Butternut Squash, Mushroom & Leek Stuffing

Pair with Sol de Sol Chardonnay

The minerality and citrus notes of this Chardonnay pair perfectly with this savory, rich and festive holiday stuffing.


  • 4 tbsp. olive oil
  • 4 cups cubed butternut squash
  • Sea salt and pepper
  • 1 large leek, trimmed with green parts removed, thinly sliced crosswise
  • 4 cups mixed mushrooms (cremini, button, portabella), sliced
  • 1 large shallot, minced
  • 2 tbsp. fresh sage leaves, chopped
  • 1 tbsp. fresh thyme leaves
  • ½ cup dry white wine
  • 4 tbsp. butter or olive oil
  • 8 cups cubed sourdough bread, toasted
  • 1 pint chicken or turkey broth
  • 2 eggs


Preheat oven to 425°. Spread the butternut squash on a large sheet pan and toss with 2 tablespoons olive oil; season with sea salt and pepper. Place in oven and roast until golden brown and softened, stirring occasionally (about 30 minutes).

Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the leeks, mushrooms and shallots and cook, stirring, until softened and mushrooms have released their liquids. Add the sage and thyme and continue to cook until mushroom juices have evaporated. Add the wine and cook, stirring and scraping up any browned bits, until wine is almost evaporated. Add the roasted squash and butter or olive oil to the pan, stirring to combine.

Remove from heat and transfer to a large bowl. Add the bread and enough broth to moisten (but not be soggy). Season with salt and pepper. Add the eggs to the mixture and toss well. Spoon the stuffing into an oiled 2-quart baking dish.  Reduce oven temperature to 400°. Cover dish with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes or until stuffing is golden on top.  

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