Butternut Squash, Brussels Sprouts, Apple Stuffing

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.

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.

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 you proceed as you would with traditional stuffing, sauteing 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! 

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

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

Print Recipe

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.

Votes: 5
Rating: 4.6
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Prep Time

30 minutes

Cook Time

30 minutes

Servings

people MetricUS Imperial

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

Prep Time 30 minutes Cook Time 30 minutes Servings people MetricUS Imperial 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

Votes: 5 Rating: 4.6 You: Rate this recipe! Add to Meal Plan: Select Course to Add:BreakfastLunchDinner This recipe has been added to your Meal Plan

Instructions

1. 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.
2. 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.
3. 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.
4. Transfer to a baking sheet and bake at 350 for about 30 minutes.

Nutrition/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 Facts

Butternut Squash, Brussels Sprouts, Apple Stuffing

Amount Per Serving

Calories 192 Calories from Fat 8

% Daily Value*

Total Fat 0.9g 1%

Saturated Fat .1g 1%

Sodium 175mg 7%

Total Carbohydrates 41.4g 14%

Dietary Fiber 8.5g 34%

Sugars 10g

Protein 7.7g 15%

Vitamin A 26%

Vitamin C 81%

Calcium 7%

Iron 14%

* Percent Daily Values are based on a 2000 calorie diet.