Butternut Squash & Apple Stuffing


I’ve never been a big fan of stuffing. The seasonings and texture just didn’t appeal to me.

Then again, I had never made my own stuffing from scratch. And since I’ve already decided that I’m making a turkey this Thanksgiving, it seemed only fair to give stuffing another shot.

Somehow, this stuffing manages to be both sweet and savory all at once, and not nearly as mushy as your typical stuffing. We had it this weekend with some roast chicken (which is a whole other story), and I am happy to report that I loved it! I know what stuffing we’ll be serving with our turkey this Thanksgiving!

Butternut Squash & Apple Stuffing

1 loaf sourdough bread, cubed (about 9 c)
1 butternut squash, peeled and cut into ½” cubes (about 8 c)
1 c chopped onion
4 medium apples, diced
6 T olive oil
½ tsp salt
1 tsp pepper
1 T + 2 tsp cinnamon
2 tsp allspice
2 tsp nutmeg
2 tsp sugar
3 c vegetable stock
4 eggs
4 oz white cheddar cheese (I used goat cheddar)
Additional salt and pepper to taste

Preheat oven to 450F.

On a cookie sheet, bake the bread cubes at 450F for 8-10 minutes, until toasted and crisp.

Toss the squash with 1 T oil, ½ tsp salt, 1 tsp pepper and 2 tsp cinnamon. Roast at 450F for 18-20 minutes until soft and browned.

Decrease the oven temperature to 375F.

While the squash cooks, heat 5 T of oil over medium-low heat. When the oil is hot, add the onion and a pinch of salt. Cook until soft, about 3-4 minutes.

Add the apple and sugar to the onions and cook, stirring occasionally, until the apples and onions are caramelized, about 10-12 minutes. Low and slow is the way to go here!

In a large bowl, mix the bread, squash, onions and apples together.

Whisk together the eggs, stock, allspice, nutmeg and the rest of the cinnamon. Toss with the bread mixture. Bake in a large baking dish for 40 minutes at 375F, until the top is golden.

Grate the cheese over the stuffing and bake for an additional 8-10 minutes, until the cheese is melted and bubbly. Serve and enjoy!


Pear-Kissed Applesauce

I have a problem. A canning problem, that is. I am more than a little obsessed with it lately. When I saw local Bosc pears on super-sale the weekend before we left for Italy, I had to scoop some up to can. Even though we were leaving the country in 72 hours and had a million other things to do. See? Told you I had a problem.

I love the pear and apple mix in this sauce, and the little bits of sugar and spices really brings out the fruity fall flavors. Enjoy!

And if you aren’t into canning, a) you need to come visit me, and I’ll teach you how to do it and b) you can halve the recipe. Unsealed, the sauce should be fine in the refrigerator for 2-3 weeks.


Pear-Kissed Applesauce

Yield: Makes 3 1/2 pints, plus a little extra


  • 3 pounds apples
  • 1 pounds Bosc pears
  • 1 1/2 cups water
  • 2 teaspoons cinnamon
  • 2 teaspoons cloves
  • 1/4 cup turbinado sugar


  1. Core and chop the apples and pears into 1" pieces. Place the fruit and water into a crock pot, cover, and turn on high. Allow to cook for 2 hours, then use an immersion blender to break the fruit down further. Add the spices and sugar, and allow to cook for another 2 hours. Blend once more before canning.
  2. Savvy Tip: If you don't have an immersion blender, you can process the preserves in batches in a food processor or blender.
  3. While the applesauce cooks, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.
  4. When the sauce is almost done, move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.
  5. Fill the jars with applesauce up to ¼” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 15 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.


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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.