Butternut Squash Stuffing

by Jerry Edwards

Butternut Squash Stuffing


  • 2 cups Focaccio Bread Cubes
  • ¼ lb. Butter
  • 2 Small Sweet Onions- chopped coarse
  • 1 Cup Chopped Mushrooms- Portabellos, Oyster, Shitake and/ or Cremini
  • 1 cup Chicken Stock
  • 1/2 cup whole pistachios- toasted in 350 degree oven for 5 minutes (optional)
  • 1 Medium Butternut Squash
  • ½ bunch fresh thyme- peeled from stem
  • ½ bunch fresh basil sliced very thin
  • Sea Salt
  • White Pepper


Peel Butternut Squash with a vegetable peeler down to the orange flesh. Place in Microwave for 6-8 minutes until tender.  Let cool and then slice lengthwise, remove seeds and then dice into small cubes


Melt butter in a Saute Pan- Medium High.  Sauté Squash cubes, Onions and Mushrooms with some salt and pepper until vegetables are tender, pressing down on squash to make sure it is soft.  Add Thyme, and chicken stock let simmer until evaporated.  Add Basil and Pistachios then remove from fire


Stuff into cavity of bird.

Jerry Edwards is owner and cooporate chef of Chef's Expressions, the ultimate catering company.

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