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Home » Butternut Squash, Brussels Sprouts, Apple Stuffing

Butternut Squash, Brussels Sprouts, Apple Stuffing

November 9, 2017 By Diane Smith 2 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Butternut Squash, Brussels Sprouts, Apple Stuffing. This beautiful dish is almost the start of your holiday meal. It's easy to make if you use squash that is already cut up from your grocery store. It roasts very quickly this way. #plantbased #wfpb #vegan #stuffing #veganstuffing

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.

Butternut Brussels Sprouts Stuffing

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.

Have a look at these plant-based sides:

  • Glazed Radishes
  • Mushroom Quinoa Pilaf
  • Potato Gratin with Jalapeño & Tempeh Bacon
  • Roasted Curried Cauliflower with Peas

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.

Butternut Brussels Sprouts Stuffing

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.

Butternut Brussels Sprouts Stuffing

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.

Butternut Squash, Brussels Sprouts, Apple Stuffing. This beautiful dish is almost the start of your holiday meal. It's easy to make if you use squash that is already cut up from your grocery store. It roasts very quickly this way. #plantbased #wfpb #vegan #stuffing #veganstuffing

Then you proceed as you would with traditional stuffing, sauteing onions and celery, and mixing it all together with some vegetable broth.

Butternut Brussels Sprouts Stuffing

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! 


This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

Sweet Potato Brussels Sprouts Stuffing
Print Recipe
4.58 from 7 votes

Butternut Squash, Brussels Sprouts, Apple Stuffing

This beautiful dish is easy to make if you use butternut squash that is already cut up from your grocery store. It roasts very quickly this way.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 6 people

Equipment

  • Cutting board
  • Knife
  • Measuring Cups and Spoons
  • Baking Sheet
  • Non-stick pan
  • Stainless Steel Mixing Bowl

Ingredients

  • 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
  • 10 slices whole grain bread (about 10 cups cubed) See Notes
  • 1½ - 2 cups low-sodium vegetable broth (or 1 1/2-2 cups homemade)
  • 2 tsp fresh rosemary chopped
  • 1 tsp fresh thyme
  • 1 tsp fresh sage chopped
  • 1/3 cup dried cranberries or raisins
  • 1/3 cup walnuts or pecans (optional)
  • sea salt and pepper to taste
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Instructions

  • 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, 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.

Notes

*Ezekiel bread is a good choice for whole-grain bread. Leave it out for a day to become slightly dry then cut into cubes  

Nutrition

Nutrition Facts
Butternut Squash, Brussels Sprouts, Apple Stuffing
Amount per Serving
Calories
192
% Daily Value*
Fat
 
0.9
g
1
%
Saturated Fat
 
0.1
g
1
%
Sodium
 
175
mg
8
%
Carbohydrates
 
41.4
g
14
%
Fiber
 
8.5
g
35
%
Sugar
 
10
g
11
%
Protein
 
7.7
g
15
%
Vitamin A
 
1300
IU
26
%
Vitamin C
 
66.8
mg
81
%
Calcium
 
70
mg
7
%
Iron
 
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. Kim J

    November 25, 2019 at 12:45 pm

    About how many cups of bread should we have? The bread I’m using is not as thick as Ezekiel bread.
    Thank you Diane for all the great recipes on this site and all the information you share about WFBP foods and eating.

    Reply
    • Diane Smith

      November 25, 2019 at 4:55 pm

      You’re welcome, Kim. I appreciate your thoughts! 💕Ezekiel bread isn’t very thick. I wish I had some to measure in a cup, but I measured some Dave’s Killer Bread instead and 1 slice filled up 1 cup. Taking a guess, I would say that about 10 cups is good, maybe a little less since I think Ezekiel bread is a little smaller than Dave’s. This is one of those recipes where being precise doesn’t matter as much as if you were baking. I hope that helps. Happy Thanksgiving.

      Reply

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