Roasted Vegetable “Stuffing” (All the Comfort, No Bread)

This roasted vegetable stuffing has all the cozy, herb-butter flavor of traditional stuffing, but it’s made entirely with vegetables instead of bread.

Every Thanksgiving, my mom makes stuffing using Pepperidge Farm seasoned bread cubes and cornbread cubes, lots of butter, and the classic onion-celery base. It’s one of those dishes that instantly smells like the holidays – savory, buttery, and familiar.

This year, I wanted to recreate that same flavor profile without using bread. Not because there’s anything wrong with stuffing (there absolutely isn’t), but because I wanted a vegetable-based side dish that still tasted like stuffing – herbs, butter, browned edges, and all.

The result surprised me in the best way.

This roasted vegetable “stuffing” uses mushrooms, butternut squash, carrots, onions, and celery, tossed in seasoned butter and roasted until tender with lightly crisped edges. A quick finish with a splash of broth brings everything together so it feels cohesive and comforting, not just like a tray of roasted vegetables.

If you love stuffing flavor but want something a little lighter, more flexible, or naturally gluten-free, this is a great alternative.

📌 Pin this roasted vegetable stuffing for your holiday menu or any cozy dinner.

Why This Works

Traditional stuffing gets its flavor from three main things: butter, aromatics, and herbs.

This recipe keeps all three.

• Onions and celery are sautéed first, just like classic stuffing
• Butter carries the herbs and seasons every bite
• Sage, thyme, and rosemary create that unmistakable holiday aroma
• Mushrooms add savory depth and soak up flavor
• Butternut squash and carrots bring a subtle sweetness similar to cornbread stuffing
• Roasting gives you those browned, slightly crispy bits everyone fights over

Finishing the dish with a small splash of broth softens everything just enough to feel stuffing-like, without losing the roasted texture.

Ingredients for Roasted Vegetable Stuffing

(See measurements in the recipe card below.)

This recipe is very forgiving, but here’s what I used:

• onions
• celery
• carrots
• butternut squash
• mushrooms
• salted butter
• sage, thyme, rosemary
• onion powder and garlic powder
• chicken broth

I used a full stick of salted butter, because that’s what my mom uses for her stuffing. And even then, the dish still needed a bit of salt at the end. Mushrooms and squash absorb seasoning more than you might expect, so don’t be afraid to taste and adjust.

How to Make Roasted Vegetable Stuffing

1. Start by sautéing the onions and celery in butter until soft and fragrant. This step is important because it builds the same flavor base as traditional stuffing.
   
2. Add the carrots for a couple of minutes, then transfer everything to a bowl.
3. Melt the remaining butter with the herbs and seasonings, then toss it with the sautéed vegetables, raw mushrooms, and cubed butternut squash.
   
4. Spread everything into a large roasting pan and roast at 400°F until the vegetables are tender and the edges are lightly browned. If you want more crisp bits, turn the oven up slightly at the end.
5. When the pan comes out of the oven, drizzle a small amount of chicken broth over the vegetables and loosely cover for a few minutes. This softens the centers slightly and helps all the flavors blend together.
6. Taste and season as needed before serving.

Tips and Variations

• If you want it closer to traditional cornbread stuffing, increase the amount of butternut squash slightly or add a tiny pinch of sugar at the end.
• For extra crispy edges, spread the vegetables across two pans instead of one.
• Fresh parsley added at the end brightens everything up.
• This reheats beautifully and tastes even better the next day.
• Check out my other roasted vegetable recipes for more easy and delicious flavor combinations.

Serving Suggestions

• This roasted vegetable stuffing makes an easy side dish for roasted or marinated chicken, pork chops, or other simple main dishes.
• For a seasonal finish, consider serving it with a simple fruit-based dessert like baked plums.

A New Take on a Familiar Favorite

This roasted vegetable stuffing has all the comfort and nostalgia of classic holiday stuffing, just in a different form. It’s cozy, savory, and flexible enough to fit into a regular weeknight dinner or a holiday table.

It doesn’t replace stuffing. It simply gives you another way to enjoy those same flavors.

And honestly? I’ll be making this one again.

Made this recipe? Please leave a rating and comments below.

Roasted Vegetable “Stuffing” Recipe

haveyoumade.com

prep: 20 minutes mins

cook: 30 minutes mins

total: 50 minutes mins

servings: 8

All the cozy, herb-butter flavor of classic stuffing, made entirely with roasted vegetables instead of bread.

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Ingredients

  

Vegetables

• 2 small onions diced
• 4-5 celery stalks diced
• 1-2 carrots diced
• 13 oz cubed butternut squash about 2–2½ cups
• 1 lb mushrooms sliced

Seasoned Butter

• 8 tablespoons salted butter 1 stick
• 1 teaspoon dried sage
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary crushed between your fingers
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch celery seed optional but recommended
• Pinch nutmeg

Finishing

• 1-3 tablespoons chicken broth
• ½ teaspoon sugar or maple syrup or splash of apple cider optional tiny sweetness for "cornbread" warmth

Instructions

 

• Preheat the oven to 400°F (200°C).
• Line a large roasting pan or sheet pan with parchment or lightly oil it.

Sauté the aromatics:

• Melt 2–3 tablespoons of the butter in a large skillet.
• Add the diced onions and celery. Cook 5–7 minutes until softened and fragrant.
• Stir in the carrots and cook 2 minutes more.

Prepare the seasoned butter:

• Melt the remaining butter and stir in the sage, thyme, rosemary, onion powder, garlic powder, salt, black pepper, celery seed, and nutmeg.
• Heat just until fragrant.

Combine everything:

• Add the sautéed vegetables to a large bowl along with the mushrooms and butternut squash.
• Pour the seasoned butter over the top and toss to coat thoroughly.

Roast:

• Spread the vegetables in a single layer on the roasting pan.
• Roast for 25–35 minutes, stirring once halfway through, until the squash is tender and the edges are beginning to brown.
• For extra crisp bits, increase the heat to 425°F for the last 5–8 minutes.

Finish with broth:

• While the vegetables are still hot, drizzle 1–3 tablespoons chicken broth over the pan.
• Loosely tent with foil for 5 minutes to let the flavors meld and soften slightly.

Taste and adjust:

• Add a tiny bit of sugar or maple syrup only if you want that subtle Pepperidge-Farm cornbread sweetness.
• Serve warm.

Notes

• Use crushed rosemary for better flavor distribution. Whole needles stay too firm.
• Mushrooms absorb salt, so seasoning early is important.
• If you prefer more sweetness (like traditional cornbread stuffing), increase the squash to 3–4 cups.
• Want more crispy edges? Use two sheet pans so the vegetables aren’t crowded.