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Preheat oven to 400°F.
Start by breaking down the butternut squash. Cut off the top stem and bottom end. Peel with a vegetable peeler. Cut the top narrow part of the squash right where it meets the bulbous end, separating it into two. Cut the bulbous end in half and scoop out the seeds. Cut into ½ inch pieces.
Cut the long narrow piece into ½ inch pieces as well.
Place on a large baking sheet. Drizzle with a good amount of EVOO and sprinkle with salt and pepper. Roast in the oven for 20 minutes or until tender and golden brown. Set aside until needed.
While the squash roasts cut up the bread. Cut into 1-inch cubes. Place on a large baking sheet, drizzle with EVOO and sprinkle with salt and pepper. Bake for 15 minutes or until golden brown and crunchy. Remove.
Reduce oven to 350°F.
Meanwhile, bring a 12-inch non-skillet up to heat over medium. Drizzle in a few tablespoons of EVOO and add in the onions and celery, cooking until soft and translucent, about 15 minutes. Remove from heat and season with salt and pepper. Pour into a large bowl.
To the same pan add the turkey sausage and cook over medium heat until golden brown gently breaking it up into small pieces, about 8-10 minutes. Add to the celery and onion bowl.
To the large bowl also add in the roasted butternut squash, bread cubes, cranberries, chopped sage, thyme, rosemary and poultry seasoning. Stir together. Add in 2 cups of the stock mixture. Stir and let sit for a few minutes. Taste for seasoning, adding more salt, pepper or poultry seasoning if needed.
Add another 1 1/2 cups of stock and stir. Pour into a lightly greased 9x13 baking pan or individual small ramekins. Top with a little more stock and bake 35-40 minutes or until golden brown on top and crispy. If it looks a little dry, add more stock as needed. Be sure to check after about 15 minutes to make sure it isn’t browning too much. If it is, cover with foil.
Recipe Courtesy of Megan Mitchell
Watch me make it here!