Recipe from New Seasons Market’s website
I am thankful for an internet that has a recipe for every food combo that pops into my head.
16 cups cubed Bread
2 medium Leeks, thickly sliced and soaked in water and drained
4 TB Extra Virgin Olive Oil, divided
1/2 cup dry White Wine
4 cups roasted Butternut Squash
2 TB each, Salt and Black Pepper
1 Tb chopped fresh Thyme leaves
1 quart Vegetable Stock
2 cups shredded Gruyere, if desired
Place cubed bread on baking trays to dry out for a few hours or overnight. Heat 2 TB olive oil in a skillet over medium heat until hot. Sauce leeks until softened, stirring occasionally. Add white wine and cook until wine evaporates; remove from heat. In a large bowl combine bread, leeks, butternut squash, salt, pepper and thyme. Pour 1/2 of stock over bowl and mix to combine. Continue to add stock until desired consistency is reached. Preheat oven to 350 F. Oil a 9x13 baking dish with the remaining 2 TB olive oil. Add the stuffing to the prepared baking dish, top with shredded gruyere cheese, if using, and bake for 25 to 30 minutes, or until top is starting to brown.