Leftovers Tonight? Try This!

img_4997_edited-1So you have a butternut squash sitting on the counter staring you down, and leftovers in the fridge. Here is a way to use both and create a tasty meal. The leftover ingredients change frequently in my house depending on what I have available. I’ve made this recipe with leftover turkey, chicken, or sausage. And if you happen to have just leftover stuffing, it is great without adding any meat. Enjoy your leftovers!

It’s easy to make your own bread stuffing. I save bread ends, img_4980-2a half of a hamburger bun or bagel and freeze them until I have enough to make stuffing. Cut into tiny cubes, very lightly drizzle with olive oil and sprinkle salt and pepper, then place on a baking sheet and toast. When done you should have what resembles hearty bread cubes to make your stuffing. I especially like this because there is a variety of breads in this mix so I think it adds more flavor to the stuffing.

Stuffed Butternut Squash

Save RecipeSave Recipe


  • • 1 Butternut squash
  • • 1 cup Meat, chicken, or protein source(whatever leftover you have)
  • • Stuffing (homemade or store bought)
  • • 1/2 cup onion finely chopped
  • • 1/2 cup celery finely chopped
  • • Olive oil
  • • 2 tablespoons butter
  • • 1 cup stock (chicken, beef, or vegetable - homemade or store bought)
  • • Optional: fried mushrooms
  • • Optional: dried cranberries or 1/2 cup cranberry sauce
  • • Seasonings to taste(for this version I used poultry seasoning, fresh thyme, garlic powder and S&P)


  1. Cut butternut squash in half and drizzle olive oil over flesh. (See tip below to make cutting easier.) Sprinkle with salt and pepper. Cook cut side down on a baking sheet in 400° oven for about 30 minutes. Flip over to check if flesh has softened.
  2. Scoop out a majority of the flesh (mix with a small pat of butter and sprinkle of brown sugar, then set aside to use later), leaving a nice bed inside the squash to hold the stuffing.
  3. Make the stuffing as you would for any stuffing recipe - whether using a boxed mix or homemade. Here's my version: sauté onions and celery in olive oil until translucent. Add butter and dried cranberries if using. Sometimes I use leftover cranberry sauce in place of the dried cranberries which makes a moister stuffing so leave out some stock or you'll end up with "wet bread." Just saying....from experience. Add whatever leftover meat you are using to incorporate into stuffing. (This night I used pork chop cut into tiny pieces.) If you are using sautéed mushrooms, add them at this point. Then add seasonings and stock mixing frequently so you have a good consistency, not too wet, not too dry.
  4. Final step is to mix the stuffing with the butternut squash you scooped out earlier. Return this mixture to the squash boat and cook into a 350° oven for about 20-30 minutes. Carefully transfer to a plate. Squash boat will be softened in cooking.


TIP: to soften the raw squash before cutting, microwave for 2-4 minutes to warm up the skin. This makes it easier to peel and cut the flesh.


Calories: 572 cal
Carbohydrates: 12 g
Fat: 36 g
Sodium: 535 g
Cholesterol: 188 g
Protein: 50 g
Fiber: 3 g


1 thought on “Leftovers Tonight? Try This!”

  1. Pingback: Keeping A Marriage Together With Pork Chops And Stuffing – Christina's Food And Travel

Leave a Comment

Scroll to Top