Indulge in the rich and comforting flavors of this Butternut Squash Slow Cooker Stuffing. This savory stuffing is made with tender butternut squash, aromatic herbs, and hearty whole grain bread. It’s the perfect side dish for your holiday table or any family gathering. Plus, it’s incredibly easy to make in the slow cooker!
This Butternut Squash Slow Cooker Stuffing is not only delicious but also nutritious. Butternut squash is packed with vitamins and minerals, including vitamin A, vitamin C, and potassium. The whole grain bread adds fiber and complex carbohydrates to keep you feeling full and satisfied.
I love making this stuffing during the holidays when I want a comforting and hearty side dish to serve alongside roasted turkey or chicken. It’s also a great option for potlucks and family gatherings. The aroma of the herbs and butternut squash filling the house as it cooks is simply irresistible!
Cuisine: American
Number of Servings: 8
Prep Time: 20 minutes
Cooking Time: 4 hours on low, 2 hours on high
Total Time: 4 hours 20 minutes – 6 hours 20 minutes
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 8 cups whole grain bread cubes
- 1 onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 cups vegetable broth
- 1/4 cup unsalted butter, melted
- Salt and pepper to taste
Equipment/Utensils Required:
- Slow cooker
- Cutting board
- Knife
- Wooden spoon
- Mixing bowl
- Serving dish
Instructions:
- In the slow cooker, combine the diced butternut squash, whole grain bread cubes, diced onion, diced celery, minced garlic, chopped parsley, chopped sage, chopped rosemary, and thyme leaves.
- In a mixing bowl, whisk together the vegetable broth and melted butter. Pour the broth mixture over the bread and vegetable mixture in the slow cooker.
- Season with salt and pepper to taste and gently toss to combine, ensuring the bread cubes are evenly coated.
- Cover and cook on low for 4 hours or on high for 2 hours, or until the butternut squash is tender and the bread is golden and crispy around the edges.
- Serve hot, garnished with additional fresh herbs if desired.
Nutritional Information (per serving):
- Calories: 220
- Total Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
Butternut Squash Slow Cooker Stuffing
Equipment
- Slow cooker
- Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Mixing bowl
- 1 Serving dish
- 6 Serving bowl
Ingredients
- 1 medium butternut squash peeled, seeded, and diced
- 8 cups whole grain bread cubes
- 1 onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh sage chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme leaves
- 2 cups vegetable broth
- 1/4 cup unsalted butter melted
- Salt and pepper to taste
Instructions
- In the slow cooker, combine the diced butternut squash, whole grain bread cubes, diced onion, diced celery, minced garlic, chopped parsley, chopped sage, chopped rosemary, and thyme leaves.
- In a mixing bowl, whisk together the vegetable broth and melted butter. Pour the broth mixture over the bread and vegetable mixture in the slow cooker.
- Season with salt and pepper to taste and gently toss to combine, ensuring the bread cubes are evenly coated.
- Cover and cook on low for 4 hours or on high for 2 hours, or until the butternut squash is tender and the bread is golden and crispy around the edges.
- Serve hot, garnished with additional fresh herbs if desired.
Notes
- Calories: 220
- Total Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
