Name: Butternut Squash Casserole with Sage, Cranberries, and Sourdough Breadcrumbs Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups cubed butternut squash; 1 heaping cup chopped leeks, white and light green parts, rinsed well; 2 celery stalks, chopped; 3 garlic cloves, minced (or 5 cloves roasted garlic, minced); Heaping ¼ cup chopped fresh sage, plus about 12 small leaves; 2 teaspoons minced fresh rosemary; 8 tiny pearl onions, peeled and sliced in half; ¼ cup chopped fresh parsley; Heaping 5 cups cubed sourdough bread (1-inch cubes); ¼ cup dry white wine; 1½ cups vegetable broth, more if needed; 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling and greasing; Sea salt and freshly ground black pepper, to taste; ¼ cup dried cranberries

Description

This Butternut Squash Casserole offers a fresh take on the classic bread stuffing, combining roasted butternut squash, savory herbs, and sourdough bread cubes into a hearty side dish perfect for Thanksgiving or any fall and winter meal.

Ingredients

Vegetables and Herbs

2 cups cubed butternut squash
1 heaping cup chopped leeks, white and light green parts, rinsed well
2 celery stalks, chopped
3 garlic cloves, minced (or 5 cloves roasted garlic, minced)
Heaping ¼ cup chopped fresh sage, plus about 12 small leaves
2 teaspoons minced fresh rosemary
8 tiny pearl onions, peeled and sliced in half
¼ cup chopped fresh parsley

Bread and Liquids

Heaping 5 cups cubed sourdough bread (1-inch cubes)
¼ cup dry white wine
1½ cups vegetable broth, more if needed

Oils and Seasoning

2 tablespoons extra-virgin olive oil, divided, plus more for drizzling and greasing
Sea salt and freshly ground black pepper, to taste
¼ cup dried cranberries

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Instructions

Roast Butternut Squash: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the butternut squash cubes with a drizzle of olive oil, salt, and freshly ground black pepper. Spread them evenly on the baking sheet and roast for 25 minutes or until tender.
Prepare Baking Dish: Reduce oven temperature to 350°F (175°C) and lightly grease or spray a 7.5x10-inch baking dish with olive oil.
Sauté Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped leeks and celery along with generous pinches of salt and pepper. Cook until the vegetables are translucent, about 5 to 7 minutes. Stir in the minced garlic, chopped sage, and rosemary, then add the white wine. Cook for 30 seconds to let the alcohol evaporate and flavors meld.
Mix Bread and Broth: Add the cubed sourdough bread to the skillet and pour in 1 cup of vegetable broth. Gently toss everything until the bread cubes are evenly coated with the flavorful mixture.
Assemble Casserole: Transfer the mixture to the prepared baking dish. Drizzle the remaining ½ cup of vegetable broth over the top, especially over any dry areas. Evenly distribute the roasted butternut squash, sliced pearl onions, and sage leaves throughout the bread mixture. Drizzle 1 tablespoon of olive oil on top, then season with a few more pinches of salt and pepper.
Bake: Place the casserole in the oven and bake for 20 to 25 minutes, or until the bread is golden brown on top and the casserole is heated through.
Garnish and Serve: Remove from the oven and sprinkle the dried cranberries and chopped fresh parsley over the casserole. Serve warm as a delicious side dish.

Notes

If you prefer, substitute roasted garlic for raw garlic to add a milder flavor.
Add more vegetable broth if the casserole looks dry before baking to ensure moistness.
This dish pairs wonderfully with roasted turkey or a hearty vegetarian main.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
For a gluten-free version, substitute the sourdough bread with gluten-free bread cubes.

Prep Time: 20 mins
Cook Time: 1 hour
Category: Side dish
Method: Baking
Cuisine: American