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Candied Butternut and Baby Kale Stuffing

Creamy, rich butternut plays perfectly off earthy baby kale for a satisfying, deeply flavorful take on traditional holiday stuffing (but since it's baked outside the bird, it's technically a "dressing").

Try this delightful change of pace alongside roast turkey, chicken or pork — or use vegetable broth instead of chicken to make it a savory vegetarian dish.

6 Servings


6 Tbsp

butter (divided)


butternut squash (about 2-1/2 pounds, peeled, seeded and cut into small cubes)

¾ cup

brown sugar

1 tsp


¼ tsp


0.125 tsp

ground cloves

1 tsp


¼ tsp

black pepper

2 cup

toasted breadcrumbs

5 oz

Earthbound Farm Organic Kale (1 package)

2 cup

vegetable or chicken broth


Preheat the oven to 375 degrees F.

In a small saucepan, melt 3 tablespoons butter. In a large mixing bowl, combine the brown sugar, spices, salt and pepper. Add the squash and melted butter, stirring well to coat evenly.

Spread the mixture on a parchment-lined baking sheet and bake for about 45 minutes, stirring every 15 minutes, until the squash cubes are crispy on the outside and tender in the center.

Remove the squash from the oven and place in a mixing bowl. Toss with bread crumbs, kales, remaining butter (melted) and broth.

Place the mixture into an oven-proof casserole and return it to the oven for 15-20 minutes, till golden brown and heated through.

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