Butternut Squash and Brussels Sprouts Stuffing with Apples

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recipe by Kamran Siddiqi http://sophisticatedgourmet.com

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    386

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 Jan 18, 2018

Ingredients

  • Butternut squash icon
    Butternut squash
    454g
  • Shallot icon
    Shallot
    84g
  • Brussels sprouts icon
    Brussels sprouts
    454g
  • Apple icon
    Apple
    150g
  • Olive oil icon
    Olive oil
    30ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Onion icon
    Onion
    163g
  • Celery stalk icon
    Celery stalk
    122g
  • Bread slices icon
    Bread slices
    400g
  • Fresh rosemary icon
    Fresh rosemary
    2g
  • Fresh thyme icon
    Fresh thyme
    1g
  • Fresh sage icon
    Fresh sage
    1g
  • Dried cranberries icon
    Dried cranberries
    36g
  • Walnuts icon
    Walnuts
    38g
  • Vegetable stock icon
    Vegetable stock
    360ml

Tools

  • kCook icon Spatula
  • kCook icon Stove
  • kCook icon Large roasting dish
  • kCook icon Large saucepan

Step preview

  1. Pre-heat
  2. Prepare a large roasting dish
  3. Add cubed butternut squash
  4. Add finely sliced shallot
  5. Add halved brussels sprouts
  6. Add diced apple
  7. Add olive oil
  8. Add salt & pepper
  9. Toss until coated
  10. Roast for approx 30min until tender then reduce heat
  11. Get a clean large saucepan
  12. Add olive oil
  13. Add diced onion
  14. Add diced celery stalk
  15. Sauté for approx 8min until translucent
  16. Add cubed bread slices
  17. Fry until golden brown
  18. Add salt & pepper
  19. Stir
  20. Transfer content of large roasting dish to bread
  21. Add chopped fresh rosemary
  22. Add fresh thyme
  23. Add fresh sage
  24. Add dried cranberries
  25. Add walnuts
  26. Add vegetable stock
  27. Stir until mixture comes together
  28. Transfer bread to large roasting dish
  29. Bake for 20min
  30. Serve immediately
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