Roasted Butternut Squash and Wild Mushroom Dressing

Dressing has a way of quietly becoming everyone's favorite part of the holiday plate, and this one earns that devotion honestly. Roasted butternut squash brings a mellow sweetness, wild mushrooms lend an earthy, savory depth, and everything is bound together into a dish that is tender within and crisp on top. It is autumn gathered into a single pan — the kind of side that guests return to long after the turkey has been claimed.

The Roasted Harvest Base

Roast the butternut squash until its edges caramelize and its sweetness concentrates — that deep, golden color is where its flavor comes alive. Roasting rather than steaming keeps each piece distinct and rich, so it holds its own once folded into the dressing.

Caramelizing the Mushrooms and Building the Dressing

Cook the wild mushrooms in a hot pan until they release their moisture and turn deeply golden and savory, then fold them together with the squash and the bread so everything binds. Bake it until the top crisps and the inside stays tender — the contrast of crackling top and soft center is the whole pleasure of a good dressing.

Jorj Morgan

Roasted Butternut Squash and Wild Mushroom Dressing

This dressing delivers a sophisticated twist on a classic, layering sweet roasted butternut squash with earthy wild mushrooms and wilted kale. Baked to a glorious golden-brown with a crisp, butter-dotted crust, its rich, moist interior promises pure comfort.

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Prep Time 40 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8 servings

Course: Side Dish

Ingredients Method

Ingredients

  

The Roasted Harvest Base

• 1 small butternut squash, peeled, seeded, and diced into ¼-inch cubes
• 1 teaspoon ground cinnamon
• 1 teaspoon ground chili powder
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more for veggies
• ½ teaspoon coarse black pepper, plus more for veggies

The Aromatic Sauté & Caramelization

• ½ cup unsalted butter, 1 stick, plus extra for dotting
• 1 large yellow onion, peeled and diced into ¼-inch cubes
• 1 celery head, 8 or more stalks, ends trimmed and diced into ¼ inch cubes
• ½ pound fresh assorted wild mushrooms, sliced (about 2 cups)
• 2 tablespoons fresh thyme, chopped
• 1 bunch fresh kale, thick stems removed and chopped (about 4 cups)

The Structure

• 6 cups day-old crusty bread, cut into 1-inch cubes (or 1 12-ounce package unseasoned stuffing cubes)
• 1 10 ¼-ounce can condensed cream of mushroom soup
• 1 cup or more low-sodium chicken broth (or homemade stock)

Method

 

Roast the Squash

1. Preheat the oven to 400°.
2. Place the butternut squash cubes onto a baking sheet and toss with cinnamon, chili powder, salt, pepper and olive oil.
3. Roast until the cubes are soft and just beginning to brown, about 10 to 15 minutes.

Sauté the Vegetables

1. Melt the butter in a large saute pan over medium high heat.
2. Add the onion and celery. Cook until softened, about 10 minutes.
3. Add the mushrooms and thyme. Cook until golden, about another 10 minutes.
4. Stir in the kale until wilted, about 5 minutes more. Season with salt and pepper.

Toss the Dressing

1. Place the bread cubes into a large bowl.
2. Add the butternut squash and the rest of the vegetables.
3. Stir in the canned soup.
4. Add 1 cup chicken broth. Stir to combine the dressing ingredients. If it appears too dry, add more stock to get the consistency that you want.

Bake Until Golden

1. Transfer dressing to a casserole dish and dot with small pieces of butter.
2. Bake at 400°until it is cooked through, about 20 to 25 minutes.