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Maple Roasted Squash & Stuffing Casserole

Maple Roasted Squash & Stuffing Casserole
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Maple Roasted Squash & Stuffing Casserole is a comforting fall dish that combines tender roasted butternut squash glazed with sweet maple syrup and classic, herb-infused stuffing. This one-dish casserole balances savory and sweet flavors, providing a nutrient-rich, hearty meal perfect for family dinners, holiday gatherings, or cozy weeknights.

Ingredients

Scale

Vegetables & Aromatics

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tsp fresh sage, chopped
  • 2 tsp fresh thyme, chopped

Staples & Seasonings

  • 3 tbsp olive oil
  • 1/4 cup pure maple syrup
  • Salt, to taste
  • Black pepper, to taste
  • 4 tbsp butter

Stuffing & Broth

  • 6 cups classic stuffing mix (herbs, breadcrumbs, seasoning)
  • 1 1/2 cups chicken broth or vegetable broth, warm

Optional Toppings & Variations

  • 1/2 cup toasted pecans or walnuts (optional)
  • 1/2 cup shredded sharp cheddar or Parmesan cheese (optional)
  • Crushed red pepper flakes or chopped jalapeños (to taste, optional)

Instructions

  1. Prepare the Squash: Peel, seed, and cube the butternut squash. Toss the cubes with olive oil, maple syrup, salt, and pepper. Spread them evenly on a baking sheet and roast at 400°F (200°C) for 25-30 minutes, stirring halfway, until tender and caramelized.
  2. Sauté Aromatics: While the squash roasts, melt butter in a large skillet over medium heat. Add diced onions and minced garlic, cooking until softened and translucent. Add fresh sage and thyme, cooking briefly to release their fragrance without browning the garlic.
  3. Combine Stuffing: Add stuffing mix to the skillet with the sautéed aromatics. Gradually pour in warm broth, stirring gently until stuffing is moistened but still fluffy.
  4. Mix and Assemble: Fold the roasted maple squash gently into the stuffing mixture until evenly combined. Transfer the mixture into a greased casserole dish and smooth the top evenly.
  5. Bake the Casserole: Bake the casserole at 350°F (175°C) for 20-25 minutes until heated through and the top is golden brown. For an extra crispy crust, broil for 1-2 minutes at the end, watching carefully to prevent burning.

Notes

  • Do not overcrowd the baking sheet to ensure the squash roasts instead of steaming.
  • Use pure maple syrup and adjust the quantity to your preferred sweetness.
  • Fresh sage and thyme enhance flavor much more than dried herbs—do not skip.
  • Add broth gradually to keep stuffing moist but not soggy.
  • Sprinkle chopped nuts on top before baking for added crunch.
  • To reheat without drying out, cover the casserole with foil and uncover at the end to crisp the top.

Nutrition

Keywords: maple roasted squash, stuffing casserole, fall recipe, vegetarian casserole, gluten-free casserole, comfort food, baked casserole

Find it online: https://mealsbylina.com/maple-roasted-squash-stuffing-casserole/