Butternut Squash and Andouille Stuffing

Butternut Squash and Andouille Stuffing
13 Ingredients
  • 1 small butternut squash (about 1 1/2 lb), diced
  • 3 tbsp. extra-virgin olive oil
  • kosher salt
  • Black pepper
  • 8 oz. andouille, sliced 1/4"-thick
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 10 c. torn baguette or other crusty bread, dried overnight
  • 1/4 c. fresh sage, chopped
  • 2 tbsp. chopped fresh parsley, plus more for serving
  • 2 eggs
  • 3 c. low-sodium vegetable or chicken broth
  • 4 tbsp. unsalted butter, cut into 1/2" pieces
Nutrition
283
14% daily value
12 servings
                                       
                                           
     

Fat

24% 16

Saturated

28% 6

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

9% 28

Carbs (net)

- 24

Fiber

16% 4

Sugars

- 5

Sugars, added

- 0

Protein

19% 9

Cholesterol

17% 50

Sodium

19% 449

Calcium

13% 131

Magnesium

12% 52

Potassium

9% 419

Iron

16% 3

Zinc

10% 1

Phosphorus

19% 130

Vitamin A

35% 313

Vitamin C

15% 13

Thiamin (B1)

23% 0

Riboflavin (B2)

17% 0

Niacin (B3)

26% 4

Vitamin B6

22% 0

Folate equivalent (total)

17% 67

Folate (food)

- 56

Folic acid

- 7

Vitamin B12

8% 0

Vitamin D

114% 17

Vitamin E

11% 2

Vitamin K

54% 65

Sugar alcohols

- 0

Water

- 146
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