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+ servings

Butternut Squash Bacon Cornbread Stuffing

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 9 x13" baking dish


  • 1 9 ” baking dish of cornbread about 6 cups of cornbread cubes
  • 4 cups butternut squash 1” cubes about 1 small butternut squash
  • 2 tablespoons olive oil
  • 6 slices bacon
  • 1 white onion diced
  • 4 celery stalks finely chopped
  • 1 tablespoon fresh sage chopped, plus additional for topping
  • 1 ½ cups chicken stock
  • 2 tablespoons butter cut into approximately 1 teaspoon cubes


  • Preheat oven to 400 degrees F.
  • Spray 9x13” baking dish with cooking spray and set aside.
  • Toss butternut squash with olive oil and place on a baking sheet.
  • Bake in preheated oven for 20 minutes, until roasted.
  • While squash is roasting, cook the bacon over medium-high heat in a large skillet.
  • Once cooked, remove but keep bacon grease in the pan.
  • Add the onion and chopped celery to the bacon grease and cook over medium heat for 7-10 minutes.
  • Season with salt and pepper to taste.
  • Add sage and cook one more minute.
  • In a large bowl, combine cornbread cubes, butternut squash, bacon, and onion/celery mixture.
  • Pour the chicken broth over the mixture and toss gently to combine.
  • Pour into prepared baking dish and top with dots of butter.
  • Reduce oven heat to 350 degrees.
  • Bake stuffing in preheated oven for 30-35 minutes, until warmed through and golden on top.
  • Serve topped with additional fresh sage.
  • Enjoy!