Go Back

Butternut, Mushroom & Kale Dressing

Servings 8 Servings
Author Kath Younger


  • 4 cups of cubed bread about half a loaf
  • 2 cups of cubed butternut squash a small squash
  • 1/2 lb shitake mushrooms trimmed and sliced
  • 1 large bunch of kale trimmed and chopped
  • ~7 fresh sage leaves minced
  • 2 cloves of garlic pressed
  • 1 tsp kosher salt
  • Pepper to taste
  • 1.5 cups vegetable broth
  • 1 tablespoon Parmesan cheese
  • Cooking oil as needed


  • Preheat oven to 400*.
  • Toss cubed squash in cooking oil and roast for about 40 minutes, until it begins to brown and is fork tender.
  • Turn oven heat down to 350*.
  • Meanwhile, heat oil in a skillet and sauté mushrooms until they begin to brown.
  • Add sage and garlic and cook for 2 minutes.
  • Add kale and cook until kale is wilted down.
  • Toss bread, squash and cooked mushrooms and kale together into a 2 quart casserole dish.
  • Pour broth over top.
  • Cover with a lid or foil and bake for 30 minutes.
  • After 30 minutes, add Parmesan cheese and bake for 10-15 more minutes or until top is crispy.