Maple Roasted Squash & Stuffing Casserole

Maple Roasted Squash & Stuffing Casserole: Your New Favorite Comfort Food

Hey there, friend! Isla here from BiteTide. Can we just take a moment to appreciate that magical time of year when the air gets crisp, the sweaters come out, and our cravings do a complete 180? Suddenly, we’re not dreaming of light salads and grilled fish; we’re dreaming of cozy, warm, and deeply satisfying dishes that feel like a hug from the inside out. If you’re nodding along, then you and I are on the exact same wavelength, and I have the most glorious recipe to share with you today.

Let me introduce you to my Maple Roasted Squash & Stuffing Casserole. This isn’t just a side dish; it’s the main character of your cozy autumn table. Imagine this: tender, sweet cubes of butternut squash, roasted to caramelized perfection with a glossy coat of real maple syrup. Now, fold that into a savory, herby, classic stuffing that’s fluffy and moist with those little crispy edges we all fight over. It’s the beautiful mashup of sweet and savory that you didn’t know you needed, but your soul absolutely craves.

I created this recipe for those busy weeknights that still deserve a touch of magic, and for holiday tables that need a show-stopping, crowd-pleasing star. It’s deceptively simple to make, but the flavors are so complex and comforting, your guests will think you spent all day in the kitchen. My philosophy has always been that food should be fun, flavorful, and never fussy—and this casserole is the living, breathing (and deliciously fragrant) proof of that. So, tie on your favorite apron, and let’s make some kitchen magic together!

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A Kitchen Memory: Grandma Pearl’s Sweet & Savory Legacy

This recipe always takes me right back to my grandma Pearl’s kitchen. It was a small, warm room that always smelled like yeast, cinnamon, and whatever vegetable she was prepping from my grandpa’s garden. Grandma Pearl was a wizard with squash. She’d roast it, mash it, and soup it, but my favorite was when she’d candy it with a little brown sugar and butter to serve alongside her legendary Sunday roast.

One particularly chaotic Thanksgiving, when cousins were running everywhere and the turkey was taking its sweet time, she looked at a half-used box of stuffing mix and her bowl of roasted squash and had a moment of pure genius. She combined them in a big ceramic dish, gave it a stir, and popped it back in the oven. What emerged was a revelation. The sweet, soft squash melded into the savory bread, creating a texture and flavor that had everyone asking for the recipe. It was a lesson I’ve never forgotten: the best dishes often come from a place of resourcefulness, love, and a happy little accident. My Maple Roasted Squash & Stuffing Casserole is a direct descendant of that day—a little more refined, but carrying the same heart and soul of Grandma Pearl’s kitchen.

Gathering Your Flavor Crew: The Ingredients

One of the things I love most about this recipe is how humble the ingredient list is. We’re turning simple, easy-to-find items into pure comfort gold. Here’s what you’ll need, along with a few of my chef-y insights and swaps to make it your own.

• 4 cups cubed butternut or acorn squash: Butternut is my go-to for its smooth, easy-to-cube texture and mild sweetness, but acorn squash brings a slightly nuttier, denser flavor that’s just as wonderful. Chef’s Hack: Look for pre-cubed squash in the produce section to save precious time!
• 2 tbsp pure maple syrup: Please, for the love of all that is good and caramelized, use the real stuff! The imitation syrup won’t give you that deep, rich flavor or the beautiful glaze we’re after. This is our sweet superstar.
• 1 tbsp olive oil: This helps the squash roast evenly and get those gorgeous browned edges. Avocado oil works great here too if that’s what you have on hand.
• Salt & pepper to taste: Don’t be shy! Seasoning the squash before roasting is a crucial step that builds layers of flavor from the very beginning.
• 1 (6 oz) box stuffing mix (herb or cornbread-style): This is our secret weapon for effortless deliciousness. I’m a huge fan of the herb-seasoned classic, but a cornbread stuffing mix creates an incredible sweet-and-savory dynamic that pairs perfectly with the maple.
• 1¾ cups broth (chicken or veggie): This is what brings our stuffing to life. Use a good-quality broth, as its flavor will shine through. Veggie broth keeps it wonderfully vegetarian.
• 2 tbsp butter: We’re using this to sauté our aromatics, and it adds a rich, velvety undertone. For a dairy-free version, a good olive oil or even vegan butter works perfectly.
• ½ cup chopped onion & ½ cup chopped celery: This dynamic duo is the aromatic foundation of so many great dishes. They add a necessary savory crunch and depth that balances the sweetness of the squash and maple.
• Optional: chopped fresh sage or thyme for garnish: A sprinkle of fresh herbs at the end isn’t just for looks—it adds a pop of fresh, earthy fragrance that lifts the whole dish.

Let’s Get Cooking: Your Step-by-Step Guide

Okay, team! It’s time to transform these simple ingredients into the cozy casserole of your dreams. I’ll walk you through every step, with my favorite little hacks and cheers along the way. You’ve got this!

1. Preheat and Prep: First things first, get that oven roaring to a nice, hot 400°F (200°C). This high heat is key for getting our squash beautifully caramelized. While it’s heating, toss your cubed squash in a large bowl with the olive oil, maple syrup, and a generous pinch of salt and pepper. My tip? Use your hands to toss it—it’s the best way to ensure every single piece gets coated in that sweet, glossy goodness.
2. Roast to Perfection: Spread the squash out in a single layer on a baking sheet. This is non-negotiable for getting that caramelization! If the pieces are crowded, they’ll steam instead of roast. Pop them in the oven for 25-30 minutes. You’ll know they’re ready when the edges are kissed with dark brown spots and the cubes are fork-tender. The smell in your kitchen right now? That’s the sound of success.
3. Sauté the Aromatics: While the squash is working its magic, let’s build our flavor base. Melt the butter in a skillet over medium heat. Add your chopped onion and celery and sauté for about 5 minutes. We’re not looking for color here, just softness and sweetness. You should hear a gentle sizzle—that’s the sound of flavor developing!
4. Combine the Stuffing: In a large mixing bowl—I like to use the same one I tossed the squash in, because why make more dishes?—combine the dry stuffing mix with the sautéed onion and celery. Now, pour the hot broth over everything. Give it a good stir, then walk away. Let it absorb for a full 5 minutes. This patience allows the bread to fully drink up the broth and become fluffy, not soggy.
5. The Grand Merge: Now for the best part! Add your gorgeous, maple-roasted squash to the stuffing mixture. Here’s my pro tip: fold it in gently. We want to maintain the integrity of those tender squash cubes, not mash them into a paste. A few swift, gentle turns with a spatula does the trick.
6. Bake to Golden Bliss: Reduce your oven temperature to 350°F (175°C). Transfer your mixture to a greased baking dish—an 8×8 or a similar-sized round casserole dish works perfectly. Bake it for 20-25 minutes, or until the top is golden and the edges are delightfully crisp. When you pull it out, it should be bubbling slightly around the sides, and your entire home will smell like a cozy autumn dream.

How to Serve This Cozy Masterpiece

This casserole is incredibly versatile! For a stunning holiday table presentation, I love serving it right from the beautiful baking dish, garnished with a generous sprinkle of those fresh, chopped herbs. It’s the perfect partner for your roast turkey, glazed ham, or even a beautiful herb-roasted chicken. For a simple, satisfying vegetarian dinner, I’ll serve a generous scoop alongside a bright, crisp arugula salad with a lemony vinaigrette to cut through the richness. It’s a complete meal that feels both indulgent and balanced.

Ride Your Own Flavor Wave: Fun Variations

One of my core beliefs at BiteTide is that recipes are a starting point for your own creativity! Don’t be afraid to play with this one. Here are a few of my favorite twists:

• Apple & Sausage Twist: Add one diced apple (like Honeycrisp) to the skillet when you sauté the onions and celery. Brown ½ lb of loose breakfast sausage (mild or spicy!) and mix it in with the stuffing.
• Nutty & Cheesy Delight: For a rich, decadent version, fold in ½ cup of toasted pecans or walnuts and ½ cup of sharp shredded white cheddar or gruyère cheese before baking.
• Gluten-Free & Whole-Grain: Swap the boxed stuffing mix for 4 cups of cubed, dried gluten-free bread or a cooked wild rice blend. You may need to adjust the broth slightly.
• Spicy & Sweet: Add a pinch of cayenne pepper or a drizzle of hot honey over the squash before roasting for a wonderful sweet heat.

From My Kitchen to Yours: A Few Final Thoughts

This recipe has been a real journey for me. It started as that happy accident in Grandma Pearl’s kitchen and has evolved through countless tests in my own. I’ve made it for fussy toddlers (who miraculously asked for seconds), for fancy Friendsgiving dinners where it stole the show, and for countless “just because” Tuesday nights when I needed a big dose of comfort.

One of my favorite kitchen stories involves this casserole and my then-boyfriend-now-husband. I was trying to impress his family for the first time and was so nervous I almost burned the squash. I salvaged it, threw the whole thing together with my heart pounding, and when his notoriously picky little sister went back for a third helping, I knew it was a keeper. The moral of the story? Even when things feel a little chaotic, good food and good intentions always win. Don’t stress over perfection—just focus on the love you’re putting into it. That’s the real secret ingredient.

Your Questions, Answered!

I’ve made this casserole more times than I can count, and I’ve heard all your brilliant questions! Here are the answers to the most common ones.

Q: Can I make this casserole ahead of time?
A: Absolutely! This is a fantastic make-ahead dish. You can assemble the entire casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready, just pop it in the oven straight from the fridge. You may need to add 5-10 minutes to the baking time since it will be starting from cold.

Q: My stuffing turned out a bit soggy. What happened?
A> The most common culprit is too much liquid. Make sure you’re using the exact broth measurement, and that your squash is properly roasted, not steamed. If the squash releases a lot of liquid when you fold it in, that can add to the sogginess. Another tip: don’t skip the step of letting the stuffing mix absorb the broth for the full 5 minutes before adding the squash.

Q: What’s the best way to cut a butternut squash without a struggle?
A> It can be a tough customer! My best hack is to poke the whole squash a few times with a fork and microwave it for 2-3 minutes. This softens the skin just enough to make it much easier to peel and cut. Always use a sharp, heavy chef’s knife and a stable cutting board for safety.

Q: Can I use fresh bread instead of a stuffing mix?
A> You sure can! Use about 6 cups of day-old, cubed bread (a rustic sourdough or French bread is perfect). Toss the bread cubes with the sautéed veggies, and then use about 1 ¼ to 1 ½ cups of broth, just until the bread is moistened but not swimming. Season well with dried herbs like sage, thyme, and rosemary since the boxed mix already contains seasoning.

Nutritional Information*

*Please note: This is an estimated nutritional breakdown based on the specific ingredients I used. Your actual numbers may vary depending on brands and specific quantities.

Per Serving (yields 8 servings):
Calories: ~280 | Total Carbohydrates: 35g | Dietary Fiber: 3g | Sugars: 9g | Total Fat: 12g | Saturated Fat: 4g | Protein: 5g | Sodium: 480mg

And there you have it! My ultimate guide to a dish that’s close to my heart and a permanent star on my fall menu. I truly hope this Maple Roasted Squash & Stuffing Casserole brings as much joy and comfort to your table as it has to mine. If you make it, I’d be absolutely thrilled to see it! Tag me on Instagram @BiteTide or drop a comment below. Happy cooking, my friend!

– Isla 💛