halfbakedharvest4.3
Butternut Squash and Wild Mushroom Stuffing.
Pretty simple stuff, but I added flavors and textures that I love, and in turn I can now say "I love stuffing"!!
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●skillet
- ●pan
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.
2
Heat a large skillet over medium high heat. Add the olive oil, onion, butternut squash and brown sugar. Cook, stirring often until the butternut squash has softened slightly and the onions are fragrant, about ⏱️ 5 minutes. Stir in the mushrooms, and continue to cook until the squash is fork tender (but not mushy) and the mushrooms have caramelized, about ⏱️ 10 minutes. Stir in the garlic, sage, oregano and time. Cook another ⏱️ 30 seconds and then add the balsamic vinegar and season with salt + pepper. Remove from the heat and add the butter. Set aside to cool slightly.
olive oil2 tablespoons( 1stick) butter8 tablespoonssmall onion (finely diced)1/2brown sugar1 tablespoongarlic (minced or grated)2 clovesfresh sage2 tablespoonsfresh oregano2 tablespoonsbalsamic vinegar2 tablespoonssalt + pepper1 teaspoons
3
In a very large mixing bowl, whisk together the chicken broth and eggs. Add the bread + Asiago cheese and gently toss to coat. Now add the the butternut squash/mushroom mixture and all the butter to the pan. Gently toss to combine with the bread cubes. Pour the mixture into your prepared baking dish.
( 1stick) butter8 tablespoonseggs3Asiago cheese (grated)1 cup
4
Cover the dish with foil and bake for ⏱️ 35-40 minutes. Remove the foil and continue baking for another ⏱️ 10-15 minutes or until the stuffing is golden on top. Serve warm.
Nutrition Facts
calories
813 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
5 g
sugar Content
7 g
sodium Content
873 mg
protein Content
16 g
cholesterol Content
99 mg
carbohydrate Content
43 g
saturated Fat Content
10 g
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