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Butternut Squash & Bacon Cornbread StuffingButternut Squash & Bacon Cornbread Stuffing
Butternut Squash & Bacon Cornbread Stuffing

Butternut Squash & Bacon Cornbread Stuffing

Made with sweet cornbread, smoky bacon, butternut squash and fresh sage, this sweet-and-salty stuffing recipe is the perfect addition to your Thanksgiving meal.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - HWY 7 MINNETONKA
Recipe: Butternut Squash Bacon Cornbread Stuffing
Butternut Squash & Bacon Cornbread Stuffing
Prep Time40 Minutes
Servings8
Cook Time30 Minutes
Ingredients
4 cups butternut squash, cut into 1-inch cubes (about 1 small butternut squash)
2 tablespoons olive oil
6 slices bacon
1 white onion, diced
4 celery stalks, finely chopped
1 tablespoon fresh sage, chopped, plus additional for topping
6 cups cornbread cubes
1 1/2 cups chicken stock
2 tablespoons butter, cut into approximately 1 teaspoon cubes
Directions
  1. Heat oven to 400 F.
  2. Spray 9×13 baking dish with cooking spray and set aside.
  3. Toss butternut squash with olive oil and place on a baking sheet.
  4. Bake for 20 minutes, until roasted.
  5. While squash is roasting, cook the bacon over medium-high heat in a large skillet.
  6. Once cooked, remove but keep bacon grease in the pan.
  7. Add the onion and chopped celery to the bacon grease and cook over medium heat for 7-10 minutes.
  8. Season with salt and pepper to taste.
  9. Add sage and cook one more minute.
  10. In a large bowl, combine cornbread cubes, butternut squash, bacon, and onion/celery mixture.
  11. Pour the chicken broth over the mixture and toss gently to combine.
  12. Pour into prepared baking dish and top with cubes of butter.
  13. Reduce oven heat to 350 F.
  14. Bake stuffing for 30-35 minutes, until warmed through and golden on top. Serve topped with additional fresh sage. Enjoy!
40 minutes
Prep Time
30 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
4 cups butternut squash, cut into 1-inch cubes (about 1 small butternut squash)
Butternut Squash
Butternut Squash, 3 Pound
$5.97 avg/ea$1.99/lb
2 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
6 slices bacon
L&B Uncured Apple Smoked Bacon
L&B Uncured Apple Smoked Bacon, 12 Ounce
$8.99$0.75/oz
1 white onion, diced
White Onions
White Onions, 1 Pound
$2.49 avg/ea$2.49/lb
4 celery stalks, finely chopped
Fresh Celery
Fresh Celery, 1 Each
$2.99
1 tablespoon fresh sage, chopped, plus additional for topping
L&B Fresh Sage
L&B Fresh Sage, 0.75 Ounce
$3.49$4.65/oz
6 cups cornbread cubes
L&B Mini Cornbread Loaves
L&B Mini Cornbread Loaves, 4 Each
$9.99$2.50 each
1 1/2 cups chicken stock
L&B Organic Chicken Broth
L&B Organic Chicken Broth, 32 Ounce
$4.59$0.14/oz
2 tablespoons butter, cut into approximately 1 teaspoon cubes
Minnesota Creamery Salted Butter
Minnesota Creamery Salted Butter, 1 Pound
$4.69$4.69/lb

Directions

  1. Heat oven to 400 F.
  2. Spray 9×13 baking dish with cooking spray and set aside.
  3. Toss butternut squash with olive oil and place on a baking sheet.
  4. Bake for 20 minutes, until roasted.
  5. While squash is roasting, cook the bacon over medium-high heat in a large skillet.
  6. Once cooked, remove but keep bacon grease in the pan.
  7. Add the onion and chopped celery to the bacon grease and cook over medium heat for 7-10 minutes.
  8. Season with salt and pepper to taste.
  9. Add sage and cook one more minute.
  10. In a large bowl, combine cornbread cubes, butternut squash, bacon, and onion/celery mixture.
  11. Pour the chicken broth over the mixture and toss gently to combine.
  12. Pour into prepared baking dish and top with cubes of butter.
  13. Reduce oven heat to 350 F.
  14. Bake stuffing for 30-35 minutes, until warmed through and golden on top. Serve topped with additional fresh sage. Enjoy!