I used to think of stuffing as a Thanksgiving only type of dish… But after this recipe, not anymore! My mother in law recently shared a great recipe involving acorn squash, sausage, and a bunch of other veggies. From that recipe, this one evolved!
Butternut Squash and Sausage Stuffing
1 package stuffing
1 pound ground Italian sausage
1 small butternut squash, peeled and cubed
1/2 cup onion, diced
1/2 cup celery, diced
1/2 teaspoon sage
1/2 teaspoon rosemary
2 tablespoons parsley
Optional: your favorite gravy
1. Line a baking sheet with foil. Toss butternut squash with olive oil and your favorite spices. (I used cinnamon, salt, pepper, and rosemary.) Bake at 400F for 25 minutes.
2. While squash bakes, sauté sausage, onion, and celery in a large pan. Mix in sage, rosemary, and parsley.
3. Meanwhile, cook stuffing according to directions on the box.
4. Once the vegetable mixture has come together, transfer to a large bowl. Stir in stuffing and squash once they have both finished cooking. (Optional: If you have gravy, stir in a little to the mixture before baking!)
5. Gently stir everything in the bowl together. Preheat oven to 350F.
6. Transfer mixture from bowl into casserole dish and bake for 20-30 minutes.
7. Once finished baking, remove from oven, drizzle gravy on top for extra flavor, and let cool slightly before serving.
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