Rye And Butternut Squash Dressing

  1. AT HOME (UP TO 1 DAY AHEAD)
  2. Preheat oven to 375u0b0. Toss squash with 1 tbsp. oil. Spread out on a baking sheet and roast until tender when pierced with a fork, about 15 minutes.
  3. Meanwhile, heat remaining 2 tbsp. oil in a large frying pan. Cook onion, garlic, mushrooms, and celery, stirring often, until softened and starting to brown. Sprinkle with salt, then transfer to a large mixing bowl.
  4. Add bread cubes, roasted squash, broth, and parsley; toss gently to combine. Transfer to a greased 9- by 13-in. baking dish.
  5. AT THE PARTY
  6. Bake at 350u0b0 until warm in the center and top is just toasted and crusty, about 1 hour.
  7. *If you like a heartier flavor, use dark rye. Otherwise, use light rye, a mix of rye and sourdough, or all sourdough.

butternut squash, olive oil, onion, garlic, cremini mushrooms, celery stalks, kosher salt, loaves, mushroom, flatleaf

Taken from www.myrecipes.com/recipe/rye-butternut-squash-dressing (may not work)

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