Butternut Squash Stuffing with Mushrooms and Apples
June 21, 2021
This is no ordinary Thanksgiving stuffing! It's "stuffed" with butternut squash, cremini (baby bella) mushrooms, and apples, and seasoned with nutmeg and cinnamon, and fresh sage and rosemary. And, it's vegan!
You can use whatever bread you prefer in stuffing, but if you're not sure which bread works best, I recommend using white bread. This seems to be what most people prefer in their stuffing, and it'll give you a classic stuffing flavor. I like the White Bread Done Right from Dave's Killer Bread because it's organic and made without bleached flour and other highly processed ingredients.
My favorite apples to use in this recipe are Gala, Pink Lady, or Fuji. I'll usually choose based on which variety looks the freshest in the supermarket. These varieties will add a little sweetness and blend right in with the other ingredients in the stuffing without overpowering it.
Most store-bought vegan butter brands will work for this recipe, such as Earth Balance or Miyoko's. If vegan butter is unavailable in your area, or unreasonably priced, try my homemade vegan butter recipe.
For the best results, you'll want to start this recipe a day in advance so you can dry out the bread. Put slices into a large bowl and rotate them a few times while they're drying so all the pieces dry out evenly. Alternately, you can spread the slices out in a single layer on baking trays or parchment paper to dry. Leave them out overnight or 8 hours.
If you are in a last-minute bind and you don't have an extra day to dry the bread, you can use the oven. Spread the bread out onto baking trays and bake at 350°F (180°Celsius) for 3-5 minutes, until just dried, but not toasted.
Butternut Squash Stuffing with Mushrooms and Apples
Yield10 servings
Prep Time25 minutes
Cook Time50 minutes
Total Time75 minutes
Ingredients
- 1 24 oz. loaf of white bread (such as Dave's Killer White Bread Done Right)
- 1 lbs. butternut squash, cubed in 1/2" pieces (about 3 1/4 cups)
- 8 oz. baby bella (cremini) mushrooms, sliced
- 1 medium Gala, Fuji, or Pink Lady apple, peeled, cored, and chopped
- 2 tbsp. extra-virgin olive oil
- salt & pepper
- 3/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 tbsp. ground flaxseed
- 2 1/2 tbsp. water
- 1/2 cup vegan butter (1 stick)
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 tbsp. fresh sage leaves, chopped
- 1 tbsp. fresh rosemary, chopped
- 2 cup low-sodium vegetable broth
Instructions
Leave your bread to dry overnight (or 8 hours). You can either spread the slices out in a large mixing bowl and rotate them a few times while they’re drying, or spread the slices out on large baking trays so all the pieces dry evenly. (See notes for instructions if you can’t wait 8 hours). After the bread is dry, use a serrated (bread) knife to cut into 1-inch pieces and add it to a large mixing bowl.
![dried bread cubes in a bowl]()
Preheat your oven to 400°F (205°C).
In a large mixing bowl, combine your cubed butternut squash, sliced baby bella mushrooms, and chopped apple. Add in olive oil, salt, pepper, cinnamon, and nutmeg and toss until everything is coated.
![butternut squash, apples, and mushrooms in a bowl tossed in oil, cinnamon, nutmeg, salt, and pepper]()
Spread your squash, mushrooms, and apples in a single layer on a large baking tray (you may need 2 baking trays). Roast until the squash is fork-tender, about 20 minutes. When finished, reduce the oven temperature to 350°F (180°C).
Meanwhile, mix your ground flaxseed and water in a small bowl or cup and set aside for at least 5 minutes before using.
In a large saute pan, melt your vegan butter over medium-high heat, then add your onions and celery. Cook until the onions are translucent. Then, add in your sage and rosemary and cook for one minute longer. Remove from heat.
Once your squash is roasted and onions are cooked, you can begin to combine everything. To the large mixing bowl with the bread, add the squash, mushrooms, and apples, then add the onion and celery along with all the vegan butter and herbs from the pan. Then add your water and flax mixture, and mix everything well so the bread is evenly coated. Finally, begin adding the vegetable broth slowly. You may not need all of the broth, so start with about half, and mix well. Keep adding until the bread is damp, but not soggy.
Grease a large (3- to 4-quart) casserole dish, then add the stuffing to the dish. Cover with foil and bake at 350°F (180°C) for 20 minutes. Remove the foil and bake 10-15 minutes longer. Then, remove from the oven, allow to cool slightly, and serve!
Notes & Hints
Feel free to use any bread you like for this recipe, but white sandwich bread is usually the most-liked bread for stuffing. I used Dave's Killer White Bread for this recipe.
You could cut the bread before drying it out, but I find that it's easier to cut after it's dry.
If you are in a last-minute bind and you don't have an extra day to dry the bread, you can use the oven. Spread the bread out onto baking trays and bake at 350°F (180°C) for 3-5 minutes, until just dried, but not toasted.
Store leftovers in an airtight container in the refrigerator, or freeze for longer storage. Reheat in the oven at 350°F for 10-15 minutes.
Nutrition Data
Serving Size: 1/10 of recipe; Calories: 337; Fat: 15 g.; Saturated Fat: 7 g.; Cholesterol: 0 mg.; Sodium: 466 mg.; Carbohydrates: 46 g.; Fiber: 6 g.; Sugar: 7 g.; Protein: 6 g.; Vitamin A: 256 mcg. RAE; Vitamin B12: 0 mcg.; Vitamin C: 8 mg.; Vitamin D: 0 mcg.; Calcium: 32 mg.; Iron: 2 mg.; Potassium: 333 mg.; Zinc: 0 mg.Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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