Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

By • November 13, 2012 50 Comments

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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 cups 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
  1. 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.
  2. 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.
  3. 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.

More Great Recipes: Cornbread|Side Dishes|Rice & Grains|Vegetables|Appetizers

Topics: Thanksgiving

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Comments (50) Questions (4)


8 months ago Elotess Roseburrough

Awesome flavors! I omitted the cranberry, only added half of a Granny Smith instead of a Gala, and added mushroom for something a little less sweet. I also cut the bread in half.


9 months ago Ann

Can this be made ahead of time and frozen?


10 months ago Marina Chavez

Loved this! Omitted cranberries and apples. Put with cranberry sauce on side. Added more garlic to celery/onion mixture and sautéed herbs with celery/onions. Used only 3 pieces of Ezekiel bread. 10 pieces seems like way too bread - might be just us. Definite keeper - even when not Thanksgiving!


over 1 year ago Thao

I made this for a pre-Thanksgiving celebration and it turned out deliciously. My friend who does not like brussels sprouts had a second helping. And his girlfriend bugged me for the recipe for days until I e-mailed her the link. I picked up butternut squash from the farmer's market this weekend because I couldn't pass up the opportunity to make this again :) Guess what's for dinner tonight!?


over 1 year ago kerstin

i love this stuffing!!! it has become a staple for every family gathering. even the carnivores in my family love it


over 1 year ago DaniMama

Fantastic! Only stuffing I've ever liked. Omitted the cranberries and the nuts. Used very crusty sourdough baguette. Will definitely be making this again and again!!


over 1 year ago shari

this recipes sounds incredible and i am planning to make it for xmas eve. what does everyone think about swapping out the bread for quinoa? and if so, how much quinoa do you think i should use?


over 1 year ago Rachel Kline

Does anyone know if this can be made and reheated in a crockpot? Trying to make it for a holiday work potluck and there isn't an oven....


over 1 year ago Wouter

This is a great stuffing. The combination of roasted vegetables is great. Best stuffing I have had in ages, and will make this a turkey day standard.


almost 2 years ago Anna Zell

This was my favorite dish! I used the recommended gluten-free bread (only 6 slices), dried it for 2 days as it's usually pretty moist. Followed the rest of the recipe exactly except subbed turkey broth for the veg.


almost 2 years ago Gail Formosa

I made it today,I like it but I was wondering how sweet potatoes would taste also as a sub for the butternut squash


almost 2 years ago LizCo77

This turned out brilliantly! I made it for Thanksgiving, and all of my guests were amazed. They truly could not stop talking about how good it was. Thank you!


almost 2 years ago Dianecpa

Perfect make ahead dish!


almost 2 years ago AnM

I added yellow beets and they cooked through with everything else. Just cut them up smaller than other root veggies. You can definitely get away with cooking it the night before and reheating.


almost 2 years ago silverspringcat

I added cubed baby turnips and next time will use corn bread and brown separately in pan and this was out of this world delicious! It was my main dish for Thanksgiving


almost 2 years ago Kay Cee

We had an early thanksgiving dinner this week and to save time making this dish I skipped the roasting and just put all ingredients into a casserole. >>> DO NOT SKIP ROASTING<<<< The flavor was totally missing and bland. Leftovers are now being put into a shallow pan and roasted before eating them....Won't make that mistake again!


10 months ago lifeatthecircle

So good to know! I would have totally done this. Thanks for sharing!


almost 2 years ago laurie

What size dish do you cook this in? 9x13? 8x8?


over 1 year ago Gail Dyer

Laurie - I used my 9x13 inch dish. I think an 8x8 would perhaps be too small. Enjoy.


almost 2 years ago Bridget

I'm wondering if I could get away with making this 24-20 hours before eating and then reheat before serving. Any suggestions? Thoughts? New to the vegan community and cooking in general!


almost 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This was identified as a make-ahead dish. I, for one, am skeptical about roasting Brussels sprouts that far in advance, as in my experience, they lose a lot of their appeal over time. They don't actually lose their luster, in my opinion. I find them rather unpleasant. That said, I'm preparing all of the other ingredients ahead of time (I already have, except for most of the bread), and plan to roast the Brussels sprouts separately at high heat -- or actually, I'm more likely to pan roast, using the "Stuck Brussels Sprouts" recipe (though I'll brine instead of blanch, as noted in that recipe -- prior to putting the whole thing together and roasting on Thanksgiving morning. I'll undercook the Brussels sprouts because I know they'll cook further in the oven in the casserole. To my mind, there are few things more unpleasant than overcooked Brussels sprouts.

I'd be interested in the experiences of others who've made this, as to whether any have made it well in advance. It would be helpful if the Food52 test kitchen would weigh in on their actual experience in making this ahead.

I tend to be somewhat particular about certain things, and roasted veggies like Brussels sprouts, broccoli, etc. just don't appeal to me after they've been out of the oven for more than a few hours! ;o)


almost 2 years ago Kay Cee

Bridget, Yes, you can make it a day or two before, and just like so many other dishes it will even taste better !


almost 2 years ago Elise

This came out delicious -- substituted homemade polenta for the cornbread to keep it gluten-free :)


almost 2 years ago realfoods

I made this stuffing for Thanksgiving last year and it was a MAJOR hit with the whole family. Since then, I've made it two other times, and plan to make it again for both of my Thanksgiving meals this year. A+ recipe.