Rye And Butternut Squash Dressing Recipe

Name: Rye And Butternut Squash Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds cubed butternut squash; 3 tablespoons olive oil, divided; 1 medium onion, chopped; 2 large garlic cloves, chopped; 8 ounces cremini mushrooms, sliced; 2 celery stalks, chopped; 3/4 teaspoon kosher salt; 2 loaves (1 lb. each) stale artisan-style rye bread*, cubed; 3 to 4 cups reduced-sodium mushroom or vegetable broth, warmed; 1/2 cup chopped flat-leaf parsley

Servings: persons

1 1/2 pounds cubed butternut squash
3 tablespoons olive oil, divided
1 medium onion, chopped
2 large garlic cloves, chopped
8 ounces cremini mushrooms, sliced
2 celery stalks, chopped
3/4 teaspoon kosher salt
2 loaves (1 lb. each) stale artisan-style rye bread*, cubed
3 to 4 cups reduced-sodium mushroom or vegetable broth, warmed
1/2 cup chopped flat-leaf parsley

1
AT HOME (UP TO 1 DAY AHEAD)
2
Preheat oven to 375u00b0. Toss squash with 1 tbsp. oil. Spread out on a baking sheet and roast until tender when pierced with a fork, about 15 minutes.
3
Meanwhile, heat remaining 2 tbsp. oil in a large frying pan. Cook onion, garlic, mushrooms, and celery, stirring often, until softened and starting to brown. Sprinkle with salt, then transfer to a large mixing bowl.
4
Add bread cubes, roasted squash, broth, and parsley; toss gently to combine. Transfer to a greased 9- by 13-in. baking dish.
5
AT THE PARTY
6
Bake at 350u00b0 until warm in the center and top is just toasted and crusty, about 1 hour.
7
*If you like a heartier flavor, use dark rye. Otherwise, use light rye, a mix of rye and sourdough, or all sourdough.

1449

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds cubed butternut squash, 3 tablespoons olive oil, divided, 1 medium onion, chopped, 2 large garlic cloves, chopped, and more.

Yes, Rye And Butternut Squash Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rye And Butternut Squash Dressing

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