1-Gathering and Prepping Ingredients: Kicking off your Focaccia Fig Sage Stuffing Chorizo Butternut Squash adventure starts with mise en place. Begin by preheating the oven to 400°F and cubing 4 cups of stale bread, like focaccia, into ½ inch pieces. Peel and cube 1 medium butternut squash into ¼ inch pieces, then chop your other items: dice 1 medium red onion, finely chop 3 tablespoons fresh sage, and have 1 pound chorizo ready by removing its casing.

2-Roasting the Butternut Squash: Next, focus on roasting the squash to bring out its natural sweetness. Toss the cubed butternut squash with 2 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ¼ teaspoon ground cinnamon on a rimmed baking sheet.

Roast at 400°F for 20-25 minutes, flipping halfway through, until it’s soft and caramelized. For a quicker roast, bump the temperature to 425°F and check after 18-22 minutes. This step adds depth to your stuffing and ties in the health benefits of butternut squash, like its beta-carotene content learn more about these perks in our guide to butternut squash health benefits.

3-Cooking the Chorizo and Aromatics: While the squash roasts, cook the chorizo in a skillet with 1 tablespoon extra virgin olive oil over medium-high heat. Break up 1 pound of chorizo and brown it for 5-7 minutes, then drain and set it aside, keeping the flavorful fat in the pan.

Add the diced red onion to the pan, season with 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper, and cook until translucent, about 3-5 minutes. Stir in the chopped sage for another minute to release its aroma. This builds the savory base of your stuffing, highlighting the smoky notes of chorizo that make it irresistible.

4-Combining and Mixing: Now, mix everything in a large bowl with the 4 cups of bread cubes. Add the roasted squash, cooked chorizo, onion, and sage mixture, then toss gently to combine.

In a separate cup, whisk together ⅓ cup heavy cream, 1 large egg, ¼ cup chicken stock, and 1 tablespoon grated Parmesan. Pour this over your bread mixture and stir until evenly coated, ensuring the bread absorbs the liquids without getting soggy.

5-Baking to Perfection: Transfer half the mixture to a greased casserole dish, dollop with ⅓ cup goat cheese and ⅓ cup fig jam, then top with the rest. Bake at 375°F for 30-35 minutes until crispy and golden. Let it cool slightly before serving, and you’ll have a dish that’s full of texture and flavor.