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Rye and Butternut Squash Dressing

Total time 1 hr, 15 mins

Makes 16 cups

Cube the bread a day or two ahead and leave it out on the counter to dry, so it will fully absorb the flavors of the dressing. (If you forget, you can dry it in a 375° oven for a few minutes.) For a moister dressing, use the larger amount of broth. This makes a good main dish for vegans (use kosher rye, which excludes dairy). But it's good with sausage too; add about 1 pound, casings removed, browned and crumbled.


  • 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

Nutrition Information

  • 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


  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.

  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.


  6. Bake at 350° 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.