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 Oct 8, 2019

Ingredients

  • Butternut squash icon
    Butternut squash
    ¾
  • Shallot icon
    Shallot
    2 (84g)
  • Brussels sprouts icon
    Brussels sprouts
    5 cups
  • Apple icon
    Apple
    1 (150g)
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Onion icon
    Onion
    1 cup (163g)
  • Celery stalk icon
    Celery stalk
    1 cup (122g)
  • Bread slices icon
    Bread slices
    10 (400g)
  • Fresh rosemary icon
    Fresh rosemary
    2 tsp (2g)
  • Fresh thyme icon
    Fresh thyme
    1 tsp (1g)
  • Fresh sage icon
    Fresh sage
    1 tsp (1g)
  • Dried cranberries icon
    Dried cranberries
    about ¼ cup (36g)
  • Walnuts icon
    Walnuts
    about ¼ cup (38g)
  • Vegetable stock icon
    Vegetable stock
    1.5 cups (360ml)

Tools

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

Step preview

  1. Pre-heat oven - 200°C
  2. Prepare a clean large roasting dish
  3. Add butternut squash, shallot, brussels sprouts, apple, olive oil and salt & pepper to the large roasting dish
  4. Toss until coated
  5. Roast until tender then reduce heat - approx 30 min, 200°C
  6. Add olive oil, onion and celery stalk to a clean large saucepan
  7. Sauté until translucent - approx 8 min
  8. Add bread slices to the bread
  9. Fry until golden brown
  10. Add salt & pepper to the bread
  11. Stir
  12. Transfer content of large roasting dish to bread
  13. Add fresh rosemary, fresh thyme, fresh sage, dried cranberries, walnuts and vegetable stock to the bread
  14. Stir until mixture comes together
  15. Transfer bread to large roasting dish
  16. Bake - 20 min, 175°C
  17. Serve immediately
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