Lunch: Rye and Butternut Squash Dressing Recipe | MyRecipes

Cube the bread a day or two ahead and leave it out on the counter to dry, so it will fully absorb the flavors of the dressing. (If you forget, you can dry it in a 375 ° oven for a few minutes.) For a moister dressing, use the larger amount of broth. This

Ingredients

1 1/2 pounds cubed butternut squash
3 tablespoons olive oil, divided
1 medium onion, chopped
2 large garlic cloves, chopped
8 ounces cremini mushrooms, sliced
2 celery stalks, chopped
3/4 teaspoon kosher salt
2 loaves (1 lb. each) stale artisan-style rye bread*, cubed
3 to 4 cups reduced-sodium mushroom or vegetable broth, warmed
1/2 cup chopped flat-leaf parsley

Instructions

Preheat oven to 375 °. Toss squash with 1 tbsp. oil. Spread out on a baking sheet and roast until tender when pierced with a fork, about 15 minutes.
Meanwhile, heat remaining 2 tbsp. oil in a large frying pan. Cook onion, garlic, mushrooms, and celery, stirring often, until softened and starting to brown. Sprinkle with salt, then transfer to a large mixing bowl.
Add bread cubes, roasted squash, broth, and parsley; toss gently to combine. Transfer to a greased 9- by 13-in. baking dish.

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