Can I use sweet potatoes instead of butternut squash in this recipe?

Yes, the recipe notes that 1 pound of sweet potatoes, peeled, seeded, and cubed, can be used as an alternative to butternut squash.

What temperature should I roast the vegetables at for this stuffing?

The recipe instructs to heat the oven to 400 degreesF for roasting the squash (or sweet potato), Brussels sprouts, and apples until they are tender.

What should I do if the stuffing mixture seems too dry before baking?

The recipe advises adding more vegetable stock if the mixture is too dry, ensuring the toasted bread has almost entirely absorbed the broth.

Are cranberries and walnuts or pecans essential ingredients for this stuffing?

While not strictly essential, the recipe suggests adding cranberries and walnuts or pecans along with the roasted vegetables and bread mixture for enhanced flavor and texture.

How should I store leftover Butternut Squash, Brussels Sprouts, and Apple Stuffing?

Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats well in the oven or microwave.

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Butternut Squash, Brussels Sprouts, and Apple Stuffing
[Vegan]

DS By: Diane Smith

Author Bio

Diane shares recipes, tools, and inspiration for eating a plant-based on her website, Plant-Based Cooking.... Read More

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A hearty serving of golden-brown vegan stuffing, showcasing roasted butternut squash, Brussels sprouts, apple, toasted bread, cranberries, and fresh herbs.

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Butternut Squash, Brussels Sprouts, and Apple Stuffing [Vegan]

323

Dairy Free

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.

Ingredients You Need for Butternut Squash, Brussels Sprouts, and Apple Stuffing [Vegan]

1 pound butternut squash or sweet potatoes peeled, seeded and cubed
1 pound Brussels sprouts halved
1 medium apple cut into a 1/2” dice
1 cup onion sliced
1 cup celery diced
1 cup sauerkraut optional
10 slices bread of choice: crusty sourdough. Leave bread out for a day to become slightly dry then cut into cubes
1 1/2 - 2 cups vegetable broth
2 teaspoons fresh rosemary chopped
1 teaspoon fresh thyme
1 teaspoon chopped fresh sage
1/3 cup dried cranberries or raisins
1/3 cup walnuts or pecans optional
Salt and pepper to taste

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How to Prepare Butternut Squash, Brussels Sprouts, and Apple Stuffing [Vegan]

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. Remove from oven and set aside. Reduce oven heat to 350°F.
Sauté the onion and celery in vegetable stock 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, optional sauerkraut, 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 stock if it’s too dry.
Transfer to a baking sheet and bake at 350 for about 30 minutes.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.