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Butternut Squash and Brussels Sprout Stuffing
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1 pound | butternut squash, (cubed) |
1 pound | brussels sprouts, (halved) |
1 medium | gala apple, (cut into a 1/2 inch dice) |
2 | shallots, (thinly sliced) |
2 Tbsp | olive oil |
1 cup | onion, (diced) |
1 cup | celery, (diced) |
10 slices | bread, (prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes) |
1 1/2 cup | vegetable broth |
2 tsp | fresh rosemary, (chopped) |
1 tsp | fresh thyme |
1 tsp | fresh sage, (chopped) |
1/3 cup | dried cranberries |
1/3 cup | pecans |
walnuts, alternative | |
Sea salt | |
pepper to taste |
1.Heat oven to 400 degrees.
2. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper.
3. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven.
4. Reduce oven heat to 350. Sautee the onion and celery till translucent (about 5-8 min).
5. Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper. Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings.
6. Stir the mix till 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. And delicious.
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