Butternut Squash and Gouda Stuffing

At work, there was a cooking competition the other day! They called it “Top Chef,” but since I have never watched Top Chef the actual show, I have no idea how accurate this was. Anyway, they just put out the call for everyone in our department to cook whatever they wanted, and then everyone would eat it, and vote on their favourite. Winner got a gift card. SPOILER ALERT: I did not win. But that wasn’t because this isn’t good! I was just out-cheesed by a colleague’s cheesy potato dish with cornflake topping. You can’t really fight with cheese and potatoes.

I went with this Butternut Squash and Gouda Stuffing from Simply Life, because a) it sounds delicious and I love all of its component parts, and b) I overbought on squash for the roasted squash I brought to Thanksgiving. It turned out, though, that half of the squash I had waiting in the fridge had gone a bit soft (I bought those wrapped halves of a squash, so don’t think I had to cut dubious bits off and still use the rest!). So while this should really have twice as much squash as I had, and that’s how the recipe is written, it does not accurately mirror my own squash situation.

Butternut Squash and Gouda Stuffing

1 butternut squash, peeled, seeded, and cubed
4 tbsp olive oil, divided (normally I would write 4 tbsp as 1/4 cup, which is the same, but since you’re dividing this up, I did not)
1 onion, chopped
4 stalks celery, chopped
3 cups chicken or vegetable stock
1 loaf french bread, either stale, or if originally fresh, baked in a 300-degree oven for 10 minutes, broken into 1/2″ chunks (or in my case, way bigger chunks)
2 eggs, lightly beaten
1/2 cup grated parmesan
1/2 cup grated gouda
fresh sage, to taste
fresh thyme, to taste
oregano, to taste
salt and pepper

Preheat oven to 375.
Put the squash in a baking dish and drizzle with 2 tbsp of the olive oil.
Toss to coat evenly.
Bake for 35 minutes or until fork-tender.
In a large pan or skillet, heat the other 2 tbsp of olive oil.
Add onion, celery, herbs, and seasonings and saute for 5 minutes.
Pour in the broth and bring to a simmer.
When it’s ready, stir it, the eggs, the squash, and the bread together in a big bowl.
Spread into a baking dish or roasting pan.
Sprinkle cheeses over the top.
Cover with foil and bake 30 minutes.
Remove the foil and bake another 15 minutes or until the cheese is bubbly.

I actually didn’t just not win. I also did a major number on my finger. I think I need to sharpen my knives, because it slipped off the back of the onion and riiiight into my finger. All sorts of fun adventures were had trying to stop the bleeding and get a bandaid on the thing, even though I only had one functioning hand at the time. It’s… almost better now!

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One Response to Butternut Squash and Gouda Stuffing

  1. I think this is a very creative way to make stuffing! That sounds like a fun work event/competition (Even if you didn’t win!)

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