Go Back
+ servings
Print

Butternut Squash, Quinoa, Kale Stuffing

You won't want to wait to jump in and start devouring this Butternut Squash, Quinoa, Kale Stuffing!

Course Side Dish
Cuisine American
Keyword Butternut Squash, Quinoa, Kale Stuffing
Prep Time 18 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 3 minutes
Servings 8
Calories 854 kcal
Author Yvonne

Ingredients

  • 8 c. bread of choice cut in 1/2 in. cubes (I used a fresh baguette, but the choices are endless*)
  • 1/2 stick butter
  • 1 c. onions chopped or diced
  • 1 c. celery diced
  • 1/2 tbsp. sage
  • 1/2 tbsp. thyme
  • Salt & pepper to taste
  • 1/2 c. chicken or turkey broth
  • 1 egg
  • 2 tbsp. parsley
  • 1 c. mushrooms finely diced
  • 1 c. kale chopped
  • 2 c. butternut squash peeled, seeded, & cubed
  • 1 c. quinoa cooked

Instructions

  1. If using fresh bread for your stuffing recipe, spread out the cubes on a baking sheet and dry in a 300 degree oven for 15-20 minutes.
  2. Prep your butternut squash by coating the cubes with olive oil and roasting on a baking sheet for 35 minutes at 400.
  3. Meanwhile, prepare your base. Heat butter in a large skillet over medium heat. Add onions, celery, and spices. Cook, stirring, until all of the vegetables are tender; 5-7 minutes. Add broth; bring to a simmer and remove from heat.
  4. Beat egg with parsley in a large bowl; stir in bread cubes, broth mixture, mushrooms, kale, squash, and quinoa.
  5. Transfer to baking dish. Cover with foil and bake at 375 for 30 minutes. Uncover and bake until golden, about 20 more minutes.

Recipe Notes

[My 2 Cents]
*Alright, let's talk bread. I really wanted to find a whole wheat french baguette and was on a time crunch so I couldn't run to more than one store. I ended up with a white french baguette. Next time for sure I will be using whole wheat bread to take the nutritional value up even more. Your options for bread range anywhere from sourdough, multigrain, challah, brioche, to even potato, semolina, rye, or pumpernickel. Should you choose to use rye or pumpernickel you will want to split half and half with white because of how heavy of breads they are.
This recipe is crazy alterable. You can throw in whatever mix-ins you like (even wild rice would be yummy) or leave out anything you don't like. I will say, that the mushrooms were diced so finely I had no idea they were in there. I'm a mushroom lover, but that's perfect for the non-mushroom lover. I think it would also be tasty to throw in some small apple chunks too. See what I mean? Your options are endless. AND I made this vegetarian, you can of course add meat if you like. Anything from diced ham or salami to bacon or sausage. So live a little and mix it up!

Adapted from Slightly adapted from Food Network Magazine The Thanksgiving Issue Volume 4 No. 9

Nutrition Facts
Butternut Squash, Quinoa, Kale Stuffing
Amount Per Serving
Calories 854 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 31mg10%
Sodium 1290mg56%
Potassium 1226mg35%
Carbohydrates 150g50%
Fiber 14g58%
Sugar 18g20%
Protein 35g70%
Vitamin A 9780IU196%
Vitamin C 58.7mg71%
Calcium 445mg45%
Iron 11.4mg63%
* Percent Daily Values are based on a 2000 calorie diet.