Vegan Butternut Squash and Leek Stuffing with local ingredients from New Seasons Market grocery store

Butternut Squash and Leek Stuffing


Butternut Squash and Leek Stuffing:

  • 8 tablespoons New Seasons Partner Brand Extra Virgin Olive Oil, divided
  • 5 lbs butternut squash, peeled and cubed (6-8 cups)
  • 2 medium leeks, light green and white portion, sliced and soaked in cold water
  • 2 cups diced celery (about 4 large stalks)
  • 1 cup New Seasons Partners in Crime Pinot Gris wine
  • 1 16 oz bag New Seasons Partner Brand Artisan Bread Stuffing (broken into small pieces) or 16oz Gluten Free Bread Stuffing
  • 3 tablespoons chopped fresh thyme or sage, or combination
  • 1 quart vegetable stock or mushroom stock
  • salt and pepper


  1. Preheat oven to 425°. Toss squash in 3 tablespoons of olive oil and place in one layer on a rimmed baking sheet. Sprinkle with salt and roast approximately 25 minutes or until tender. Stir halfway through.

  2. On medium heat, heat 3 tablespoons of olive oil in a sauté pan and add drained leeks, celery and 1 teaspoon salt. Stir and sauté until softened, about 5 minutes, and add wine. Increase heat to medium high and let wine reduce by half. Remove from heat.

  3. Place bread stuffing in a large bowl and add roasted squash, celery-leek mixture, herbs, 2 teaspoons salt and ½ teaspoon freshly ground black pepper. With a large spoon, mix to combine and add stock and stir until all bread is softened.

  4. Place in an oiled 9” x 13” baking dish and drizzle the top with 2 tablespoons of olive oil.

  5. At this point, you can cover and refrigerate stuffing for 3 days.

  6. When ready to serve, remove from refrigerator, uncover and place in a preheated 350° oven, for approximately 30 minutes or until the top is golden brown and it is heated through.