Butternut Squash, Olive and Cranberry Stuffing

The flavors of fall get baked into this Butternut Squash, Olive and Cranberry Stuffing that’s perfect to star next to your turkey on Thanksgiving day or any time of year! 

Sourdough Butternut Squash Olive Stuffing from The Girl In The Little Red Kitchen | Serve this fall flavored stuffing alongside your turkey on Thanksgiving or anytime of the year!

It’s our last day of Friendsgiving week and if you’ve asked me, I’ve saved the best for last.  Don’t get me wrong, I loved all the recipes equally but there’s something about stuffing that calls to me.  Perhaps it’s the big bowl of baked bread with a buttery crunchy topping loaded with goodies or maybe it’s because everyone knows it’s the real star of Thanksgiving dinner.

We loved stuffing so much growing up that my mom would always make two types.  Yes two! One in the bird and one out of the bird and that tradition holds to this day.  Although truth be told, I think most of the family prefers the out of the bird crunchy stuffing and we just  make two different varieties of that.

At first I admit I was stumped with how to incorporate California Ripe Olives into this recipe but like my beet salad I played off of the sweet, salty and briny flavors.

Sourdough Butternut Squash Olive Stuffing | girlinthelittleredkitchen.com

At the beginning of the week, I briefly touched on all that goes into hosting a Friendsgiving party.  One friend will host and that’s usually the one that either a) as the biggest space or b) doesn’t mind making the turkey.  From there you fan out the rest of the duties, from the appetizers, salads, sides, desserts and drinks.   After all the host still has to clean before and after!  It’s such a fun afternoon of eating and laughter without the stress of hosting actual Thanksgiving.

No one person is responsible for the entire meal and you get to have fun! This is your chance to come up with some really creative dishes!

Of course I am still a bit of a purist at heart which is why I have this stuffing recipe but just with a tiny little twist.  I see it has Fall harvest meets with the Mediterranean. Filled with sweet roasted butternut squash, sauteed leeks, celery, dried cranberries and of course California Ripe Olives.  A sprinkle of bacon on top is the final touch to make this dish outshine any other on the table.

So what do you say?  Will you be throwing a Friendsgiving party this year?

Sourdough Butternut Squash Olive Stuffing | girlinthelittleredkitchen.com

 

To learn more about California Ripe Olives visit them on Facebook, Pinterest and Twitter.

Butternut Squash, Olive and Cranberry Stuffing
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Ingredients

  • • 1 medium butternut squash, peeled and cut into 1/2 inch dice
  • • 6 slices thick cut bacon, cooked and crumbled
  • • 1 medium leek, white parts only, cleaned and sliced
  • • 2 cups chopped celery – about 4 stalks
  • • 6 tablespoons butter, divided
  • • 1 tablespoon chopped fresh sage
  • • 4 heaping cups sourdough bread chunks
  • • 3/4 cup dried cranberries
  • • 1 -6 ounce can extra large California Ripe Olives, sliced
  • • 1 1/2 - 2 cups chicken stock

Instructions

  1. Heat your oven to 400 degrees and line a rimmed baking sheet with parchment. Add the cubed butternut squash and drizzle with 1/2 tablespoons avocado or grapeseed oil and season with salt and pepper. Roast for 35-40 minutes or until they are tender and lightly browned. Set aside when finished.
  2. While the butternut squash is roasting in a large non-stick skillet over medium heat melt 2 tablespoons of butter and add the leeks and celery. Sauté for about 10-15 minutes or until the leeks begin to soften, stirring frequently.
  3. In a large bowl combine the roasted butternut squash, sautéed leeks, celery, chopped sage, cubed sourdough bread, dried cranberries, bacon and olives. Season with kosher salt and pepper and pour over chicken stock until the bread is moist but not soaking with liquid.
  4. Transfer to 9 x13 baking dish and top with the remaining 4 tablespoons of butter. Reduce the oven temperature to 350 degrees and bake for 30-35 minutes. The top of the stuffing should be golden brown and crunchy.
  5. Remove from the oven and serve immediately.
  6. Store leftovers in an airtight container for 3-4 days.
Recipe Type: Side
http://girlinthelittleredkitchen.com/2015/11/butternut-squash-olive-and-cranberry-stuffing/

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This post is sponsored on behalf of California Ripe Olives.  As always all opinions are my own and thank for supporting brands that I work with. 

Sourdough Butternut Squash Olive Stuffing | girlinthelittleredkitchen.com

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