Winter Squash Stuffing

Michael Anthony shares the Winter Squash Stuffing recipe from his cookbook, 'V is for Vegetable.'

Maura McEvoy

Somehow thanksgiving stuffing can be the best thing on the holiday table. I use winter squash combined with mushrooms to make a delicious dish for our celebration or for any day of the week.

V Is for Vegetables recipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC.


  • 3 Tablespoons extra-virgin olive oil
  • 2 large onions, minced
  • 3 cloves garlic, minced
  • 1 stalk celery, diced
  • 1 Cup shiitake mushrooms, quartered
  • 1 kabocha squash, roasted, peeled, and diced
  • 1 bunch kale, stemmed and blanched
  • 4 Cups day-old sourdough bread cut into large chunks
  • 1 Cup diced fresh mozzarella
  • Big pinch dried herbs
  • Salt and pepper, to taste
  • 8 Cups turkey or chicken stock


Preheat the oven to 325 degrees F. Heat the oil in a large, deep skillet over medium heat and cook the onions, garlic, celery, and mushrooms until lightly browned and soft. Add the squash, kale, bread chunks, and cheese and toss. Season with the dried herbs and add salt and pepper. Add the stock until it reaches the top of the bread (remember, the ingredients will soak up the stock as it cooks).

Cover and bake for 40 minutes, or until all the liquid has been absorbed. Remove from the oven and let sit for at least a half hour.

Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Squash Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.