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+ servings

Holiday Stuffing with Butternut Squash, Brussels Sprouts, and Apples


  • 1 lb butternut squash, cubed
  • 1 lb brussels sprouts, halved
  • 1 large apple, cut into a ½" dice
  • 2 shallots, thinly sliced
  • 4 Tbsp olive oil, divided
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten-free, any bread of your choice. (Before preparing the recipe, leave bread out for a day to become slightly dry, and then cut into cubes)
  • 1 ½ cup vegetable broth + extra as needed
  • 4 tsp fresh rosemary, chopped fine
  • 2 tsp fresh thyme, chopped fine
  • 2 tsp fresh sage chopped fine
  • ½ cup dried cranberries
  • ½ cup pecans (or walnuts)
  • fine-grain sea salt + freshly ground black pepper, to taste


  • Preheat oven to 400° degrees.
  • Prepare a baking vessel (roughly the size of a 9x13" pan)
  • Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with sea salt and pepper.
  • Roast until the vegetables are very tender, and remove from oven (~ 30-35 min)
  • Reduce oven heat to 350° F
  • Heat the other 2 tbsp olive oil in a large pot, over medium-high.
  • Sauté the onion and celery, until translucent (~ 5-8 min).
  • Add the bread cubes, and continue to sauté until the bread is golden brown.
  • Add a strong pinch of sea salt and freshly ground black pepper.
  • Combine the roasted vegetables, toasted bread cubes, vegetable broth, cranberries, pecans, and seasonings.
  • Stir the mix till the broth has almost entirely absorbed in the toasted bread.
  • Transfer to a baking dish and bake at 350° F for about 20 minutes.
  • Serve hot