Butternut Squash, Brussels Sprout & Bread Stuffing With Apples Recipe

Name: Butternut Squash, Brussels Sprout & Bread Stuffing With Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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…; 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

Servings: persons

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.

1095

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Butternut Squash, Brussels Sprout & Bread Stuffing With Apples falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash, Brussels Sprout & Bread Stuffing With Apples

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