Squash Vegetable Stuffing

Squash Vegetable Stuffing


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Replace traditional Thanksgiving stuffing with this healthier squash recipe. Use kale or your choice of greens to add color and flavor to this dish.

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Time needed

10 min preparation + 40 hour cooking

Serving Size / Yield

6 servings


  • 5 Tbs. olive oil (divided)
  • 1 small butternut squash, cubed
  • 2 leeks, thinly sliced
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 bunch kale
  • 1 loaf stale whole-wheat bread, cubed
  • 1 large egg
  • 2 C. low-sodium chicken broth

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Preheat the oven to 350 degrees and grease a large casserole dish with 1 tablespoon of olive oil. In a large pot, heat 1 tablespoon olive oil over medium. Add the butternut squash, leeks, salt, and pepper. Cook until the leeks are soft, stirring occasionally. Add the kale, cover, and cook 5 minutes until wilted. Add the bread and the rest of the olive oil. Whisk the egg and broth together in a separate bowl, then add the mixture to the pot. Toss the bread mixture to coat and cook another minute. Add the stuffing to the baking dish and cook for 40 minutes.

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