Butternut Squash and Leek Stuffing

Recipe adapted from Jeanine Donofrio


2 cups cubed butternut squash
2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 heaping cup chopped leeks, white and light green parts, rinsed well
2 celery or fennel stalks, chopped
¼ cup dry white wine
3 garlic cloves, minced
Heaping ¼ cup chopped fresh sage, plus about 12 small leaves
2 teaspoons minced fresh rosemary
Heaping 5 cups cubed sourdough bread (1-inch cubes)
1½ cups vegetable broth, more if needed
8 tiny pearl onions, peeled and sliced in half, two shallots, or one small onion
¼ cup dried cranberries or fresh pomegranate seeds
¼ cup chopped fresh parsley
sea salt and freshly ground black pepper


Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the butternut squash cubes on the pan and toss with a drizzle of olive oil and generous pinches of salt and freshly ground black pepper. Roast 25 minutes or until tender.

Reduce the oven heat to 350°F and lightly grease or spray a 7.5x10-inch (or similar) pan with olive oil.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the leeks, celery/fennel, and generous pinches of salt and pepper and cook until translucent, about 5 to 7 minutes. Add the garlic, chopped sage, and rosemary and stir. Add the wine, stir, and cook for 30 seconds.

Stir in the bread, then 1 cup of the broth, and gently toss until the bread cubes are evenly coated. Transfer to a baking dish and drizzle on the remaining ½ cup of broth, especially over areas that may seem dry. Evenly distribute the butternut squash, pearl onions, and sage leaves through the spaces between the bread. Drizzle 1 tablespoon of olive oil on top along with a few more pinches of salt and pepper.

Bake for 20 to 25 minutes or until the bread is golden brown on top. Sprinkle on the cranberries or pomegranate seeds and chopped parsley, and serve.