Butternut Squash Stuffing

Method

1. 1

   Preheat the oven to 350°, grease a 9x13 baking pan.

2. 2

   Peel the butternut squash with a peeler and place the whole peeled squash on a microwave safe plate.

3. 3

   Place in the microwave for 5 minutes until the squash is softened. Allow to cool.

4. 4

   With a large knife cut the squash in half. Remove the seeds with a spoon. Then cut the squash into small 1 inch cubes.

5. 5

   Coat the butternut squash with the olive oil and place on a tin foil lined pan. Bake till softened, approximately 10-15 minutes. You can poke the squash with a fork to check for tenderness.

6. 6

   Heat a large skillet over medium-high heat. Add 2 Tablespoons olive oil. Add the sausage and cook till it is no longer pink. Drain any grease. Add the onion and celery to the sausage and cook until softened for about 4 to 5 minutes.

7. 7

   In a separate bowl, combine the 1/4 cup melted butter, beaten eggs, allspice, nutmeg, thyme, sage, salt and pepper. Remove the squash from the oven, and place in a large bowl. Add the sausage and stir to combine.

8. 8

   Add the dried bread cubes and gently stir to combine. {See tips for drying your own bread cubes}. Pour 1/4 cup butter mixture over the squash and stir.

9. 9

   Pour half the broth over the bread just enough to completely moisten without soaking. Slowly add more if needed.

10. 10

    Pour into the 9 x13 inch pan and spread evenly. Top with nuts, and bake for 30-35 minutes. Serve warm.