Butternut Squash and Brussels Sprouts Stuffing with Apples
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recipe by Kamran Siddiqi http://sophisticatedgourmet.com/
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- Total Time
- 1hr 10mins
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- Serves
- 6
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- Calories
- 434
This stuffing is a labor of love, but I assure you it’s well worth the effort – the roasted vegetables are gorgeous in here; use about half of a loaf of your favorite bakery-brought (or homemade, if you’ve time) bread – it makes all the difference. The original recipe doesn’t specify an amount of time you should roast the vegetables; I found that 25 - 30 minutes is perfect. Err on the side of 30 minutes if you prefer your vegetables on the more caramelized side (yum!).
recipe updated 14 Oct 2020
Ingredients
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- Butternut squash
- 455 g
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- Shallot
- 2
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- Brussels sprouts
- 455 g
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- Apple
- 1
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- Olive oil
- 3 tablespoons
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- Salt & pepper
- as needed
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- Onion
- 165 g
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- Celery stalk
- 120 g
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- Bread slices
- 10
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- Fresh rosemary
- 2 teaspoons
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- Fresh thyme
- 1 teaspoon
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- Fresh sage
- 1 teaspoon
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- Dried cranberries
- 35 g
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- Walnuts
- 40 g
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- Vegetable stock
- 360 ml
Tools
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Spatula
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Oven
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Stove
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Large roasting dish
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Large saucepan
Step preview
- Pre-heat oven - 199°C
- Prepare a clean large roasting dish
- Add butternut squash, shallot, brussels sprouts, apple, olive oil and salt & pepper to the large roasting dish
- Toss until coated
- Roast until tender then reduce heat - approx 30 min, 199°C
- Add olive oil, onion and celery stalk to a clean large saucepan
- Sauté until translucent - approx 8 min
- Add bread slices to the bread
- Fry until golden brown
- Add salt & pepper to the bread
- Stir
- Transfer content of large roasting dish to bread
- Add fresh rosemary, fresh thyme, fresh sage, dried cranberries, walnuts and vegetable stock to the bread
- Stir until mixture comes together
- Transfer bread to large roasting dish
- Bake - 20 min, 174°C
- Serve immediately