Butternut Squash + Brussels Sprouts GF Stuffing
Gather:
- 1 pound butternut squash, cubed
- 1 pound brussels sprouts, halved
- 1 medium gala apple, cut into a 1/2 inch dice
- 2 shallots, thinly sliced
- 3 T olive oil, divided into 2 T + 1 T
- 1 C onion, diced
- 1 C celery, diced
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10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
- 1 1/2 C low sodium vegetable broth (plus extra as needed)
- 2 t fresh rosemary, chopped
- t fresh thyme
- t chopped fresh sage
- 1/3 C dried cranberries or dried goji berries
- 1/3 C pecans or walnuts
- Sea salt + pepper to taste
DO THIS:
- Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, + shallots in 2 T oil, season well with salt + pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
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Heat other tbsp oil in a large pot. Sautee the onion + celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
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Add the roasted vegetables, vegetable broth, cranberries (or goji berries), pecans, + seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet + bake at 350 for about 20 minutes. Serve hot.