Is in it almost a time to start gathering all favorite recipes for Thanksgiving Day festivities? How abut trying something new? Do you have your favorite, healthy meal recipe you could share? Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples 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 3 tablespoon coconut or olive oil, divided into 2 tablespoons and 1 tablespoon 1 cup onion, diced 1 cup celery, diced 10 slices hearty bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you’re gluten free, millet bread will all work nicely. Prior to preparing the recipe, leave the bread out for a day to become slightly dry, and cut it into cubes 1 1/2 cups vegetable broth 2 teaspoon rosemary 1 teaspoon thyme 1 teaspoon chopped fresh sage 1/3 cup dried cranberries 1/3 cup pecans or walnuts Salt and pepper to taste Heat oven to 400 degrees. 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. 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 for about 20 minutes. Serve hot. And delicious. food52/recipes/19730-butternut-squash-brussels-sprout-and-bread-stuffing-with-apples
Posted on: Mon, 10 Nov 2014 13:03:33 +0000
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