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 Highlights


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, Extra Virgin (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)


  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.

Nutrition Facts

Per Portion

Calories 554
Calories from fat 123
Calories from saturated fat 19.1
Total Fat 13.7 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 5.8 g
Cholesterol 0
Sodium 929 mg
Potassium 972 mg
Total Carbohydrate 94 g
Dietary Fiber 10.1 g
Sugars 18.3 g
Protein 18.5 g

Dietary servings

Per Portion

Fruit 0.4
Grain 3.0
Meat Alternative 0.2
Vegetables 3.2

Energy sources