If you adore cozy, hearty dishes that bring together a beautiful blend of textures and vibrant flavors, then you are going to fall head over heels for this Butternut Squash, Cranberry, and Lentil Stuffing Recipe. It’s a wonderful twist on traditional stuffing, packing each bite with sweet butternut squash, tangy cranberries, and protein-rich lentils, all perfectly seasoned to comfort your soul. Whether it’s a festive occasion or just a weeknight meal that needs a touch of love, this recipe delivers warmth and satisfaction in every forkful.
Ingredients You’ll Need
The magic of this Butternut Squash, Cranberry, and Lentil Stuffing Recipe lies in its simple yet thoughtfully chosen ingredients. Each element plays a key role, from the hearty lentils that bring substance, to the sweetness of butternut squash that gives it a vibrant color, and the cranberries that provide bursts of tartness, all balanced with fragrant herbs and buttery goodness.
- Green lentils (1 1/2 cups): These provide a tender firmness and earthiness that balances the sweetness of the squash.
- Water (2 1/4 cups): Essential for cooking the lentils perfectly without losing their texture.
- Bay leaf (1): Adds a subtle layer of aromatic depth to the lentils as they cook.
- Garlic (3 cloves, smashed and minced): Brings warmth and a savory punch in two stages of the recipe.
- Dried sage and thyme (1/2 tsp sage, 1/4 tsp thyme, plus more for later): These herbs give the stuffing its classic, comforting flavor.
- Salt and pepper: Key seasonings to enhance all the fresh flavors.
- Day-old French bread (3/4 loaf, about 8 cups): Perfect for absorbing broth and crisps beautifully when toasted.
- Salted butter (8 tablespoons total): Adds richness and helps sauté the veggies to perfection.
- Butternut squash (5 cups, chopped bite-sized): Sweet, tender, and giving the dish gorgeous color and texture.
- Onion (1 large, chopped): Adds savory sweetness and depth to the veggie mix.
- Celery (2 cups, chopped): Crunchy and refreshing, it balances the softness of squash and lentils.
- Kosher salt (2 teaspoons): Ensures the vegetables are perfectly seasoned from the start.
- Dried parsley (1 tablespoon): Brings a fresh, herbaceous note to brighten the stuffing.
- Dried cranberries (1 1/2 cups): Juicy bursts of tartness that complement the squash’s sweetness.
- Chicken broth (3 cups): The liquid that transforms the toasted bread into soft, flavorful stuffing.
How to Make Butternut Squash, Cranberry, and Lentil Stuffing Recipe
Step 1: Cook the Lentils
Begin by rinsing your lentils and making sure they’re free of any debris. Place them in a pot with water, a bay leaf, minced garlic, sage, thyme, and a pinch of pepper, but hold off on adding salt till the end. Bring this to a boil, then lower the heat to a gentle simmer for about 10 minutes. You want the lentils tender but still holding their shape, never mushy. Once cooked, add salt and strain out the bay leaf.
Step 2: Prepare the Bread
The bread is the canvas for this stuffing, so drying it out ensures it’ll soak up lots of flavor without turning soggy. If your bread isn’t day-old and dried, just spread torn pieces on a baking sheet and toast in a 300°F oven for 12 minutes until nicely crisped but not browned.
Step 3: Sauté the Vegetables
Heat butter in a large skillet until melted and shimmering. Add chopped butternut squash, onion, and celery, seasoning with salt, pepper, parsley, and sage. Sauté for 10 to 15 minutes, stirring occasionally, until the squash is fork tender yet intact. This step is where the stuffing starts to develop its signature balance of soft and crisp textures.
Step 4: Stir in Garlic and Cranberries
Toss in the remaining minced garlic and dried cranberries, cooking just long enough to release their fragrance—about a minute. Then melt more butter into the mixture for richness, and turn off the heat. This blend is a beautiful symphony of flavors you’ll love.
Step 5: Assemble the Stuffing
Spray a 9×13 inch casserole dish with nonstick spray to prevent sticking. In a large bowl, combine the toasted bread, cooked lentils, and vegetable mixture. Pour the chicken broth over everything and stir gently to evenly distribute moisture.
Step 6: Bake to Perfection
Transfer the stuffing mixture into your prepared baking dish. Cover it tightly with foil and bake in a 350°F oven for 40 minutes. Then remove the foil and bake for another 15 to 20 minutes to brown the top. If you love a crispy crust, a couple of minutes under the broiler is the cherry on top, but this is totally up to your preference.
How to Serve Butternut Squash, Cranberry, and Lentil Stuffing Recipe
Garnishes
To give your Butternut Squash, Cranberry, and Lentil Stuffing Recipe a fresh, garden-fresh touch, sprinkle chopped fresh parsley or thyme leaves just before serving. A light drizzle of melted butter over the top adds extra shine and decadence. If you want a bit of crunch, toasted pecans or walnuts scattered on top make a delightful addition.
Side Dishes
This stuffing pairs wonderfully with roasted turkey or baked chicken, but it also holds its own as a vegetarian main when served alongside sautéed greens or a crisp kale salad. Roasted Brussels sprouts or glazed carrots add a colorful, seasonal touch that complements the sweetness and earthiness of the stuffing beautifully.
Creative Ways to Present
Thinking beyond the casserole dish? Try stuffing your favorite winter squash halves with this mixture for festive individual servings. Or, for a fun twist, spoon it into phyllo cups and bake briefly for bite-sized appetizers that pack all the flavors of this beloved recipe. It’s a crowd-pleaser no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover stuffing can be kept in an airtight container in the refrigerator for up to 4 days. Its flavors actually deepen overnight, making next-day servings even more delicious. Reheat gently to avoid drying it out.
Freezing
This Butternut Squash, Cranberry, and Lentil Stuffing Recipe freezes beautifully. Portion it into freezer-safe containers or bags, label, and store for up to 3 months. Thaw overnight in the fridge before reheating for best texture and taste.
Reheating
To reheat, place the stuffing in a baking dish covered with foil and warm in a 350°F oven until heated through, about 20-30 minutes. Adding a splash of broth to moisten before heating can bring back its cozy softness. Alternatively, microwave portions covered with a damp paper towel for speedy, tasty results.
FAQs
Can I make this stuffing vegetarian?
Absolutely! Simply swap the chicken broth for a rich vegetable broth, and the Butternut Squash, Cranberry, and Lentil Stuffing Recipe becomes fully vegetarian without sacrificing any flavor.
What if I don’t have day-old bread?
No worries! Just toast fresh bread in the oven at 300°F for about 10-12 minutes to dry it out so it can soak up the broth properly without becoming mushy.
Can I use fresh herbs instead of dried?
You can, but because fresh herbs are more delicate, add them later in the cooking process—right in with the garlic and cranberries—to preserve their bright flavor.
Is it possible to make this recipe gluten-free?
Definitely! Use gluten-free bread that’s firm and day-old or toasted. The rest of the ingredients naturally don’t contain gluten, making this a great option for gluten-sensitive guests.
How far ahead can I prepare the stuffing?
You can assemble the entire stuffing a day ahead and refrigerate it before baking. Just bring it to room temperature before placing it in the oven, and adjust baking time as needed.
Final Thoughts
This Butternut Squash, Cranberry, and Lentil Stuffing Recipe is a must-try for anyone who loves seasonal, comforting dishes with a twist. It’s full of heart, flavor, and those little details that make all the difference at the dinner table. I hope you enjoy making and sharing it as much as I do!
Print
Butternut Squash, Cranberry, and Lentil Stuffing Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Butternut Squash, Cranberry, and Lentil Stuffing is a hearty, flavorful side dish perfect for holiday meals or cozy family dinners. Combining tender green lentils with sweet butternut squash, tart cranberries, and aromatic herbs, it offers a delightful balance of textures and tastes. Toasted bread soaks up savory chicken broth, enriched by sautéed veggies and butter, then baked to golden perfection with an optional crisp topping.
Ingredients
Lentils
- 1 & 1/2 cups dry green lentils
- 2 & 1/4 cups water
- 1 bay leaf
- 1 clove garlic (smashed and minced or 1 teaspoon jarred)
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried thyme
- Pepper to taste
- 1/2 teaspoon salt (added after cooking)
Bread
- 3/4 loaf day-old French bread (torn into about 8 cups bite-size pieces)
Vegetables and Seasonings
- 2 tablespoons salted butter (for sautéing)
- 5 cups butternut squash (chopped bite-size)
- 1 large onion (chopped)
- 2 cups celery (chopped)
- 2 teaspoons kosher salt
- 1 & 1/2 teaspoons pepper
- 1 tablespoon dried parsley
- 2 teaspoons dried sage
- 2 cloves garlic (smashed and minced)
- 1 & 1/2 cups dried cranberries
- 6 tablespoons salted butter (added later)
Liquids
- 3 cups chicken broth
Instructions
- Prepare Lentils: Rinse and pick through the lentils to remove any debris. Place them in a small pot with 2 1/4 cups water, bay leaf, 1 clove garlic, 1/2 teaspoon dried sage, 1/4 teaspoon dried thyme, and pepper. Do not add salt yet.
- Cook Lentils: Bring the pot to a boil over medium-high heat. Once boiling, reduce heat to low and cover. Cook undisturbed for about 10 minutes.
- Check Lentils for Doneness: Taste the lentils to ensure they are tender but still firm. Continue cooking briefly if they are chalky, but avoid mushiness.
- Season and Remove Bay Leaf: Add 1/2 teaspoon salt to the cooked lentils, remove the bay leaf, and keep the lid on. Set aside.
- Toast the Bread: Preheat the oven to 300°F. Tear or chop the day-old bread into bite-size pieces and spread on a baking sheet. Bake for 12 minutes until dry. Remove and increase oven temperature to 350°F.
- Sauté Vegetables: In a large skillet, melt 2 tablespoons butter over medium-high heat. Add butternut squash, onion, and celery. Season with 2 teaspoons kosher salt, 1 1/2 teaspoons pepper, 1 tablespoon dried parsley, and 2 teaspoons dried sage.
- Cook Vegetables: Sauté for 10-15 minutes until butternut squash is fork-tender yet firm. Taste and adjust seasoning if needed.
- Add Garlic and Cranberries: Stir in 2 cloves minced garlic and dried cranberries. Cook for one minute until fragrant.
- Add Butter and Remove from Heat: Mix in 6 tablespoons butter until melted, then turn off the heat.
- Prepare Baking Dish: Spray a 9×13 inch casserole dish with nonstick spray.
- Combine Stuffing Components: In a large bowl, combine toasted bread, cooked lentils, and the sautéed vegetable mixture.
- Add Broth and Mix: Pour 3 cups chicken broth over the mixture and stir until evenly combined.
- Transfer and Cover: Place the stuffing mixture into the prepared baking dish and cover with foil.
- Bake Covered: Bake in the 350°F oven for 40 minutes.
- Bake Uncovered and Crisp: Remove foil and bake an additional 15-20 minutes until the top browns. Optionally, broil the top for 2 minutes to achieve a crispy crust.
Notes
- Using day-old bread or toasting fresh bread is essential so the stuffing absorbs the broth properly without becoming soggy.
- If you prefer a crispier top, broiling for a couple of minutes at the end is optional but recommended.
- Fresh herbs may be substituted for dried; add fresh herbs at the step when garlic and cranberries are added.
- Adjust salt and pepper seasoning throughout to suit your taste preferences.
- For a vegetarian version, substitute vegetable broth for chicken broth and use dairy-free butter options.
