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butternut squash and pancetta stuffing

Serves: 6 Prep Time: 55 minutes

Ingredients

  • ½ lb pancetta, diced
  • 3 tbsp Bertolli® 100% Pure Olive Oil
  • 4 stalks celery, chopped
  • 1 cup shallots, finely chopped
  • 1 large butternut squash, peeled, seeded, and cut into 1⁄2 inch cubes
  • 2 tbsp rosemary leaves, minced
  • Salt and fresh ground pepper, to taste
  • 9 cups sourdough bread, cubed
  • 2 cups chicken broth
  • 1 cup beef broth
  • ½ cup parmesan cheese, grated
  • Bertolli® Extra Light Tasting Olive Oil Spray

Preparation

  1. Preheat oven to 325° F.
  2. In a large sauté pan heat olive oil over low heat.
  3. Add pancetta and slowly cook so that fat renders into pan.
  4. Once rendered, use a slotted spoon and scoop out the pancetta on to a paper towel-lined plate.
  5. With drippings still remaining in pan, turn up heat to medium and toss in celery and shallots and cook until veggies are tender, but not browned.
  6. Add squash and rosemary and cook for another 5 minutes. Season vegetable mixture with salt and pepper to taste.
  7. In a large bowl, add vegetable mixture and bread. Pour broth over and mix until well incorporated. Adjust seasoning if necessary.
  8. Lightly grease a 9”x13” baking dish with Bertolli® Extra Light Tasting Olive Oil Spray, pour in mixture, and cover with foil.
  9. Place in the oven and cook for 20 minutes. Remove foil, stir up stuffing, add parmesan on top, and bake another 15-20 minutes. It should be lightly browned on top.

  • 3 tbsp Bertolli® 100% Pure Olive Oil
  • 4 stalks celery, chopped
  • 1 cup shallots, finely chopped
  • 1 large butternut squash, peeled, seeded, and cut into 1⁄2 inch cubes
  • 2 tbsp rosemary leaves, minced
  • Salt and fresh ground pepper, to taste
  • 9 cups sourdough bread, cubed
  • 2 cups chicken broth
  • 1 cup beef broth
  • ½ cup parmesan cheese, grated
  • Bertolli® Extra Light Tasting Olive Oil Spray
  1. Preheat oven to 325° F.
  2. In a large sauté pan heat olive oil over low heat.
  3. Add pancetta and slowly cook so that fat renders into pan.
  4. Once rendered, use a slotted spoon and scoop out the pancetta on to a paper towel-lined plate.
  5. With drippings still remaining in pan, turn up heat to medium and toss in celery and shallots and cook until veggies are tender, but not browned.
  6. Add squash and rosemary and cook for another 5 minutes. Season vegetable mixture with salt and pepper to taste.
  7. In a large bowl, add vegetable mixture and bread. Pour broth over and mix until well incorporated. Adjust seasoning if necessary.
  8. Lightly grease a 9”x13” baking dish with Bertolli® Extra Light Tasting Olive Oil Spray, pour in mixture, and cover with foil.
  9. Place in the oven and cook for 20 minutes. Remove foil, stir up stuffing, add parmesan on top, and bake another 15-20 minutes. It should be lightly browned on top.