- 1 1/2 pounds cubed butternut squash
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 large garlic cloves, chopped
- 8 ounces cremini mushrooms, sliced
- 2 celery stalks, chopped
- 3/4 teaspoon kosher salt
- 2 loaves (1 lb. each) stale artisan-style rye bread*, cubed
- 3 to 4 cups reduced-sodium mushroom or vegetable broth, warmed
- 1/2 cup chopped flat-leaf parsley
- calories 99
- caloriesfromfat 19 %
- protein 3.3 g
- fat 2.2 g
- satfat 0.2 g
- carbohydrate 18 g
- fiber 1.9 g
- sodium 320 mg
- cholesterol 0.0 mg
How to Make It
AT HOME (UP TO 1 DAY AHEAD)
Preheat oven to 375°. Toss squash with 1 tbsp. oil. Spread out on a baking sheet and roast until tender when pierced with a fork, about 15 minutes.
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.
Add bread cubes, roasted squash, broth, and parsley; toss gently to combine. Transfer to a greased 9- by 13-in. baking dish.
AT THE PARTY
Bake at 350° until warm in the center and top is just toasted and crusty, about 1 hour.
*If you like a heartier flavor, use dark rye. Otherwise, use light rye, a mix of rye and sourdough, or all sourdough.