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.
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 stock.
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!