Recipe: Kabocha Squash Stuffing

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Today on the show, Laura Avery interviews Roxana Jullapat and Dan Mattern of Cooks County. Dan uses Roxana’s Kabocha Squash Dinner Rolls for his Kabocha Squash Stuffing. Keep reading for the full recipe…

Kabocha Squash Stuffing

Serves 6 to 8


8 cups cubed Kabocha squash dinner rolls (see Roxana’s recipe for Kabocha Squash Dinner Rolls)

½ cup olive oil

3 cups diced Kabocha squash

1 yellow onion, diced

3 celery stalks, diced

10 fresh sage leaves, minced

2 tablespoon picked thyme leaves

¼ cup minced parsley

2 cups Kabocha squash purée

1 cup heavy cream

1 cup hazelnuts, toasted

About 4 cups chicken stock

¼ cup unsalted butter


1.    Adjust the oven rack to the middle position and preheat the oven to 350°F.

2.    Heat a large pot over high heat, and add the oil. Add the diced squash, onions and celery, and sauté over medium heat until they’re soft, about 7 minutes.

3.    Transfer the cooked vegetables to a bowl, add the bread and toss. Add the herbs, squash purée, heavy cream and hazelnuts, and toss to combine. Drizzle enough chicken stock to moisten the bread, but consider holding back a little bit if the bread looks like it is going to get too soggy. Season with salt and pepper to taste.

4.    Press the stuffing into a baking pan. Dot it with the butter, and cover the pan with aluminum foil. Bake for 45 minutes. Then uncover the pan and bake until the stuffing is crusty on top, about 20 minutes. Let the stuffing rest for 15 minutes before enjoying.