectly cooked turkey, mashed potatoes, roasted veggies, homemade cranberry sauce, green bean casserole, sweet potato casserole covered in roasted marshmallows, and amazing gravy to smother all of it! Oh my, I’m starting to drool as I type! And don’t get me starting on all of the wonderful pies. Now, just imagine how wonderful this butternut squash and leek stuff will taste alongside your turkey and other sides, all smothered in that homemade gravy I was talking about. Pretty amazing, right?
Want more Thanksgiving recipes?
- Damn Good Roast Turkey will impress your Thanksgiving guests! Oven roasted turkey made unbelievably moist and flavorful from apple cider brine and herbs.
- Savory Herb Turkey Gravy is the absolute best homemade turkey gravy from turkey drippings that you can serve with your Thanksgiving dinner.
- Homemade Cranberry Sauce made with fresh cranberries, orange juice and Grand Marnier is a sweet and incredibly flavorful Thanksgiving side dish.
- Sweet Potato Casserole with marshmallows and pecans is an easy Thanksgiving side dish recipe we always make. It’s the best sweet potato casserole recipe!
- Roasted Brussels Sprouts with Bacon and Balsamic are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.
- Perfect Green Bean Casserole is the best green bean casserole from scratch. Fresh green beans and mushrooms and crispy fried onions make this a classic!
- Gorgonzola Celery Root Mashed Potatoes are the creamiest, most flavorful side dish recipe I’ve ever enjoyed! Perfect for Thanksgiving or a weekday dinner!
Kitchen tools used to make this Butternut Squash and Leek Stuffing recipe:
Baking Sheet: I’ve been using this one for years. I love that it’s made in the USA, the sides are high enough to keep anything from spilling over, and it’s warp resistant.
Glass nesting bowls: Every good recipe requires a good set of stackable nesting bowls. This is the set I bought and I love them! Well made, great price, sturdy – perfect!
Casserole Dish: This one is on my wishlist!
Butternut Squash and Leek Stuffing
- 10 cups 14.5 ounce loaf cubed bread, rosemary olive oil artisan recommended
- 2 medium leeks thinly sliced and soaked in water, drained
- 4 tablespoons extra-virgin olive oil divided
- 1/2 cup dry white wine
- 4 cups 1 medium whole butternut squash
- 2 tablespoons each salt and black pepper
- 1 tablespoon chopped fresh thyme leaves
- 1 quart chicken broth less depending on desired texture, use vegetable broth if making vegetarian
- 2 tablespoons butter
- Place cubed bread on baking trays to dry out for a few hours or overnight.
- Heat 2 tablespoons olive oil in a skillet over medium heat until hot. Sauté leeks until softened, stirring ocassionally. Add white wine and cook until wine evaporates; remove from heat.
- Peel and quarter squash. Coat with remaining 2 tablespoons of olive oil. Roast in a 425 degree F oven for 45 minutes or until tender and starting to turn golden brown. Chop into small cubes.
- In a large bowl combine bread, leeks, butternut squash, salt, pepper and thyme. Pour ½ of broth over bowl and mix to combine. Continue to add stock until desired consistency is reached.
- Preheat oven to 350° F. Grease a 9x13-inch baking dish and add the stuffing to the prepared baking dish, top with thin slices of butter, and bake for 25 to 30 minutes, or until top is starting to brown.
THIS POST first appeared over at Real Housemoms where I’m a contributor.