Butternut Squash and Brussels Sprouts Stuffing with Apples
Serves
6
Total Time
1hrs 10mins
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 tim...
- Butternut squash455 gcubed
- Shallot2finely sliced
- Brussels sprouts455 ghalved
- Apple1diced
- Olive oil3 tablespoons
- Salt & pepperas needed
- Onion165 gdiced
- Celery stalk120 gdiced
- Fresh rosemary2 teaspoonschopped
- Fresh thyme1 teaspoon
- Fresh sage1 teaspoon
- Dried cranberries35 g
- Walnuts40 g
- Vegetable stock360 ml
- Bread slices10cubed
Ingredients
- 1. Pre-heat oven - 200°C / 395°F
- 2. Add butternut squash, shallot, brussels sprouts, apple, olive oil and salt & pepper to a clean large roasting dish
- 3. Toss until coated
- 4. Roast until tender then reduce heat - approx 30 min
- 5. Add olive oil, onion and celery stalk to a clean large saucepan
- 6. Sauté until translucent - approx 8 min
- 7. Add bread and fry until golden brown
- 8. Stir in roasted squash and season with salt & pepper
- 9. Add fresh rosemary, fresh thyme, fresh sage, dried cranberries, walnuts and vegetable stock
- 10. Stir until mixture comes together and transfer to the roasting dish
- 11. Bake stuffing for 20 min, 175°C / 350°F
- 12. Serve immediately
Method
Make this recipe in the Fresco Recipes App
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