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.
Servings Prep Time
6 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
30 minutes
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.
Servings Prep Time
6 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
30 minutes
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 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
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 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.

This recipe was printed from plantbasedcooking.com