Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples
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Author Notes: The first time I served this stuffing to my (omnivore) family, they were so enchanted that they didn't even know it was vegan. I've made a few tweaks over time, but the core of the recipe--a savory mix of winter squash, brussels sprouts, and good bread--has remained. - Gena Hamshaw
Serves 6
- 1 pound butternut squash, cubed
- 1 pound brussels sprouts, halved
- 1 medium gala apple, cut into a 1/2 inch dice
- 2 shallots, thinly sliced
- 3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
- 1 cup onion, diced
- 1 cup celery, diced
- 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
- 1 1/2 cup vegetable broth (plus extra as needed)
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme
- 1 teaspoon chopped fresh sage
- 1/3 cup dried cranberries
- 1/3 cup pecans or walnuts
- Sea salt and pepper to taste
- Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
- Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
- Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.
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5 months ago veggirlrd@gmail.com
Fantastic recipe. I love that it brings together so many of my favorite foods in one dish. The leftovers were heavenly.
5 months ago C'estVrai61
Finally! A stuffing my best cooking and eating friend and I can agree on. We've been "at it" on this topic for 15+ holidays! Wish we had known of you years ago. Thanks SO much. Can't wait to make this one!!
6 months ago Whats4Dinner
I'm doing a trial run of vegan sides this weekend, this included. This will be my first Thanksgiving as a vegan and of course we have omnivorous guests coming, so I'll make the spatchcocked turkey and vegan sides :-)
6 months ago susan g
I could eat that all the time, anytime.
6 months ago Muse
What a fabulous alternative to meat-laden stuffing...Bravo!