Mushroom Butternut Squash Stuffing

Mushroom Butternut Squash Stuffing

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.

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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

  • Servings: 4
  • Print

Upgraded stuffing featuring the good kind of veggies


    – Cooking Spray – 1 TBSP olive oil – 1/2 small onion, diced – 1 clove garlic, minced

  • 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


  1. Spray a 1 quart ceramic dish with cooking spray
  2. 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.
  3. Add the mushrooms, sage and thyme and cook for about 5 more minutes.
  4. Add 1/2 a cup of vegetable broth to deglaze the pan.
  5. In a large bowl, whisk together 2 cups of vegetable broth and 2 eggs.
  6. Soak the cubed bread into the mixture.
  7. When the bread is soaked add the butternut squash and mushrooms to the large bowl.
  8. Add in the parmesan cheese and mix thoroughly.
  9. Pour the stuffing into the pan.
  10. Cook for 35-40 minutes until bread is cooked through.
  11. Enjoy warm!



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