Butternut Squash Stuffing

Thus a perfect way to enjoy a vegan diet during the Thanksgiving or Christmas season. Furthermore, it is also an amazing recipe for Sunday brunch. Also, try Vegan Cornbread  Stuffing

butternut squash on white background

What is butternut squash?

Most people think butternut squash is a small-sized pumpkin, but actually, it is totally different from a pumpkin. The only thing that’s a bit similar is the flavor. It has a slightly sweet, nutty, and earthy flavor that resembles the pumpkin.

Butternut squash has yellowish skin. As you cut it into half, you see a bright orange flesh, and the seeds are at the bottom. The shape remembers a pear, but it is a bit larger. A ripened butternut squash has a deep orange interior, and the flavor is sweeter and richer.

In ancient times, butternut squash was eaten raw. That’s because people believed it has several health benefits and nutrition. However, today, we eat it cooked.

overlay butternut squash stuffing

Health benefits of butternut squash

Butternut squash is a very nutritional ingredient. Here are a few of its benefits:

  • Butternut squash is rich in vitamin A, vitamin C, and Vitamin E.
  • It is also rich in antioxidants like Thiamine, Niacin, and Pyridoxine. As a result, it protects the body from diseases like cancer, heart disease, etc.
  • It is also rich in minerals like potassium, magnesium, and manganese.
  • It is also low in calories. As a result, it aids in weight loss. That’s because it makes you feel full for longer. So, you don’t feel hungry for a longer time.
  • Furthermore, it is also rich in dietary fiber. As a result, it regulates the digestive system of the body.

butternut squash stuffing ingredients

Ingredient Breakdown

Here is a detailed breakdown of all the ingredients you need for this Vegan Stuffing:

  • French bread: Also known as baguette, French bread is a thin loaf of bread that is almost like a stick. This bread may seem a bit hard on the outside, but from the inside, it is soft and light. Although you can make French bread at home, I prefer buying one from the bakery. That’s because it is much more convenient, and the texture is perfect. Also, French bread is a vegan product (I actually used gluten-free}. So, an ideal ingredient for this recipe.
  • Butternut squash: The next main ingredient for this vegan stuffing is the butternut squash. Butternut squash is an amazing vegetable. When cooked, its texture resembles a sweet potato. It is soft in texture. Furthermore, the flavor is earthy, nutty, and yummy.
  • Olive oil: You will need a little olive oil to cook the ingredients. You can use avocado oil instead as well.
  • Vegan butter: vegan butter brings in the buttery flavor to the stuffing that we all love. You can use any nut butter or premade vegan butter for this recipe.
  • Vegan sausages: Vegan sausages are an amazing ingredient that fulfills the needs of meat in the stuffing. These are made from different ingredients like beans, oats, nuts, etc., that imitate the flavors and texture of meat. These are healthy vegan products as well.
  • Onion: White onion has a slightly sweet and savory flavor. You can also use red onions for this purpose.
  • Garlic: Garlic also brings a deep savory flavor to this stuffing.
  • Celery stalks: Celery stalks are known for bringing a unique flavor to everything they are added in.
  • Rosemary: Rosemary doesn’t just bring aroma but also has a peppery, woody, and lemony flavor.
  • Sage leaves: Sage leaves bring richness to vegan stuffing with their bold flavors. The flavors resemble mint and are slightly peppery and earthy.
  • Thyme: Thyme also has a minty and herbaceous flavor.
  • Vegetable broth: You will need vegetable broth to cook the stuffing. It also brings in a depth of flavor.

saute veggies in skillet

How to make Butternut Squash Stuffing?

Making Butternut Squash Stuffing is super easy. Although the recipe card might show a lot of ingredients, the process is pretty straightforward. Here is a detailed step-by-step guide to making this delicious vegan stuffing:

Step 1: Cut the bread loaf into equal cubes, and set it aside in a large bowl.

Step 2: Next, prepare the butternut squash by cutting it into small and equal cubes. Place them in a bowl, drizzle olive oil on top, and season with salt. Mix well and place these cubes on a baking sheet in a single layer. Place the baking tray in a preheated oven for about 40-50 minutes at 400 degrees F or until the butternut squash pieces are tender and get a golden-brown color. Once done, remove the baking tray from the oven and set it aside.

Step 3: Place a large skillet on medium heat and add vegan butter. Once the butter melts, add diced vegan sausages.

Step 4: Cook the vegan sausages for about 8 to 10 minutes or until they are tender and get a golden color.

 5: Next, add chopped onions, minced garlic, celery, thyme, rosemary, and sage, and cook well for about three minutes.

Step 6: Add the cooked sausages and veggies to the bowl with the bread cubes. along with butternut squash, and vegetable broth, and season with salt. Mix well.

Step 7: Transfer this stuffing mixture to a greased casserole pan and place it in a preheated oven for about 30 minutes at 350 degrees F or until the top gets color.

Step 8: The butternut squash stuffing is ready.

butternut squash stuffing in a bowl

Tips and tricks for perfect Butternut Squash Stuffing

Although making vegan stuffing is pretty easy, here are a few things you need to keep in mind:

  • Make sure you cut the butternut squash into equal pieces so that they are cooked evenly. I prefer cutting them in ½ to ¾ inch.
  • You can skip the ends of the French bread as they are a bit hard.
  • If you don’t have fresh herbs, you can also use dried herbs like rosemary, sage, or thyme.


How to store Butternut Squash Stuffing?

You can store the leftover butternut squash stuffing by covering it with cling film and placing it in the refrigerator. It will last for about three days in the refrigerator. You can reheat it by placing it in the microwave or baking it in the oven at 350 degrees F for about 5 to 7 minutes.

  1. Next, add vegetable stock and scrape out the skillet’s base using a wooden spoon.
  2. Let it simmer for about 5 minutes.
  3. Once the mixture starts to get somebody, pour this mixture into a large bowl, and add bread cubes and roasted butternut squash cubes. Mix gently so that the bread soaks up the flavors.
  4. Transfer this stuffing mixture to a greased casserole pan and place it in a preheated oven for about 30 minutes at 350 degrees F.
  5. The butternut squash stuffing is ready.

What To Serve With This?

I love to serve stuffing with Lentil Meatballs, Cranberry Sauce With Pineapple, and Vegan Mac And Cheese

Overlay butternut squash stuffing in a white casserole pan

A healthy gut is essential for a healthy body and a strong immune system. Avoiding unnecessary use of antibiotics, controlling your stress levels, exercising, and minding what you eat, how you eat, and when you eat are some of the key factors to help you improve your gut health naturally

Other Butternut Squash Recipes

  1. Black Bean Butternut Squash Stew
  2. Butternut Squash Coconut Curry
  3. Butternut Squash Chickpea Curry
  4. Vegan Butternut Squash Soup
  5. Gluten-Free Butternut Squash Muffins

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Butternut Squash Stuffing in white casserole on white background

Butternut Squash Stuffing

Thinking of trying a new thanksgiving stuffing, we have just the right recipe for you. Try this delicious butternut squash stuffing. It is easy to make, tasty, flavorsome, and above all, it is vegan.
5 from 2 votes
Print Pin Rate
Course: Entrée, Main Course, Side Dish
Cuisine: American
Keyword: Butternut Squash Stuffing
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 84kcal



  • 1 loaf of baguette (I used gluten-free)

Prepare The Butternut Squash

  • 3 cups butternut squash peeled, seeds removed, cut into 1/2 inch cubes
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt

Prepare The Sausage And Veggies

  • 1/4 cup Vegan Butter
  • 4 vegan sausages
  • 1 medium onion
  • 3 cloves garlic chopped
  • 2 stalks celery chopped
  • 3 sprigs fresh thyme remove leaves
  • 1/4 cup fresh sage leaves chopped
  • 2 sprigs fresh rosemary leaves chopped
  • 1 1/2 vegetable broth or 1 bouillon cube plus 1 1/2 cup water
  • 1/2 teaspoon salt or to taste


  • Preheat oven to 400 degrees F. Cut the loaf of bread into cubes and set it aside.
  • Wash the butternut squash, cut it in half, remove the seeds, and cut it in cubes. Add olive oil and season with salt. Mix well.
  • Layer a single layer of these cubes in a baking sheet and place the baking sheet in a preheated oven at 400-degree F for 40-50 minutes or roast them until tender.
  • While the butternut squash cubes are roasting. Heat vegan butter in a large skillet over medium heat, add sausages and cook on each side until golden brown, about 8-10 minutes.
  • Add chopped onions, minced garlic, celery, thyme, rosemary, sage, and cook well for about three minutes.
  • Add the cooked sausages and veggies to the bowl with the bread cubes. along with butternut squash, vegetable broth, and season with salt. Mix well.
  • Transfer stuffing to a casserole pan and bake in a preheated oven at 400 until top is gold


Calories: 84kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 268mg | Potassium: 227mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5874IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 1mg

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  1. This looks so yummy! Two questions: 1. How much bread should be used as baguettes come in different sizes (at least in my world they do). What if I choose a different bread? How much.

    2. Under step 7, the instructions indicate, “Transfer stuffing to a casserole pan and bake in a preheated oven at 400 until top is gold.” For how long?

    Thank you! Happy Thanksgiving!

  2. 5 stars
    This is SOOOOO good. I will definitely make it again. I bought frozen squash but then got a fresh one because I was nervous. But it took a long time to cut it (my knives suck). I will try again with the frozen squash.

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