Tag: glutenfree stuffing

Butternut Squash + Brussels Sprouts Gluten-free Stuffing

Butternut Squash + Brussels Sprouts GF Stuffing
Gather:
  • 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 T olive oil, divided into 2 T + 1 T
  • 1 C onion, diced
  • 1 C celery, diced
  • 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
  • 1 1/2 C low sodium vegetable broth (plus extra as needed)
  • 2 t fresh rosemary, chopped
  • t fresh thyme
  • t chopped fresh sage
  • 1/3 C dried cranberries or dried goji berries
  • 1/3 C pecans or walnuts
  • Sea salt + pepper to taste
DO THIS: 
  1. Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, + shallots in 2 T oil, season well with salt + 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 + 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 (or goji berries), pecans, + seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet + bake at 350 for about 20 minutes. Serve hot. 

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