Butternut Squash and Sausage Stuffing

Happy Thanksgiving Eve! Everyone here at Team SGP is so looking forward to a day of family,  food and gratitude, and we couldn't let the holiday pass without sharing one of our favorite Thanksgiving dishes - Butternut Squash and Sausage Stuffing. 

This stuffing is a riff on Dorie Greenspan's Pumpkin Stuffed with Everything Good, and it has been a favorite at our table for years. The not-so-secret ingredient that makes this dish such a hit is the sage-flavored sausage. If you don't have room for this on tomorrow's menu, go ahead and bookmark it for Christmas - it is sure to be requested year after year! 

Butternut Squash and Sausage Stuffing


  • 16 oz package of Sage Sausage 
  • 8 oz Havarti cheese, shredded
  • 1 large butternut squash (2-3 lbs), peeled and cubed
  • Olive oil
  • Salt and pepper, to taste
  • 1 lb loaf of French bread, cut into 1" cubes
  • 1/2 cup heavy cream 


  1. Pre-heat oven to 350 degrees.
  2. Peel and cube butternut squash. Drizzle with olive oil, salt and pepper, and toss to coat. Roast squash for approximately 30 minutes.
  3. Toast bread cubes (also at 350 degrees) for approximately 10 minutes.
  4. While squash is roasting, brown sausage in skillet over medium-high heat.
  5. Mix together bread cubes, squash, sausage and cheese.
  6. Pour cream over mixture and toss to coat.
  7. Pour stuffing into a greased 9x13 baking dish. Cover with foil.
  8. Bake stuffing for approximately 20 minutes at 350. Remove foil and bake about 10-15 minutes longer, until heated through and lightly browned.



Wishing all of you a very Happy Thanksgiving!