Winter Squash & Sourdough Stuffing

If you’re looking for a veggie forward stuffing this season, this winter squash one is an incredible choice. Loaded with veggies, sourdough, fresh herbs and of course flavor, it’ll have everyone asking for seconds!

Ingredients

4 celery stalks, ends cut off and cut into 1/2 inch pieces
6 cups sourdough baguette or bread cut into 1 inch cubes, a day or two old is idea
1/2 a large yellow or sweet onion diced
4 garlic cloves, diced
3/4 cup parsley
1/2 a medium sized butternut squash, cut into 1/2 inch cubes, about 2 cups worth
1/4 cup salted butter
6 tablespoons California Olive Ranch Arbosana EVOO, divided, plus more for greasing
1.5 cups veggie or chicken broth
2 eggs, lightly beaten
1/4 cup fresh sage, roughly chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon fine salt, divided
1/4 teaspoon finely ground black pepper

Instructions

Preheat oven to 350F
Oil a 9 by 11 or similar size baking tray and add cubed butternut squash1/4 teaspoon salt and 2 tablespoons California Olive Ranch Arbosana EVOO. Toss well with hands.
Place squash in the oven to roast for 10 minutes, just to soften it a little.
While squash is cooking, place butter and remaining California Olive Ranch Arbosana EVOO in a medium sized sauce pan over medium heat.
Once butter has melted, add in garlic, onion, celery and remaining salt. Cook for 2-3 minutes, until fragrant.
To a large bowl, add bread cubes, parsley, 2 eggs, broth, sage, thyme and black pepper. Mix well.
Add in softened butternut squash and the onion butter mixture. Mix well.
Place stuffing mixture into an oiled baking dish or dutch oven and cook at 350F until all veggies are dark tender and slightly caramelized- about an hour.
If bread cubes on top begin to brown too quickly, tent a piece of tinfoil over the top of it for the remainder of the cooking time.