Description
This Maple Roasted Squash & Stuffing Casserole is a cozy, crowd-pleasing dish that perfectly balances tender roasted butternut squash with a savory herb stuffing, all glazed lightly with natural maple syrup for a touch of sweetness. Easy to prepare and bursting with seasonal flavors, this casserole is ideal for holiday tables, family dinners, and comforting meals all year round.
Ingredients
Scale
Main Ingredients
- 4 cups butternut squash, peeled and cubed
- 3 tablespoons pure maple syrup
- 1 package (about 6 cups) herb stuffing mix
- 2 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups warm vegetable broth
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare and roast the squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into even pieces, then toss with 1 tablespoon of olive oil, salt, and pepper. Spread the cubes evenly on a baking sheet. Roast for 25-30 minutes, stirring once halfway through, until the squash is golden and tender.
- Sauté the aromatics: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a pan over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 5 minutes until soft and fragrant to build a rich base flavor.
- Prepare the stuffing mix: In a large bowl, combine the herb stuffing mix with the sautéed onion and garlic. Slowly pour in the warm vegetable broth, stirring gently until the stuffing is moist but not soggy. Add the chopped fresh sage, thyme, and rosemary, stirring to incorporate the fragrant herbs evenly.
- Combine squash and stuffing: Fold the roasted butternut squash gently into the stuffing mixture, taking care not to mash the cubes. Drizzle the maple syrup evenly over the combined ingredients and mix lightly to distribute the sweetness.
- Bake the casserole: Transfer the mixture to a greased casserole dish and spread it out evenly. Bake in a 375°F (190°C) oven for 25-30 minutes, until the top turns golden brown and the casserole is heated through.
Notes
- Cut squash into uniform cubes for even roasting and texture.
- Use pure, fresh maple syrup for the best flavor and a subtle caramelized finish.
- Do not over-moisten the stuffing to maintain ideal texture during baking.
- For a crunchy topping, sprinkle crushed nuts or breadcrumbs tossed with olive oil before baking.
- Let the casserole rest for 5-10 minutes after baking to set flavors and make slicing easier.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Maple roasted squash, stuffing casserole, holiday side dish, fall recipe, gluten free casserole, butternut squash dish, cozy casserole
