Ingredients

The following ingredients have 10 Servings
  • 10 oz. butternut squash, (cooked)
  • 6 oz. bacon, (cooked and crumbled)
  • 6 cups toasted white bread cubes
  • 1 1/2 cups chicken broth
  • 4 tbsp. butter, (plus 6 tbsp. melted butter)
  • 1/2 onion, (diced)
  • 1 garlic clove, (minced)
  • 1 tsp. salt, (to taste)
  • 1/2 tsp. pepper, (to taste)

Instruction

  • Preheat the oven to 350 degrees.
  • Heat the 4 tbsp. of butter in a skillet and add the onions and garlic. Cook until softened, about 2-3 minutes. Add the squash and crumbled bacon and cook another minute.
  • Place the bread cubes in a 9x13" baking dish. Pour the butternut squash mixture on top and mix together.
  • Pour one cup of broth over the stuffing and gently mix. Add additional broth if necessary to reach desired consistency. I recommend only adding 1/2 cup more, for a total of 1 1/2 cups of broth.
  • Drizzle the top with the 6 tbsp. of melted butter, cover with a lid or aluminum foil and bake for 30 minutes.
  • Remove the lid or foil and bake an additional 15-20 minutes to crisp the top. Stuffing is done when lightly browned and crisp on top.