Sage & Pecan Butternut Squash Stuffing Recipe

Hearty, fragrant, with just a kiss of sweetness, this Sage & Pecan Butternut Squash Stuffing is a showstopper on any fall or holiday table. You get the beautiful earthiness of squash, the crunch of pecans, and the herby aroma of fresh sage—all mingling with golden bread cubes and tender bites of sausage. This is one stuffing you’ll be dreaming about long after the last forkful disappears!

Ingredients You’ll Need

You’ll love how down-to-earth and accessible these ingredients are—each one shines in its own way to help the Sage & Pecan Butternut Squash Stuffing steal the spotlight. Let’s peek at what makes every bite taste like fall itself!

• Butternut Squash (about 4 cups, cubed): Sweet, vibrant, and buttery-soft, roasted squash gives the stuffing beautiful color and a natural touch of sweetness.
• Olive Oil: Used for roasting squash and sautéing, it helps everything caramelize and adds a Mediterranean warmth.
• Red Onion (1 cup, chopped): Lends subtle tang and color—swap for yellow onions if that’s what you have on hand!
• Bread Cubes (10 cups, dried): The heart of stuffing! Use crusty bread for the best texture; homemade or store-bought both work.
• Pecans (3/4 cup, chopped): Toasty, buttery crunch in every mouthful—pecans are the perfect counterpart to soft squash.
• Eggs (2, beaten): Help bind everything together and lend a fluffy richness.
• Butter (1/2 cup, melted): Classic stuffing flavor and pure comfort—don’t skip it!
• Salt & Pepper (1/4 teaspoon each): Simple, but essential to bring all the flavors into harmony.
• Fresh Sage (1/4 cup, finely chopped): Woodsy, aromatic, and utterly magical in stuffing. Go for fresh if you can!
• Chicken Broth (2 1/2 cups): Moistens the bread and infuses the whole dish with savory depth.
• Fresh Thyme (1 tablespoon, for garnish): Brightens up the presentation and adds a hint of citrusy herby flavor right before serving.

Variations

The magic of homemade stuffing is how easy it is to tweak! This Sage & Pecan Butternut Squash Stuffing is endlessly customizable: swap out ingredients, bring in new flavors, or tweak the texture to suit what you or your guests love most.

• Bread Base Adventure: Use whole wheat, rye, or even focaccia bread for a different flavor and texture profile.
• Get Creative with Proteins: Chorizo, bacon, or turkey sausage all add delicious variety and change up the richness.
• Add Fruit for Sweetness: Fold in chopped apples or fresh cranberries for beautiful pops of tart, sweet flavor.
• Switch Up the Nuts: Try walnuts, pine nuts, or even macadamia nuts for a fun twist on crunch.
• Squash Swap: Any favorite squash—kabocha, acorn, or even delicata—works great here.
• Go Herb-Crazy: Amp up the flavor with a sprinkle of nutmeg, garlic powder, onion powder, or Italian herbs.

How to Make Sage & Pecan Butternut Squash Stuffing

Step 1: Prep and Soften the Squash

Start by poking the butternut squash all over with a fork to help steam escape, then give it a head start by microwaving for 5 minutes or roasting in a hot oven—this makes peeling and cutting a breeze. Set it aside to cool while you move on to the next step.

Step 2: Sauté the Sausage and Onion

While the squash is cooling, heat some olive oil in a large skillet over medium-high. Remove any casing from your sausage (or use ground), and sauté along with your chopped red onion. Break up the sausage as it cooks and keep things moving until it’s browned and no longer pink.

Step 3: Cube & Roast the Squash and Bread

When your squash is cool to the touch, peel off the skin, scoop out the seeds, and cut it into bite-sized cubes. Toss them with a bit of olive oil, spread on a baking sheet, and do the same with your bread cubes (on a separate sheet). Bake both: the bread only needs about 10 minutes, while the butternut squash gets gorgeously golden in 20–30 minutes. Stir them both halfway for perfectly even browning.

Step 4: Mix Everything Together

Reduce the oven heat to 350°F. Tip your toasted bread cubes and roasted squash into a big mixing bowl. Add in the sausage-onion mixture, chopped pecans, beaten eggs, melted butter, salt, pepper, and fresh sage. Pour in the chicken broth slowly, stirring as you go—you want the bread thoroughly moistened but never soggy. Be prepared to use a little less or more broth depending on your bread’s texture and your personal preference.

Step 5: Bake and Garnish

Spread the stuffing into a greased 9×13-inch baking pan. Tuck it into your 350°F oven and bake for 30–45 minutes until it’s heated through and light golden on top. To finish, shower the top with a generous sprinkle of fresh thyme before serving—this final touch makes your Sage & Pecan Butternut Squash Stuffing look and taste extra special.

How to Serve Sage & Pecan Butternut Squash Stuffing

Garnishes

This stuffing absolutely glows with a finishing touch of fresh herbs. Just before serving, scatter minced fresh thyme or a few extra sage leaves over the top for a burst of color and fragrance. For extra sparkle, a handful of pomegranate seeds or a light sprinkle of flaky sea salt adds visual—and flavor—drama!

Side Dishes

Sage & Pecan Butternut Squash Stuffing is a natural alongside classic roasted turkey, juicy chicken, or even a big celebratory ham. On the vegetarian side, it loves being paired with a hearty grain salad, garlicky roasted Brussels sprouts, or a crisp green salad to balance all the cozy flavors.

Creative Ways to Present

Why not serve your stuffing in individual ramekins or muffin cups for a fun, dinner-party-worthy twist? Or, for a truly festive table, pile it high into a hollowed-out roasted squash or pumpkin “bowl.” It’s guaranteed to make your Sage & Pecan Butternut Squash Stuffing the talk of the table!

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Let your stuffing cool completely, then cover tightly with foil or transfer to an airtight container. Store in the refrigerator for up to four days, and enjoy little bites of holiday happiness all week long.

Freezing

This Sage & Pecan Butternut Squash Stuffing freezes beautifully. Wrap the stuffing tightly in foil, then slide it into a freezer-safe bag or container. Freeze for up to two months. Thaw overnight in the refrigerator when you’re ready to serve again.

Reheating

To reheat, cover the stuffing with foil and warm in a 350°F oven for about 20–25 minutes, or until piping hot. If it looks a tad dry, sprinkle with a little extra broth before reheating—the flavors and textures will come right back to life.

FAQs

Final Thoughts

If you’re looking for a new tradition, this Sage & Pecan Butternut Squash Stuffing will become the one your friends and family beg for year after year. Every bite feels like a warm hug—so go ahead, give it a try and let your table shine a little brighter this season!

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