Squash & Oyster Stuffing

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.

Cook Time:
40 mins
Additional Time:
50 mins
Total Time:
1 hr 30 mins
10 servings


  • 10 cups cubed sourdough bread (1/2- to 1-inch pieces)

  • 2 tablespoons extra-virgin olive oil

  • 2 cups chopped leeks

  • 1 cup diced fennel bulb

  • 1 cup diced butternut squash

  • 2 cloves garlic, minced

  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried

  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried

  • 2-3 cups low-sodium broth

  • 4 tablespoons unsalted butter

  • 1 cup shucked oysters (see Tip), halved or quartered

  • ½ teaspoon ground pepper


  1. Preheat oven to 275 degrees F. Spread bread on a large baking sheet and bake until dry to the touch, about 30 minutes. Let cool. Transfer to a large bowl.

  2. Increase oven temperature to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  3. Heat oil in a large skillet over medium-high heat. Add leeks, fennel and squash; cook, stirring occasionally, until just starting to brown, 3 to 5 minutes. Reduce heat to medium and cook, stirring occasionally, until tender, 3 to 5 minutes more. Add garlic and cook, stirring, for 30 seconds. Add parsley and thyme and cook, stirring, for 30 seconds. Scrape the mixture on top of the bread. Melt butter in the pan, scraping up any browned bits, then scrape onto the bread. Add broth to taste, oysters and pepper to the bread mixture and stir to combine. Transfer to the prepared baking dish. Spray one side of a piece of foil with cooking spray and cover the stuffing, sprayed-side down.

  4. Bake for 30 minutes. Uncover and continue baking until golden brown, about 20 minutes more.


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.

Nutrition Facts (per serving)

228 Calories
9g Fat
29g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size about 3/4 cup
Calories 228
% Daily Value *
Total Carbohydrate 29g 11%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 8g 16%
Total Fat 9g 12%
Saturated Fat 4g 19%
Cholesterol 22mg 7%
Vitamin A 2109IU 42%
Vitamin C 8mg 9%
Folate 96mcg 24%
Sodium 310mg 13%
Calcium 67mg 5%
Iron 4mg 21%
Magnesium 32mg 8%
Potassium 261mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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