Butternut Squash and Brussels Sprout Stuffing

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Ingredients Minutes Calories
Prep Cook Servings
20 min 50 min 6
Butternut Squash and Brussels Sprout Stuffing
Health Rating

Ingredients


454 gm Butternut squash (cubed)
454 gm Brussels sprouts (halved)
1 medium Apple (Gala, cut into a 1/2 inch dice)
2 medium shallot(s) Shallots (thinly sliced)
3 tbsp Olive oil (divided into 2 tbsp & 1 tbsp)
1 cup sliced Yellow onion
1 cup diced Celery
10 medium slice Sourdough bread (bread of choice: crusty sourdough, dry cornbread, whole grain, or millet bread.)
1 1/2 cup Vegetable stock/broth, gluten-free (plus extra as needed)
2 tsp Rosemary, fresh (chopped)
1 tsp Thyme, fresh
1 tsp Sage, fresh (chopped)
1/3 cup Cranberries, dried
1/3 cup Walnuts (or pecans )
1 dash Salt and pepper (to taste)

Instructions


  1. Heat oven to 400°F. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350°F.
  2. Heat other tbsp oil in a large pot. Sautee the onion and 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.
  3. Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350°F for about 20 minutes. Serve hot.

Advanced Preparation

1 day prior, Sourdough bread 10 medium slice
Instructions:

Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.


Nutrition Facts

Per Portion

Calories 577
Calories from fat 123
Calories from saturated fat 23.4
Total Fat 13.7 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.2 g
Monounsaturated Fat 8.7 g
Cholesterol 0
Sodium 1039 mg
Potassium 954 mg
Total Carbohydrate 94 g
Dietary Fiber 10.1 g
Sugars 14.3 g
Protein 19.0 g

Dietary servings

Per Portion


Fruit 0.4
Grain 3.0
Meat Alternative 0.2
Vegetables 3.2

Energy sources


Pygal66%457.54297347896085236.0749286553388821%292.48087193026356188.6388112814450713%344.6543993920875114.6834324832918766%21%13%CarbohydratesFatProtein
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