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
Scale
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.
