Mediterranean Caramelized Butternut Squash & Cranberry Holiday Stuffing Bake
This is a warm, savory-sweet holiday bake that brings together caramelized butternut squash, dried cranberries, toasted nuts, fresh herbs, and golden bread cubes. The Mediterranean touch comes from olive oil, garlic, rosemary, thyme, and a little lemon to brighten the whole dish. It’s hearty enough to stand on its own and fits perfectly on a festive table.
Prep: 25 minutes
Cook: 45–50 minutes
Total: 70–75 minutes
Ingredients
For the stuffing:
1 medium butternut squash, peeled and cubed (about 5 cups)
3 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 cup celery, chopped
1 red apple, diced (optional but recommended)
1 cup dried cranberries
1 cup toasted pecans or walnuts, roughly chopped
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme leaves
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
6 cups rustic bread cubes, lightly toasted
1 ½ cups vegetable or chicken broth
2 large eggs, beaten
Zest of 1 lemon
2 tbsp melted butter or extra olive oil
Fresh parsley for garnish
Instructions
Heat your oven to 400°F (205°C). Line a baking sheet with parchment.
Toss the butternut squash with 2 tablespoons olive oil, salt, pepper, and a pinch of thyme. Roast for 25–30 minutes until caramelized.
While the squash roasts, heat the remaining olive oil in a skillet. Cook the onion and celery until soft. Add garlic and cook another minute.
Stir in rosemary, thyme, and oregano. Let the herbs bloom for 30 seconds.
Add dried cranberries, apple, and nuts. Cook for 2 minutes to warm everything through.
In a large bowl, add toasted bread cubes. Pour the skillet mixture over them.
Add the roasted squash to the bowl once it’s done. Gently fold everything together.
Whisk broth, eggs, lemon zest, and melted butter. Pour evenly over the stuffing mix.
Transfer the mixture to a buttered baking dish. Press down lightly so it holds together.
Bake at 375°F (190°C) for 30–35 minutes until the top is golden and lightly crisp.
Tips
Toast the bread cubes until lightly crisp to prevent sogginess.
Let the squash caramelize deeply; it adds sweetness.
Taste the herb mixture before combining to ensure seasoning is balanced.
If using broth with salt, reduce the salt added earlier.
Add an extra egg if you prefer a more “set” stuffing texture.
For a richer flavor, sauté the vegetables in butter instead of oil.
Use a mix of whole wheat and sourdough bread for depth.
If the top browns too fast, cover loosely with foil.
Add goat cheese or feta on top for a creamy finish.
Let the stuffing rest 10 minutes before serving so it holds its shape.
Variations
Feta & Olive Version: Add crumbled feta and sliced Kalamata olives.
Sausage Stuffing: Brown turkey or chicken sausage and mix it in.
Vegan Version: Skip eggs and use a flax mix plus vegetable broth.
Gluten-Free: Use gluten-free artisan bread cubes.
Spiced Version: Add cinnamon, nutmeg, and a pinch of allspice.
Fig & Almond Version: Swap cranberries for chopped dried figs and use almonds.
Citrus Herb: Add orange zest and chopped mint.
Creamy Style: Mix in ½ cup ricotta or mascarpone.
Chickpea Boost: Add roasted chickpeas for extra protein.
Extra-Green Version: Fold in sautéed spinach or kale.
Q&A
Can I prep this ahead?
Yes. Assemble everything except the broth-egg mix. Add that right before baking.
Can I freeze it?
You can freeze the baked stuffing. Reheat covered so it stays moist.
Can I use fresh cranberries?
Yes, sauté them briefly with a teaspoon of sugar to soften.
What bread works best?
Sourdough or country bread holds up well.
How do I make it sweeter?
Add more roasted squash or a drizzle of honey before baking.
How do I keep it from drying out?
Increase broth by ¼–½ cup or cover with foil halfway through.
Can I leave out the nuts?
Sure. Add pumpkin seeds if you still want crunch.
Can I swap butternut squash?
Use sweet potato or acorn squash.
Can I use premade croutons?
If they’re plain and not seasoned, yes.
What size pan is best?
A 9×13 works well, but any similar size is fine.
Nutrition
(Per Serving, Approx.)
Calories: 310
Protein: 7 g
Carbs: 42 g
Fat: 14 g
Fiber: 6 g
Sugars: 14 g
Sodium: 380 mg
Conclusion
This holiday stuffing bake checks all the boxes. It’s warm, aromatic, colorful, and both savory and sweet. The caramelized squash brings comfort, the cranberries brighten the dish, and the herbs tie everything together with Mediterranean flavor. It’s flexible enough to adapt to your table and pairs well with roasted chicken, turkey, or even a vegetarian spread. It’s the kind of dish people return to for seconds without thinking twice.