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Rye and Butternut Squash Dressing

Makes 16 cups

Total Time
1 hr 15 mins

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.

su-Rye and Butternut Squash Dressing

 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
Step 1


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


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.

Nutrition Facts

Servings Makes 16 cups

Amount Per Serving
Calories 99Calories from Fat 19
% Daily Value *
Total Fat 2.2g4%

Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 320mg14%
Total Carbohydrate 18g6%

Dietary Fiber 1.9g8%
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.