Believe it or not, being completely stuffed after a Thanksgiving meal is not a requirement 😉. That being said, please allow us to introduce you to this butternut squash, brussels sprouts and whole grain bread stuffing recipe from our friends at Food52. This healthier take on a traditional bread stuffing recipe is full of fiber thanks to all of the veggies and the whole grain bread, making it completely satisfying without providing that ‘I’m-so-full-I-might-get-sick’ feeling.
Photo Credit: Food52
Butternut Squash, Brussels Sprout and Bread Stuffing with Apples
1lb butternut squash, cubed
1 lb brussel sprouts, halved
1 medium gala apple, cut into a ½ inch dice
2 shallots, thinly sliced
3 tbsp olive oil, divided into 2 tbsp and 1 tbsp
1 cup onion, diced
1 cup celery, diced
10 slices of bread: whole grain, or If gluten free, millet bread
1.5 cups vegetable broth (plus extra as needed)
2 tsp fresh rosemary, chopped
1 tsp fresh thyme
1 tsp fresh sage
1/3 cup dried cranberries
1/3 cup pecans or walnuts
Sea salt and pepper to taste
- Preheat oven to 400 degrees. Toss the squash, brussel sprouts, apples and shallots in 2 tbsp olive oil and season with salt and pepper. Roast until very tender.
- Reduce oven heat to 350 degrees.
- Heat other tbsp. of olive oil in a large pot. Saute the onion and celery until translucent, about 5-8 minutes. Add the bread cubes and a dash of salt and pepper. Allow bread cubes to get golden brown.
- Add the roasted veggies, vegetable broth, cranberries, pecans and seasonings. Stir the mix until the broth has almost entirely absorbed in the toasted bread.
- Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot.