Made with our homemade sourdough bread, butternut squash grown from the garden, and Beyond Meat’s sausage, this butternut squash & sausage sourdough stuffing recipe is loaded with love and goodness. It is a great melding of flavors that both plant-based family and meat lovers will enjoy.
The bread
While homemade sourdough is absolutely not necessary, it is important to find a sourdough loaf you love to use in this recipe. The bread makes all the difference in going from a mediocre to outstanding stuffing. Chop up the sourdough bread into small pieces for the stuffing the night before, or put in oven at the lowest temp possible to dry out an hour or so before cooking the meal.
The Sausage
I’ll be the first to admit that there are some faux-meats out there that are, well, leaving a lot to be desired. For example, we’re not big fans of Beyond Meat’s burgers. HOWEVER, we love their sausage selection and even our most picky-meat loving family members rave about it. It is a win-win to bring different food preferences around the table with this stuffing addition. Brown the meat with the onion prior to mixing everything together and enjoy!
Bringing it all together
When you mix the crunchy pecans with the butternut squash and sausage mix, you get a wonderful medley of sweet, savory, and crunch. Make sure to add the broth slowly, mixing regularly to avoid turning the bread soggy and mushy. Depending on the dryness of your bread, the entire 2.5 cups of broth may not be necessary.
Enjoy with your Loved Ones
There you have it! We hope you enjoy this holiday comfort stuffing with your loved ones.
Butternut Squash & Sausage Sourdough Stuffing
Ingredients
- 4 cups cubed butternut squash
- 10 cups dried sourdough bread cubes
- 14 oz Beyond Meat sausage Italian is ideal but all types work!
- 2 tbsp cooking oil Avocado or Olive oil ideal
- 1 medium red onion
- 2 tbsp ground flaxseed
- ¾ cup pecans
- ¼ cup fresh sage
- 2-2.5 cups vegetable broth
- 1 tbsp fresh thyme For garnish
- ¼ tsp salt Adjust as preferred
- ¼ tsp pepper Adjust as preferred
Instructions
- Dice sourdough bread into small cubes and set aside. This can be done the day before to insure the bread dries out, or place in oven on low temp (below 95 if possible) for an hour prior to preparing remainder of recipe.
- Preheat oven to 400 degrees. Peel and cube the butternut squash. Coat in 1 tbsp oil and sprinkle with a pinch of salt on a baking tray before putting into the oven for 15-20 minutes, stirring halfway through. Once fragrant and caramelized, set aside to cool.
- Prepare your flax eggs by combing 2 tablespoons of ground flaxseed with 5 tablespoons water in a bowl. Set aside.
- Dice red onion and saute for 3-4 minutes. Add minced garlic and stir for one more minute before adding the Beyond Meat sausage by crumbling pieces into the pan. While the sausage browns, finely chop sage and add to mixture for final minute on heat.
- Preheat oven once more, this time to 350 degrees. Combine the sourdough bread cubes, butternut squash, onion/sausage mixture, pecans, flax egg, and salt & pepper in a large bowl. Slowly start to add broth to the mixture, moistening the bread cubes but avoiding making them soggy and mushy. Pour the mixture into a 9x13 baking dish and place in oven for about 30 minutes, removing once the stuffing has become golden on top.
- Serve and enjoy immediately, sprinkling fresh thyme as garnish.
