Butternut Squash Stuffing


  • 1 Tbsp. olive oil
  • 1/2 c. onions, chopped or slivered
  • 1/2 c. red bell pepper, slivered and cut in half
  • 1/2 tsp. sea salt
  • 4 c. herb-seasoned croutons
  • 1+1/2 c. water
  • 1+1/2 tsp. McKay’s chicken-style seasoning
  • 2 c. butternut squash, cooked and cubed


  1. Mix chicken style seasoning and water and pour this over the croutons. Allow to soak 5 to 10 minutes.
  2. Sauté onions and peppers in olive oil until tender. Add croutons and mix together. Add squash and sea salt. Cook until heated through. Serve.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.