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.
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
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.