Savory Butternut Squash Dressing Recipe

Name: Savory Butternut Squash Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 shallots, finely chopped; 1 cup fresh cranberries; 2 cups chicken stock or 2 cups reduced-sodium chicken broth; ½ cup uncooked wild rice, rinsed; 1 lb butternut squash, peeled, seeded and cut in 1/2-inch cubes; 1 tablespoon finely chopped fresh thyme; 1 medium onion, finely chopped; 3 stalks celery, chopped; 1 ½ cups half-and-half or 1 ½ cups light cream; 8 eggs; 1 ½ cups turkey or 1 ½ cups chicken stock or 1 ½ cups reduced-sodium broth; ¾ cup dried cranberries; 1 tablespoon finely chopped fresh sage; 8 cups dried sourdough bread cubes

Servings: persons

2 tablespoons butter
2 shallots, finely chopped
1 cup fresh cranberries
2 cups chicken stock or 2 cups reduced-sodium chicken broth
½ cup uncooked wild rice, rinsed
1 lb butternut squash, peeled, seeded and cut in 1/2-inch cubes
1 tablespoon finely chopped fresh thyme
1 medium onion, finely chopped
3 stalks celery, chopped
1 ½ cups half-and-half or 1 ½ cups light cream
8 eggs
1 ½ cups turkey or 1 ½ cups chicken stock or 1 ½ cups reduced-sodium broth
¾ cup dried cranberries
1 tablespoon finely chopped fresh sage
8 cups dried sourdough bread cubes

1
In Dutch oven melt 1 tablespoon of the butter over medium heat.
2
Add shallots.
3
Cook 1 minute.
4
Add fresh cranberries; cook for 1 minute more.
5
Add 2 cups chicken stock, the rice, and 1 teaspoon kosher salt.
6
Bring to boiling; reduce heat.
7
Simmer, covered, for 45 minutes.
8
Drain.
9
Heat oven to 350 degrees F. Return Dutch oven to medium heat.
10
Add remaining butter, squash, and thyme.
11
Cook and stir 2 minutes.
12
Add onion and celery.
13
Cook and stir 3 minutes more.
14
Sprinkle salt and pepper; set aside.
15
In bowl whisk together half-and-half, eggs, and 1-1/2 cups stock.
16
Stir in cooked rice, squash, dried cranberries, sage, and bread cubes.
17
Transfer to shallow 3-quart casserole dish.
18
Bake, covered, for 20 minutes.
19
Uncover; bake for 30 minutes more or until golden.
20
8 (1/2-cup) servings plus leftovers.

1911

kcal

Calories

158

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 2 shallots, finely chopped, 1 cup fresh cranberries, 2 cups chicken stock or 2 cups reduced-sodium chicken broth, and more.

Yes, Savory 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.

That's it — enjoy your meal!

Savory Butternut Squash Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions