These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Butternut Squash Stuffing

From Statesboro Market2Go

<p>Gorgeous autumnal stuffing (or dressing, as we call it here!) made with locally grown squash and nuts! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: lemontreedwelling.com (Entered by Ariana Giddens)
Serves: 16


Ingredients
1 Butternut squash (cubed)
1 tablespoon Olive oil
1 cup Chopped red onion
10 cups Dried bread cubes
3/4 cup Chopped pecans
2 Eggs (beaten)
1/2 cup Butter (melted)
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Fresh sage (finely chopped)
2 1/2 cups Chicken broth
1 tablespoon Fresh thyme (chopped, for garnish)
1 1/4 pounds Sausage of your choice

Step by Step Instructions
  1. Heat oven to 400 and poke several holes in the squash. Bake for 15 minutes, then set aside to cool.
  2. Heat the oil in a skillet over medium-high heat. Remove sausages from their casing and place in skillet with the chopped onions. Break up the sausage while it cooks.
  3. When the squash has cooled sufficiently, remove the skin and cube the flesh. Put the cubes onto a baking sheet and coat them with olive oil.
  4. Spread the breadcrumbs out on a separate baking sheet, then put both into the oven. Bake the bread cubes for 10 minutes and the squash for 20 to 30. Stir both of them halfway through their cooking time. Lower the oven heat to 350 after both are removed.
  5. Put the squash and bread cubes into a mixing bowl, then add the sausage, onions, beaten eggs, melted butter, salt, pepper, and fresh sage. Add the chicken broth slowly to prevent the bread getting soggy.
  6. Stir the mixture, then add it to a 9 x 13 baking pan. Bake for 30 to 45 minutes. Serve topped with fresh thyme.

Back to Recipe Listings


Click here to go back to the recipe listings