This healthy oyster stuffing recipe with butternut squash is a lightened-up version of the must-have holiday side. Whether you call it stuffing or dressing, you can make it moist or crispy. If you're an extra-moist-stuffing type, bake it covered for the full 50 minutes; if you like some crispy bits on top, follow the oyster stuffing recipe as written: bake covered for about 30 minutes, then uncovered for an additional 20 minutes.
Make Ahead Tip: Toast the bread and store, uncovered at room temperature, for up to 2 days.
Look for preshucked oysters by the pound at the seafood counter or packed in plastic containers in the seafood department of most supermarkets. One 8-ounce container yields a scant 1 cup of drained shucked oysters.
about 3/4 cup
228 calories; protein 7.8g; carbohydrates 29.3g; dietary fiber 2g; sugars 3.6g; fat 9.3g; saturated fat 3.8g; cholesterol 22.1mg; vitamin a iu 2108.7IU; vitamin c 8.1mg; folate 95.5mcg; calcium 66.8mg; iron 3.7mg; magnesium 31.8mg; potassium 261.1mg; sodium 309.9mg; thiamin 0.3mg.