Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

By • November 13, 2012 • 48 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.
Jump to Comments (48)

Tags: apples, brussels sprouts, Holidays, side dish, squash, Thanksgiving, vegan side dish, vegan stuffing

Comments (48) Questions (4)

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Stringio

29 days 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!

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10 months 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!?

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12 months ago kerstin

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

Stringio

12 months 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!!

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about 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?

Stringio

about 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....

Stringio

about 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.

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about 1 year 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.

Stringio

about 1 year 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

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about 1 year 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!

Cowboy_hat

about 1 year ago Dianecpa

Perfect make ahead dish!

Stringio

about 1 year 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.

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about 1 year 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

Yoga_cat

about 1 year 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!

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about 1 month ago lifeatthecircle

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

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about 1 year ago laurie

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

Gailtwitter

about 1 year ago Gail Dyer

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

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about 1 year 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!

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about 1 year 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)

Yoga_cat

about 1 year 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 !

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about 1 year ago Elise

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

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about 1 year 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.

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about 1 year ago amielp

I have two vegan daughters and we made this during a Sunday afternoon "cooking lesson" and it was a big hit. Prior comment about non-vegan bread isn't quite right. Plenty of bread sold has no dairy. I bought a crusty loaf that I could slice myself since regular sliced bread has a hard time standing up to the liquid. Leaving overnight is a big help. But unless you have an enormous pan I don't see how you can brown the bread with the onions and celery. Just not enough space in the pan for 10 slices of bread :) Going to try to brown in a separate skillet next time. Also cooking veggies till done is a bit vague. Make sure brussel sprouts are cut side down and we cooked for about 25 mintues. as I'm reading I just saw that the oven was to be reduced to 350! we didn't but that helped the bread become less soggy. I can't fault the taste because it was terrific but fresh sage, thyme and rosemary is a bit of a headache. I might try some dried spices next time since I paid for fresh herbs which I'm sure will get tossed. This would make a great Thanksgiving side dish. Thanks for the recipe!

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about 1 year ago ChefM

Lots of stores carry a thanksgiving or turkey blend of fresh herbs which usually have sage, rosemary and parsley in the package and often thyme as well. So, for this recipe you might need to buy only one package of fresh herbs if you can find the turkey blend package.

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9 months ago amielp

good idea chefM thanks

Junechamp

about 1 year ago ChefJune

June is a trusted source on General Cooking.

Dear me, this would make a fabulous vegetarian entree for Thanksgiving!