Stuffed Butternut Squash Roast

Recipe and Photography Jenelle McCulloch

A delicious, meatless twist on a classic holiday dish, this stuffed butternut squash roast is perfect for your next holiday meal – and is sure to please your guests.

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INGREDIENTS

1 large butternut squash 
Cooking oil
4 cups dried bread, cubed 
¼ cup fresh parsley, chopped 
¼ cup scallions, chopped 
½ cup pine nuts, toasted 
2 Tbsp allspice 
1 tsp salt 
1 tsp pepper 
½ cup butter 
1 medium white onion, diced 
1 cup celery, diced 
3 cloves garlic, diced 
½-¾ cup vegetable broth 
Butchers twine 

DIRECTIONS

Prepare Squash

Preheat oven to 400ºF.

Slice the butternut squash in half lengthwise and remove seeds.

Place face up on a parchment-lined baking sheet. Drizzle with cooking oil and season to taste with salt and pepper.

Roast for 15-20 minutes, just until the squash is slightly tender. (Do not cook all the way through.) 

Stuffing

In a large bowl, combine dried bread, parsley, scallions, pine nuts, allspice, 1 tsp salt and 1 tsp pepper and mix.

In a saucepan, melt butter over medium heat. Add onion and celery and sauté until translucent. Add garlic and cook for another minute.

Remove from heat and add to bread mixture, along with ½ cup of vegetable broth.

Mix until combined and bread begins to break down. If the mixture is too dry, add more vegetable broth until the stuffing is wet. 

Stuff Squash 

Remove squash from oven and scoop just enough flesh from the middle of both halves to create a cavity, being careful not to break the skin. (Save scooped squash for another use.)

Fill each half with stuffing and place the squash back together so it looks whole again. Tie with butchers twine.

Decrease oven to 375ºF. Cook for about 30 minutes, depending on the size of your squash.

Slice and serve with your favorite cranberry sauce at your next holiday meal!  OH