• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Home, Made Healthy
  • About
    • About Me
    • My Food Philosophy
  • Recipes
    • Air Fryer
    • Appetizers & Snacks
    • Breakfast
    • Desserts
    • Dressings, Dips, & Sauces
    • Drinks
    • Instant Pot
    • Main Dishes
    • Salads
    • Side Dishes
    • Soups
    • Vegetarian
  • Contact
menu icon
go to homepage
  • Recipes
  • Cooking Tips
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cooking Tips
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Side Dishes

    Baked Butternut Squash and Apple Stuffing

    Published: Oct 27, 2021 · Modified: Jun 20, 2022 by Alana Lieberman · As an Amazon associate, I earn from qualifying purchases.

    Save for Later!
    Jump to Recipe Print Recipe
    Pin graphic for baked butternut squash and apple stuffing.

    This butternut squash stuffing is the perfect side dish for your Thanksgiving meal! With baked apples, fresh sage, and all the other fresh fall flavors, you'll love this tasty homemade twist on a classic.

    Baked butternut squash and apple stuffing in a blue baking dish with a serving spatula.
    Jump to:
    • 📋 About the Recipe
    • 🛒 Ingredients
    • 📓 Instructions
    • ⁉️ Substitutions and Alterations
    • 🔍 FAQs
    • 💭 One More Tip
    • 🍴 Related Recipes
    • 📖 Recipe
    • 💬 Reviews

    📋 About the Recipe

    • This baked butternut squash and apple stuffing has all the delicious flavors of fall in one dish! From fresh sage and thyme, to juicy apples, and toasted pecans, it's a wonderful side dish to celebrate the harvest season.
    • Homemade recipes always taste better than store-bought, and this made from scratch stuffing is no different! Ditch the dry store-bought stuffing mix and start making your stuffing from scratch with fresh ingredients. You'll definitely taste a difference!
    • This recipe combines both sweet and savory flavors. The butternut squash, apples, and cranberries are all slightly sweet, while the onions, celery, and herbs provide touches of savory. The best balance for a hearty holiday meal!
    • This is an easy holiday dish that's perfect for a crowd. Serve it up on Thanksgiving, Christmas, or any day of the week, along with some other fall side dish favorites: maple cinnamon roasted butternut squash, roasted asparagus and brussels sprouts, fall cobb wedge salad, garlic mashed potatoes, and apple arugula salad.

    🛒 Ingredients

    Labelled ingredients for butternut squash stuffing (see recipe for details).

    A few notes about the ingredients:

    1. Challah - challah is a braided Jewish egg bread that's airy in texture and slightly sweet in flavor. You can find it in the bakery section of your local grocery store or at a Jewish bakery. Make sure to buy a whole loaf of challah, not a pre-sliced loaf.
    2. Butternut squash - butternut squash is a sweet and savory squash that's perfect for baking. It becomes perfectly fork tender, just make sure to cut it into ½ inch cubes so it cooks properly in the amount of time.
    3. Leeks - leeks are part of the onion family with a slightly milder flavor. They look like large green onions (or scallions) and can be found in the produce aisle of the grocery store. Make sure to slice the leeks, separate the layers, and wash them thoroughly.
    4. Apples - apples add a sweet and semi-tart element to the butternut squash stuffing. Use any kind of apples you like best.
    5. Turkey gravy - turkey gravy is a great addition as it gives the stuffing that delicious poultry flavor without being stuffed inside a turkey! If you don't have turkey gravy, use extra broth instead.

    📓 Instructions

    1. Preheat oven to 300 degrees F. Spray a 9x13 baking dish with nonstick spray. Set it aside.

    2. Cube the bread into ½ inch cubes. Roughly chop the pecans. Add bread and pecans to a sheet pan and toast in the oven for about 15 minutes, watching carefully so they don't burn.

    Cubed challah and pecans on a sheet pan before going in the oven.
    Separated leeks in a colander before washing.

    3. Remove the sheet pan from the oven and increase the temperature to 350 degrees F.

    4. Chop the butternut squash into ½ inch cubes, apples, onion, celery, and leeks. Place the leeks in a colander and wash them thoroughly, as they are usually very sandy and dirty.

    Raw onions in a large skillet before cooking.
    Onions, apple, celery, and leeks in a large skillet.

    5. Heat the olive oil in a large skillet over medium heat. Sauté the onions for about 5 minutes. Add in the leeks, apples, and celery. Stir to combine. Cook until they start to soften, about 8 to 10 minutes.

    6. Remove the apple and onion mixture from the heat. In a large bowl, combine toasted bread, pecans, dried cranberries, herbs, and the squash. Add the cooked apples, onions, leeks, and celery.

    Combined challah, butternut squash, pecans, and dried cranberries in a bowl.
    Combined challah, butternut squash, pecans, dried cranberries, and cooked apples and onions in a bowl.

    7. Toss to combine all of the ingredients in the bowl. Pour in chicken broth, gravy, and eggs. Toss again to coat everything.

    8. Scoop out into the baking dish, cover with foil, and bake in the oven for 25 to 30 minutes.

    Uncooked stuffing in a blue baking dish before going in the oven.

    9. After the time is up, increase the oven temperature to 400 degrees F, remove the foil, and cook for another 25 to 30 minutes, or until the butternuts squash and apple stuffing has set, is golden brown, and no longer wet on top.

    Baked butternut squash stuffing in a baking dish with sage and apples around it.

    ⁉️ Substitutions and Alterations

    Instead of challah: you can use any large, crusty loaf of bread. Make sure to buy a whole loaf, instead of pre-sliced bread, so you can dice it into the right size pieces.

    Instead of gravy: you can use additional broth instead. The gravy adds more poultry or turkey flavor, but the stuffing will still have plenty of flavor without it.

    🔍 FAQs

    Can you make stuffing ahead of time?

    To help make your holiday gathering a breeze, you can toast the bread, cook the vegetables, and chop everything the day ahead. However, you should keep it all separate until you're ready to bake the stuffing.

    Just before baking, combine all of the ingredients, pour the broth, gravy, and eggs over the top. Then, scoop the mixture into a baking dish, cook, and enjoy.

    Can you freeze stuffing?

    If you’d like to make this squash stuffing further ahead of time, you can easily freeze it!

    Follow all of the recipe’s instructions, allow it to cool completely, and wrap it tightly in both plastic wrap and foil to prevent freezer burn before placing it in the freezer. Store up to 3 months.

    As an added tip: If you plan to freeze the stuffing, I highly recommend baking it in a disposable tin pan instead of a metal or glass dish, so you can easily transfer it from oven to freezer.

    How do you reheat stuffing without it drying out?

    If you freeze the stuffing, allow it to thaw completely in the refrigerator overnight before reheating.

    Remove any plastic wrap, but keep it covered with foil. Heat in a 350 degree oven for about 20 minutes, until it is warmed through.

    If needed, add a light drizzle of chicken broth over the top to prevent it from drying out. 

    What's the difference between stuffing and dressing?

    For the most part, stuffing and dressing are very similar. The main difference is in how they are cooked.

    Often, stuffing is defined as a mixture stuffed into another food or poultry, like chicken or turkey, and cooked together at the same time.

    Whereas, dressing is composed of similar elements, but is baked more like a casserole in a dish. 

    However, geographical regions may have different definitions of the words as well. In the USA, typically those from the southern United States call it “dressing” and those from the northern states call it “stuffing,” no matter how it is prepared!

    💭 One More Tip

    This butternut squash stuffing is a great way to use up stale bread that's just sitting on your counter. Instead of throwing it out, cut it into cubes and add it in place of the challah in this recipe!

    Butternut squash and apple stuffing in a baking dish with a serving spatula and side of fresh sage.

    🍴 Related Recipes

    • Maple Cinnamon Butternut Squash with Baked Apples and Crispy Kale
    • Fluffy Mashed Potatoes Without Milk
    • Roasted Asparagus and Brussels Sprouts with Lemon Tahini Sauce
    • Fall Cobb Wedge Salad with Pumpkin Vinaigrette

    Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!

    📖 Recipe

    Baked butternut squash and apple stuffing in a blue baking dish with a serving spatula.

    Baked Butternut Squash and Apple Stuffing

    This simple butternut squash, apple, and challah stuffing is made from fresh ingredients and baked right in the oven. The best fall side dish for any occasion!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Kosher
    Prep Time: 20 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 50 minutes
    Servings: 8 servings
    Calories: 305kcal
    Author: Alana Lieberman
    Cost: $15

    Equipment

    • sheet pan
    • large skillet
    • 9x13 baking dish

    Ingredients

    • ½ pound challah bread (5 cups ½ inch cubes) about half a loaf
    • ½ cup pecan halves
    • 1 medium butternut squash (4 cups ½ inch cubes) peeled and seeded
    • 1 granny smith apple (2 cups chopped and peeled) or any variety
    • 1 yellow onion (2 cups diced)
    • 3 celery ribs (1 cup sliced)
    • 2 leeks (4 cups sliced) white part only
    • 2 tablespoons olive oil
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • ½ cup dried cranberries
    • 5 fresh sage leaves minced
    • ½ teaspoon fresh thyme leaves only
    • 14.5 ounces low sodium chicken broth (1 can)
    • ½ cup turkey gravy or additional chicken broth
    • 4 large eggs beaten

    Instructions

    • Preheat oven to 300 degrees F. Spray a 9x13 baking dish with nonstick spray. Set it aside.
    • Cube the bread into ½ inch cubes. Roughly chop the pecans. Add bread and pecans to a sheet pan and toast in the oven for about 15 minutes, watching carefully so they don't burn.
    • Remove the sheet pan from the oven and increase the temperature to 350 degrees F.
    • Chop the butternut squash into ½ inch cubes, apples, onion, celery, and leeks. Place the leeks in a colander and wash them thoroughly, as they are usually very sandy and dirty.
    • Heat the olive oil in a large skillet over medium heat. Sauté the onions for about 5 minutes. Add in the leeks, apples, celery, salt, and pepper. Stir to combine. Cook until they start to soften, about 8 to 10 minutes.
    • Remove the apple and onion mixture from the heat. In a large bowl, combine toasted bread, pecans, dried cranberries, herbs, and the squash. Add the cooked apples, onions, leeks, and celery
    • Toss to combine all of the ingredients in the bowl. Pour in chicken broth, gravy, and eggs. Toss again to coat everything.
    • Scoop out into the baking dish, cover with foil, and bake in the oven for 25 to 30 minutes.
    • After the time is up, increase the oven temperature to 400 degrees F, remove the foil, and cook for another 25 to 30 minutes, or until the stuffing has set, is golden brown, and no longer wet on top.

    Notes

    1. What is challah? Challah is a braided Jewish egg bread that's airy in texture and slightly sweet in flavor. You can find it in the bakery section of your local grocery store or at a Jewish bakery. Make sure to buy a whole loaf of challah, not a pre-sliced loaf. If you can't find challah, use any loaf of bakery bread.
    2. What are leeks? Leeks are part of the onion family with a slightly milder flavor. They look like large green onions (or scallions) and can be found in the produce aisle of the grocery store. Make sure to slice the leeks, separate the layers, and wash them thoroughly.
    3. Turkey gravy gives the stuffing that delicious poultry flavor without being stuffed inside a turkey! If you don't have turkey gravy, use extra broth instead.
    4. If you don’t have fresh herbs, you can substitute with dried.
    5. See notes in the above post for instructions on how to freeze and make this stuffing ahead of time.
    6. For a vegetarian stuffing: Instead of using chicken broth and turkey gravy, opt for vegetable broth.

    Nutrition

    Calories: 305kcal | Carbohydrates: 41g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 108mg | Sodium: 378mg | Potassium: 557mg | Fiber: 5g | Sugar: 12g | Vitamin A: 10555IU | Vitamin C: 25mg | Calcium: 110mg | Iron: 3mg
    Want to Save this Recipe? Pin it for Later!Make sure to follow @yourhomemadehealthy for more delicious recipes!

    Want more recipes like this delivered right to your inbox? Be sure to subscribe above and never miss a thing!

    More Healthy Side Dish Recipes

    • Air Fryer Bell Peppers
    • Air Fryer Fingerling Potatoes
    • Instant Pot Asparagus
    • Instant Pot Broccoli

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Lori

      November 27, 2020 at 12:45 am

      5 stars
      This stuffing was Unbelievably delicious. My family opted to exclude the butternut squash, and it was a hit! Gotta remember to double the recipe next year cuz everyone took seconds and You’ll definitely want leftovers. Definitely going to make this my go-to stuffing recipe. 😋

      Reply
      • Alana Lieberman

        November 29, 2020 at 4:20 pm

        That's amazing! Yes, the butternut squash is completely optional based on your family's preferences. Thanks for sharing 🙂

        Reply

    Primary Sidebar

    Hi There! I'm Alana.

    Headshot of Alana with a green background.

    I'm the recipe developer, photographer, and writer behind Your Home, Made Healthy! I hope to inspire you to create healthy meals for your family without spending tons of time in the kitchen. Although my recipes focus on healthy eating and fresh ingredients, there is no diet talk here. Click below to find out why!

    Learn more about me →

    Healthy Winter Recipes

    • Instant Pot Chicken Gnocchi Soup
    • Apple Turkey Burgers
    • Chicken Minestrone Soup
    • Greek Chicken Meatballs with Tzatziki Sauce
    • Brown Sugar and Dill Roasted Carrots
    • Challah Rolls (Challah Buns)

    More Healthy Recipes →

    Popular Recipes

    • Skillet Roasted Corn Kernels
    • Chocolate Baked Oats
    • Mediterranean Sun-Dried Tomato Quiche
    • Healthy Ground Chicken Meatloaf with Vegetables

    Healthy Main Dish Recipes →

    Footer

    ↑ back to top

    Read our Terms

    Privacy Policy

    Disclaimer

    Terms & Conditions

    Accessibility Statement

    Keep in Touch

    Follow me on Instagram

    Follow me on Facebook

    Follow me on Pinterest

    Sign up for emails, updates, tips, & tricks!

    About

    About Me

    My Food Philosophy

    Contact

    Copyright © 2023 Your Home, Made Healthy