Winter Squash Stuffing

August 14, 2017Johnfitt

Winter Squash Stuffing – A delicious and easy way to add veggies to Thanksgiving !

We LOVE stuffing! It’s the favorite Thanksgiving side dish for several in our household. We decided to try something a little different and add a veggie to it. Best decision ever!! Adding some winter squash really gives it a terrific sweetness and fantastic flavor.

Winter Squash have quite the range of health benefits. They are high in vitamins A and C, help prevent cancer, are high in fiber, help boost your immune system and are good for your bones among many other things. They are also a delicious vegetable!

As always, it’s important to make sure your ingredients are pure. This recipe calls for bacon. As long as you use no nitrate or nitrite bacon that has been pasture raised and fed and is organic there is nothing wrong with it at all! We have used Applegate for years and could not be more pleased! We also use organic sourdough breadcrumbs. That way there are no ingredients that we can’t pronounce!

Chicken broth is always best when you make it yourself with organic chicken. This way you can insure that there is no MSG or other harmful ingredients added. When you use an electric pressure cooker it could not be easier or quicker! We have a post coming on that real soon so stay tuned!

Winter Squash Stuffing

For Squash:

Ingredients

  • ½ cup butter
    6 cups winter squash, cubed
    ¼ onion, chopped

Directions
Slice cold butter and lay in a 9×13 pan. Sprinkle onion over butter. Add squash. Cover and cook at 350º until squash just begins to get tender. Remove from the oven and cover with stuffing.

For Stuffing:

Ingredients

  • 6-8 slices bacon, chopped
    1 small onion, chopped
    10-12 mushrooms, chopped
    4 celery stalks, sliced
    4 carrots, sliced
    1 tsp. sage
    1tsp. thyme
    ½ tsp. rosemary
    salt and pepper to taste
    4 cups dry breadcrumbs
    1-2 cups chicken broth

Directions
In a large stalk pot, sauté bacon pieces until almost cooked. Add onion, mushrooms, celery and carrots. Cook and stir a few more minutes until the carrots and celery turn a vibrant color. Add spices, salt and pepper. Remove from heat and stir in breadcrumbs. Spread over squash and poor enough chicken broth to make the stuffing moist but not wet. Be sure to pour it evenly over the stuffing. Return to oven and bake uncovered for another 20-25 minutes until the squash is completely tender and the stuffing is lightly browned.

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