Butternut Squash, Apple and Brussels Sprout Stuffing

As much as I LOVE my traditional stuffing, I was a Pinterest copycat on this version.

It’s not secret that I adore the combo of butternut squash, sprouts and nuts. This version I stumbled across on Buzzfeed (I think?) is unreal though and I have no shame in recreating the Food52 version. I didn’t change much, but omitted the rosemary and sage for one of my clients and added some Earth Balance and thyme instead. I am obsessed with their version and totally think it embodies this time of the year. I also invested $20 on buying a huge case of butternut squash from the final days at my farm and now have enough to last me til February. I couldn’t help but put some of it to good use for the holiday!

7-8 cups crusty stale bread, cubed

1 small butternut squash, peeled and cubed

1 lb Brussels sprouts, halved

1 Granny Smith apple, cubed

1 1/2 cups vegetable broth

1 leek, chopped

1 cup chopped celery

1/2 cup chopped pecans

1/2 cup chopped cranberries

1/3 cup chopped parsley

2 tbsp, plus 1 tbsp olive oil

2 tsp dried thyme

1 tsp sea salt

1/4 tsp black pepper

  • Preheat oven to 400 degrees
  • Toss squash, sprouts and apples in 2 tbsp oil, salt and pepper and layer ontop baking sheet
  • Roast at 400 degrees for 20-25 minutes or until golden brown
  • Meanwhile, cook leeks and celery in 2 tbsp of oil in a saucepan over medium heat for about 10 minutes
  • If roasted vegetables aren’t done, turn off heat and let sit until vegetables are done
  • When they are done, return to medium heat, add bread cubes, vegetable broth, thyme, parsley, cranberries, pecans and roasted vegetables and cook for 5 minutes over medium heat, stirring continuously
  • Lower oven temperature to 350 degrees
  • Pour into a 2 or 3 qt baking dish and bake at 350 degrees for 30 minutes

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. This looks so delicious! I am a HUGE fan of butternut squash. It is definitely one of my favorite squash. Do you know how long it’s good for if you just have them out? We’re going to “inherit” quite a few ourselves.

  2. My farm told me they’ll last all winter as long as they’re stored in a cool dark place! But I love em too, so they probably wont last me past the new year 🙂

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