Cherry Butternut Squash Stuffing


Total Time: 20 to 30 minutes
Prep: 10 minutes
Cook: 10 minutes
Yield: 1 1/2 cups or 6 (1/4 cup) servings
Level: null


  • 2/3 cup dried Montmorency tart cherries
  • 2 to 3 strips of bacon, finely diced
  • 3 tablespoons butter or margarine
  • 1/3 cup onion, finely chopped
  • 1 cup (about 1/3 pound) butternut squash, chopped
  • 1 tablespoon fresh rosemary or sage leaves, chopped
  • 3 tablespoons almonds or pecans, toasted and finely ground
  • 3 tablespoons dry bread crumbs
  • 3 tablespoons or more chicken or vegetable broth, if necessary
  • Salt and pepper to taste (used 1/4 teaspoon salt, 1/8 teaspoon pepper)


Cook bacon in a large skillet until crisp. Transfer to a large mixing bowl.

Add butter, onion and squash to bacon drippings. Cook 3 to 4 minutes, or until squash is semi-soft.

Add Montmorency tart cherries and rosemary; continue cooking until squash is soft.

Add squash mixture to bacon. Stir in nuts and bread crumbs. Mix thoroughly.

Add broth, one tablespoon at a time, if dressing is dry.

Season with salt and pepper to taste.

Recipe Tip: Use as a stuffing for stuff pork chops or pork tenderloin. This is also a good stuffing for chicken breasts or Cornish hens.