1 large (2 1/2 to 3 pound) butternut squash, halved and seeded
6 tablespoons unsalted butter, diced
1 large loaf gluten-free bread (I used the Japanese Milk Bread from page 59 of GFOAS Bakes Bread), cut into 1/2-inch cubes
4 ounces cubed pancetta
2 medium yellow onions, peeled and diced
5 stalks celery, chopped
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons herbs de Provence
4 extra-large eggs (200 g, weighed out of shell), at room temperature
1 1/2 cups (12 fluid ounces) chicken or vegetable stock
2 tablespoons (28 g) packed light brown sugar
2 to 3 ounces Parmigiano-Reggiano cheese, shaved
Fresh flat-leaf parsley, chopped
Roast the Butternut Squash. Preheat your oven to 400°F. Line a rimmed baking sheet with aluminum foil, and place the two halves of the butternut squash on the baking sheet, cut side down. Place in the center of the preheated oven and bake until the skin is wrinkled and the flesh is fork tender (about 1 hour). Remove from the oven and allow to sit until cool enough to handle. Peel the skin from the squash flesh, and puree in a blender or food processor until smooth.
Reduce the oven temperature to 225°F. Grease a deep 9-inch x 13-inch casserole dish and set it aside.
Brown the butter. Place the diced butter in a small, heavy-bottom saucepan. Cook over medium-high heat until the butter is melted. Continue to cook the butter, stirring constantly, until an amber color develops just around the edges of the pan. First, the butter will bubble, then the bubbles will become larger and more clear, and finally the amber color will begin to appear. Set the butter aside to cool.
Toast the bread. Scatter the cubes of bread in a single layer on a large rimmed baking sheet. Place in the center of the preheated oven for about 10 minutes, or until the bread is dried and just beginning to crisp. Remove the pan from the oven and set it aside to cool. Raise the oven temperature to 350°F.
Cook the pancetta and vegetables. In a medium-sized, heavy-bottom skillet, place the pancetta over medium-high heat and cook until uniformly browned and the fat has rendered from it. Remove the cooked pancetta from the skillet, leaving behind the rendered fat, and set the pancetta aside. To the same skillet, add the onion, celery, salt, pepper and herbs, and stir to combine. Cover the skillet and cook over medium-high heat, stirring occasionally, until the onion is translucent and the celery has begun to soften (about 7 minutes). Remove the pan from the heat and add back in the cooked pancetta.
Assemble and bake the stuffing. In a very large bowl, place the eggs, brown sugar, stock, cooled brown butter and pureed squash, and whisk until well-combined. Add the cooked onions, celery and pancetta, and mix to combine, then the bread cubes, and toss to coat. Transfer the stuffing to the prepared baking dish, and spread into an even layer. Cover the dish with aluminum foil and place in the center of the preheated oven. Bake for 20 minutes, then remove the foil and continue to bake until the stuffing is set and lightly golden brown (about another 15 minutes). Remove from the oven, scatter with the shaved cheese and chopped parsley and serve warm.
Recipe first published on the blog in 2012. Republished in 2015 with a few tweaks to the method and all new photos.
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