Recipes and Cooking Winter Squash and Brown Bread Stuffing 4.5 (2) Old-fashion brown bread adds a hint of sweetness to this butternut squash stuffing. It pairs perfectly with any Thanksgiving roast turkey. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Edmund Barr Prep Time: 35 mins Bake Time: 45 mins Total Time: 1 hrs 20 mins Servings: 10 Jump to Nutrition Facts Ingredients 7 cup honey wheat bread cut into 1/2-inch cubes (7 to 9 slices) 1 16 ounce can brown bread with raisins, cut into 1/2-inch cubes (5 cups) 6 tablespoon butter or margarine 4 cup peeled and seeded winter squash, cut into 3/4-inch cubes, such as butternut or acorn squash 1 ½ cup coarsely chopped celery with tops 1 large red onion, cut into thin wedges 2 ¼ - 2 ¾ cup chicken broth ¼ cup snipped fresh sage or 2 tsp. dried sage, crushed 2 tablespoon snipped fresh Italian parsley 1 teaspoon ground nutmeg ½ teaspoon salt ½ teaspoon freshly ground black pepper Fresh sage sprigs (optional) Directions Preheat oven to 325 degrees F. Spread wheat bread cubes and brown bread cubes in 2 shallow baking pans. Melt 4 tablespoons of the butter and drizzle evenly over bread cubes; toss to coat. Bake, uncovered, for 15 to 20 minutes or until lightly toasted, stirring once. Transfer to a very large mixing bowl. In a very large skillet melt remaining 2 tablespoons butter over medium heat. Add squash. Cook, uncovered, 5 minutes, stirring occasionally. Add celery and onion; cover and cook 10 minutes more. Stir in 1/4 cup of the chicken broth. Cover and cook 5 minutes more or until squash is just tender, stirring occasionally. Remove from heat. Stir in sage, parsley, nutmeg, salt, and pepper. Add squash mixture to bread in bowl. Add 2 cups of the remaining broth; toss lightly to coat. Add enough additional broth to make a stuffing of desired moistness. Transfer stuffing mixture to a greased 3-quart casserole. Bake, covered, for 30 minutes. Uncover and bake 15 to 20 minutes more or until stuffing is heated through. Top with fresh sage sprigs, if desired. Makes 10 to 12 servings Rate it Print Nutrition Facts (per serving) 261 Calories 9g Fat 41g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 261 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 25% Cholesterol 20mg 7% Sodium 823mg 36% Total Carbohydrate 41g 15% Total Sugars 16g Protein 6g Vitamin C 12.4mg 62% Calcium 60.6mg 5% Iron 1.3mg 7% Potassium 301mg 6% Folate, total 36.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.