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