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Stunning plated serving of Roasted Butternut Squash and Wild Mushroom Dressing, a chef-tested recipe by Chef Jorj Morgan.
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
Cook Time 1 hour 5 minutes
Total Time 1 hour 45 minutes
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.