I don't know about you but a Thanksgiving meal has always been one of my favorites. I could eat it any time of the year! I loved the side dishes even more than the main event before I went plant-based so if you think having a plant-based Thanksgiving is tough, think again. The side dishes make the meal. And, this butternut squash, brussels sprouts stuffing with apples is almost the star of the show. It's so colorful and even reduces the need for extra veggies, if you prefer.
Of course, you probably do want a main dish, too, and I encourage you to check out my Thanksgiving Roundup and all of these beautiful dishes contributed by my fellow food bloggers, main dishes included. I also have a few dishes that will work as the mains such as stuffed acorn squash or this yummy meatless meatloaf. Then, of course, there are mashed potatoes or cauliflower with easy vegan gravy, and creamed spinach, my families favorite.
You might want to peruse this list of Thanksgiving recipe ideas, as well. And, check out this roundup from last year of 10 desserts ideas.
To make this dish easier, I purchased already cut up butternut squash. I was amazed at how fast it roasted in the oven... in about 20 minutes. That was by itself so with the Brussels sprouts and apple it might take a little longer. Then your proceed like you would with a traditional stuffing, sauteeing onions and celery and mixing it all together with some vegetable broth.
I’d hope you enjoy this twist on traditional stuffing and I'd love to hear your feedback in the comments below for this Butternut Squash, Brussels Sprouts, Apple Stuffing recipe! If you have a photo, post it on Instagram, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings | people |
- 1 pound butternut squash or sweet potatoes peeled, seeded and cubed
- 1 pound brussels sprouts halved
- 1 medium apple cut into a ½” dice
- 1 cup onion sliced
- 1 cup celery diced
- 1 cup sauerkraut optional
- 10 slices bread of choice: crusty sourdough. Leave bread out for a day to become slightly dry then cut into cubes
- 1½ - 2 cups vegetable broth
- 2 tsp fresh rosemary chopped
- 1 tsp fresh thyme
- 1 tsp chopped fresh sage
- 1/3 cup dried cranberries or raisins
- 1/3 cup walnuts or pecans optional
- salt and pepper to taste
Ingredients
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- Heat oven to 400°F. Toss the squash or sweet potato, Brussels sprouts, and apples on parchment paper with salt and pepper. Roast vegetables until they are tender, about 25-30 minutes. Remove from oven and set aside. Reduce oven heat to 350°F.
- Saute the onion and celery in vegetable broth or water about 5-8 min. When the liquid has evaporated, add the bread cubes and allow them to get golden brown with the veggies. Salt and pepper to taste.
- To a large bowl, add the celery and bread mixture along with the roasted vegetables, optional sauerkraut, vegetable broth, cranberries, walnuts or pecans, rosemary, thyme, and sage. Stir the mixture until the broth has almost entirely absorbed in the toasted bread. Add more broth if it’s too dry.
- Transfer to a baking sheet and bake at 350 for about 30 minutes.
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