Total Time
1 Hour 15 Mins
Yield
Makes 16 cups

How to Make It

Step 1

AT HOME (UP TO 1 DAY AHEAD)

Step 2

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.

Step 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.

Step 4

Add bread cubes, roasted squash, broth, and parsley; toss gently to combine. Transfer to a greased 9- by 13-in. baking dish.

Step 5

AT THE PARTY

Step 6

Bake at 350° until warm in the center and top is just toasted and crusty, about 1 hour.

Step 7

*If you like a heartier flavor, use dark rye. Otherwise, use light rye, a mix of rye and sourdough, or all sourdough.

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