Vegetarian Butternut Squash Mushroom Stuffing

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Sides
Vegetarian Butternut Squash Mushroom Stuffing

Thanksgiving is a time for giving thanks and spending time with family, but it’s also a time for indulging in all of your favorite comfort foods. If you’re looking for a vegetarian stuffing recipe that will please even the biggest meat-eaters at your table, look no further than this Butternut Squash Mushroom Stuffing. It’s loaded with flavor and filling ingredients, so no one will miss the turkey!

How to Make Vegetarian Stuffing for Thanksgiving

Mmm, stuffing. Is there anything more comforting on a cold winter day? This Vegetarian Butternut Squash Mushroom Stuffing is the best way to enjoy all the traditional flavors of Thanksgiving stuffing without the meat. It’s packed with flavor from the sautéed vegetables, herbs and spices, and the butternut squash and mushrooms give it a hearty texture that will satisfy even the most ardent carnivores.

This vegetarian stuffing recipe is also easy to make ahead of time, so it’s perfect for busy weeknights or holiday dinners. Just sauté the vegetables and toast the bread cubes in advance, then mix everything together and bake it before serving. You can even make it the day before and reheat it before your guests arrive. It’s sure to warm you up from the inside out!

To make it, simply place cubed whole wheat bread on a baking sheet. You can use baguette, sandwich bread, ciabatta or another fiber-rich option of your choice. Toast the bread cubes in the oven at 275 degrees for 45 minutes, tossing it halfway through the cooking time. Once they’re nice and crispy, remove them from oven and increase the temperature to 350 degrees.

Next, heat light butter and olive oil in a skillet and add chopped onions, diced celery, minced garlic and sliced cremini mushrooms. Cook the veggies for eight minutes, then add butternut squash cubes and cook for another five minutes.

Transfer your sautéed vegetables to a mixing bowl and stir in the toasted bread, fresh thyme, fresh rosemary, fresh sage and black pepper. Toss to combine and transfer the stuffing to a baking dish. Pour vegetable broth over the mixture and cover it with foil. Bake the stuffing for 30 minutes, then remove the foil and bake uncovered for another 15 minutes.

This vegetarian stuffing recipe makes 12 servings. Each serving contains 128 calories. On a Nutrisystem weight loss plan? Count it as one SmartCarb and one Extra.

More Healthy Vegetarian Thanksgiving Recipes

Servings: 12

Calories per Serving: 128

On Nutrisystem, Count As: 1 SmartCarb and 1 Extra

Ingredients:

  • 1 loaf whole wheat bread (baguette, sandwich bread, ciabatta, etc.), cubed
  • 1 Tbsp. light butter
  • 1 Tbsp. olive oil
  • ½ onion, chopped
  • 3 stalks celery, diced
  • 2 cloves garlic, minced
  • 8 oz. cremini mushrooms, sliced
  • 2 cups butternut squash, cubed
  • 2 tsp. fresh thyme, chopped
  • 2 tsp. fresh rosemary, chopped
  • 2 Tbsp. fresh sage, chopped
  • ¼ tsp. black pepper
  • 1 cup vegetable broth, low sodium

Directions:

  1. Place cubed bread on a baking sheet and toast in the oven at 275°F for 45 minutes, tossing it halfway through the cooking time. Once done, remove from oven and increase the temperature to 350°F.
  2. Heat butter and oil in a skillet and add onions, celery, garlic and mushrooms. Cook for 8 minutes.
  3. Add butternut squash and cook for another 5 minutes.
  4. Transfer sautéed vegetables to a mixing bowl and stir in bread and seasonings. Toss to combine.
  5. Transfer to a baking dish. Pour broth over mixture.
  6. Cover with foil and bake for 30 minutes, then uncovered for another 15 minutes.
Click to rate this recipe!
[Total: 4 Average: 4.8]