Okay, honest confession time…

This Butternut Squash, Date & Apple Stuffing is the one dish I manage to burn almost every year—only slightly, but enough that it’s become a bit of a running family gag. My cousin calls it the “well-loved” corner (no one actually avoids it, by the way). I remember the first time I chucked in dates, thinking it would be all fancy and chef-like, but I’d accidentally bought prunes. Not. The. Same. At all! Anyway, these days it’s one of those recipes that feels right for any fall gathering—tho, to be fair, I made it on a rainy March Tuesday once and no one complained; as long as it’s in the oven, the house basically smells like a hug. Honestly that’s the only kind of air freshener I want.

Why You’ll Love This Recipe (Trust Me, I Live For It!)

I whip this up when I want something hearty but also a bit fresh—my family goes bananas for it (not literally, I tried throwing bananas in once as a dare, don’t recommend). The sweet and savory thing, with the squishy bits of date and tender apple chunks, it really hits that comfort-food spot. Plus, if you’ve got a vegetarian mate at the table (or, like, eight of them), this is my never-fail crowd-pleaser. I always used to dredge my stuffing in gravy just to make it edible, but this one? Actually tastes good by itself—which still shocks me every Thanksgiving.

What You’ll Need (And What You Can Totally Swap)

1 medium butternut squash, peeled + cubed (in a rush? Pre-cubed is a lifesaver, honestly)
2 tart apples, cored + diced (I usually grab Granny Smith, but Pink Lady is lush, too)
1 cup dates, pitted + rough chopped (sometimes I use dried figs if they’re lurking in my pantry)
1 big onion, any color—red onion is a bit sweeter if that’s your thing
3 celery stalks, chopped
4 cups cubed sourdough or rustic bread (my nan swore by Pepperidge Farm, but basically any loaf works, even the sad, stale one at the back of the counter)
1/2 cup (1 stick) salted butter—use olive oil if you’re dairy-free
2 eggs (sometimes I skip these for my vegan pals; a flax egg is a decent stand-in)
1 1/2 cups veggie stock—okay, sometimes I cheat and use water plus half a bouillon cube
2 tsp fresh sage, minced (dried works in a pinch; don’t sweat the small stuff)
Small handful parsley, chopped
Big pinch of black pepper (and salt, obv.)

How I Actually Make This (Step by Step, But Not Too Fussy)

Preheat your oven to 200°C (just over 400°F, if you’re old school), and grease a casserole dish (9x13in is perfect, but if you only own something round, use that—stuffing is very forgiving).
Toss the butternut cubes with a splash of olive oil, salt, and pepper. Spread them on a tray and roast for about 25 minutes. They should smell amazing and be just about fork-tender—if you’re impatient like me, check them at 20 mins and see how they’re looking.
While that’s happening, melt butter in a big pan. Chuck in onions and celery, cook till soft, not caramelized—about 8ish minutes. (This is where I usually sneak a taste and immediately regret it cause it’s lava-hot every time.)
Add in apples. Stir things around till they soften up, 5 more minutes or so. Toss in the chopped dates, sage, and half the parsley—let it all mingle a bit.
Now, dump that golden squash into the pan along with your bread cubes. Mix it all together. I like a chunky texture, but if you want it mushy you could cube your bread smaller, or just revel in chaos.
Whisk eggs and cool-ish veggie stock together, then pour it over the whole mess in your pan. Give it a good stir. Actually, sometimes I just mix it straight in the baking dish if I can’t be bothered to clean an extra pan.
Spoon it all into your greased dish. Cover foil (unless you’ve misplaced it—in which case, a second inverted baking tray is a decent hack) and bake for 25 mins. Then, whip the foil off and bake another 20 mins for crispy magic on top.
Remove, sprinkle remaining parsley, and let it cool just a bit. If you try to eat it straight out of the oven, well, you’ll learn fast that molten dates stick everywhere.

Some Notes (You’ve Probably Figured These Out, But…)

I once tried to cut down on butter and, honestly, it just wasn’t as comforting—a good splash really helps the flavor come through. Don’t skimp unless you must.
I’ve baked it a day ahead and, weirdly, I think it tastes better the next day? Especially as leftovers, which is rare in my house!
If it ever looks too dry before baking, I just slosh in extra stock—never made it soggy yet.

Mixing It Up (What Actually Worked, And What Really Didn’t)

Throw in toasted pecans or walnuts for crunch—proper lush! But pecans burn fast, so don’t get distracted by TikTok like I did.
Swapped dates for dried apricots one time, that was surprisingly pleasant.
Tried a full-on cornbread version… not my finest hour. Got all crumbly and weird; maybe you’ll have better luck but I’ll stick with sourdough.

What If I Don’t Have A… (My Lazy Tools Section)

A ramekin works if you want a mini portion—sometimes I do this for a quick weekday lunch. No casserole? I’ve baked it in a cast iron pan, even a deep cake tin once when I was short on clean dishes. Proper food processor for chopping veggies? I just hack away with a chef’s knife (I’d lose half the attachments anyway!).

Storing Leftovers (Theoretically Speaking…)

If you do have leftovers, pop them in an airtight container in the fridge. Lasts two, maybe three days max, but honestly, it’s always gone by the next lunch in my house. You can gently reheat in the oven (covered)—microwave is fine, too, but it does go a bit soggy. Sometimes I make a double batch just so I have enough for “testing” the next day, which is basically me sneaking mouthfuls when nobody’s looking.

How I Like To Serve It (And Little Traditions)

This is dreamy next to roast chicken or turkey—I usually make a veggie gravy on the side. My brother insists on having a dollop of cranberry sauce with his. Oh! And don’t be afraid to top it with a handful of fresh parsley—makes everything look fancier than it is. Sometimes, I even serve leftovers for breakfast, with a fried egg perched on top. Probably not traditional, but honestly, it’s grand.

Pro Tips (Or “Mistakes I’ve Actually Made”)

I rushed the bread-toasting once (okay, several times) and it went out like a limp handshake—so, please, give the bread time to crisp up in the oven if it’s too soft, or just use it slightly stale.
On second thought, don’t panic if your mixture seems a bit dry before baking. It’ll soak up more than you think. But if it’s bone-dry? Add a splash more stock—it’ll thank you for it.
If the top browns too fast, just tent some foil back over—but don’t sweat it if you end up with a little burnt patch; in my family, that’s called “flavor.”

Frequently Asked (and Slightly Unexpected) Questions

Can I make this gluten-free? Yup—swap the bread for your favorite gluten free loaf, but maybe add a splash more stock, cause they tend to be thirsty little sponges.
Can I freeze it? I have, once. It survived, but the apples go a bit mushy. Fresh is definitely tastier, but if you must, freeze in portions and reheat in the oven for best texture.
What if I don’t have fresh herbs? Dried are, frankly, just fine. I do about half as much as fresh, otherwise you’ll end up with a stuffing that tastes like potpourri.
What pairs well with this? I love it with roasted chicken, but it’s borderline brilliant next to a mushroom Wellington. Also, you might want to check out Cookie & Kate’s veggie gravy or snag a perfect turkey guide from Serious Eats—they know their stuff.
Can I make this vegan? Sure, just skip the eggs, use olive oil, and add extra stock (or try flax eggs). It’ll be slightly less rich, but with the flavors going on, you barely notice.
How small do I cut everything? Honestly, I’m not much for rulers—chunky is nice, but chop it however you like; it’s very forgiving!

So, that’s my slightly chaotic, very cozy Butternut Squash, Date & Apple Stuffing. Now, if only someone could invent an oven alarm that works on my brain and not just my phone, maybe I’d stop burning the corners… but that’s progress for another day, innit?

Butternut Squash, Date & Apple Stuffing