Believe it or not, I actually never used to eat stuffing. But if you read some of my other posts about my weird food preferences, you probably would believe. Per usual, I had a very good reason, I never had tried it but was certain I didn’t like it. But basically, I refused to try anything in which I didn’t know every ingredient in the recipe and then liked every ingredient in said recipe. And so, I never would eat stuffing.
Fast forward many many years. I realized that stuffing is really just bread and eggs or savory french toast. Right?! So I just went right ahead and add my favorite savory items: mushrooms, cheese, and butternut squash and now I can’t get enough of stuffing. I could eat it every day!
Mushroom Butternut Squash Stuffing
Upgraded stuffing featuring the good kind of veggies
- 1/2 a butternut squash, cubed
- 1 cup of mushrooms, sliced – 2 TBSP fresh sage
- 2 TBSP fresh thyme
- 2 1/2 cups of vegetable broth
- 2 eggs
- 1/2 a loaf of day old sourdough bread, cubed
- 1/4 cup Parmesan Cheese
– Cooking Spray – 1 TBSP olive oil – 1/2 small onion, diced – 1 clove garlic, minced
- Spray a 1 quart ceramic dish with cooking spray
- In a large skillet, add the olive oil, onions, garlic and butternut squash. Cook them on medium heat for 8 minutes until the squash is soft.
- Add the mushrooms, sage and thyme and cook for about 5 more minutes.
- Add 1/2 a cup of vegetable broth to deglaze the pan.
- In a large bowl, whisk together 2 cups of vegetable broth and 2 eggs.
- Soak the cubed bread into the mixture.
- When the bread is soaked add the butternut squash and mushrooms to the large bowl.
- Add in the parmesan cheese and mix thoroughly.
- Pour the stuffing into the pan.
- Cook for 35-40 minutes until bread is cooked through.
- Enjoy warm!