Cubed sourdough bread gives great texture to this winter squash- and leek-packed dressing.
Butternut Squash Sourdough Dressing
Serves: 10-12 servings
- 8 slices thick-cut bacon, cut crosswise into ½-inch-thick pieces
- 4 cups (½ inch) chopped seeded peeled butternut squash
- 2 cups chopped leeks (white and light green parts only)
- 4 cloves garlic, sliced
- 2¼ cups low-sodium chicken broth
- ¼ cup chopped fresh parsley
- 2 tablespoons maple syrup
- 1 tablespoon chopped fresh sage
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- 12 cups (1-inch) cubed day-old or toasted sourdough bread
- Preheat oven to 325°.
- In a 12-inch enamel-coated cast-iron braiser, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
- Add squash to skillet; cover and cook, stirring occasionally, for 5 minutes. Add leeks and garlic; cover and cook, stirring frequently, until squash is just tender and leek is softened, about 5 minutes. Remove from heat.
- In a large bowl, whisk together broth, parsley, maple syrup, sage, salt, and red pepper. Stir in squash mixture, bacon, and bread until well combined. Spoon mixture back into braiser. Loosely cover with foil.
- Bake for 20 minutes. Uncover and bake until top is golden brown and an instant-read thermometer inserted in center registers 165°, 10 to 15 minutes more. Let stand for 15 minutes before serving.