Butternut Squash, California Ripe Olive and Apple Stuffing

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The following post was written by Lori Pace and in partnership with the California Olive Committee.

The holidays are upon us and some of my favorite family recipes are being brought out of the recipe box. Well-worn and time-honored, there’s nothing quite like a recipe that has been passed on from one generation to the next.

In the same breath, I find ingredients like California Ripe Olives extra special in times like these. Did you know that hardworking multi-generational California olive farming families work hard to bring a high quality product from the groves from your pantry?

In the spirit of Thanksgiving, I was ready to pay tribute to California Ripe Olives and shake things up just a little—try something new. Enter this wonderfully delicious twist on traditional stuffing: Butternut Squash, California Ripe Olive and Apple Stuffing. With the smooth taste of butternut squash, the creamy texture of olives and the sweet crunch of apple, this recipe is sure to be a new family favorite.

By the way…there is bacon in it. Did I not mention that part?!



  • 1 large butternut squash, peeled and cut into 1/2 inch pieces
  • 1 tablespoon coconut oil
  • Salt to taste
  • Pepper to taste
  • 6 slices of cooked bacon, chopped
  • 6 tablespoons butter, divided
  • 2 cups celery, chopped
  • 1 leek, chopped (only white end)
  • ½ apple, diced
  • 4 cups dried stuffing cubes
  • 1 6-ounce can extra-large California Ripe Olives, sliced
  • 1 1/2 cups chicken broth


  1. Heat oven to 400°F. Divide the butternut squash and toss it on a cookie sheet. Drizzle coconut oil on the squash and salt and pepper to taste. Bake in the oven 30 – 40 minutes or until soft.
  2. In a skillet, cook the bacon and set aside to drain on a paper towel. Add 2 tablespoons of butter to the pan and toss in the celery and leek. Sauté until soft. At the end, add the apples and warm.
  3. In a bowl, add the bacon, sautéed vegetables and apples, dried stuffing cubes, the California Ripe Olives and toss. Pour the chicken broth over to soak the bread.
  4. Transfer to a cookie sheet and bake at 350 for 30 minutes.

Serve warm and enjoy!