Cornbread Stuffing with Brussels Sprouts & Squash
Cook time: 
Total time: 
Serves: 8-12
 
Ingredients
  • 3 lbs winter squash, such as buttercup or butternut
  • 2 Tbsp extra-virgin olive oil
  • 2 lbs prepared cornbread, cut into 1-inch cubes (about 12 cups) - find a vegan version here.
  • 4 cups brussels sprouts, trimmed and sliced
  • 1 cup currants, raisins or dried cranberries
  • 1 cup pecan halves, coarsely chopped and toasted
  • ¼ cup chopped fresh chives
  • 2 Tbsp chopped fresh parsley
  • 8 fresh sage leaves, rubbed and sliced
  • 4 cups reduced-sodium vegetable broth
Instructions
  1. Preheat oven to 375.
  2. Halve squash, remove seeds and cut into 1-inch-thick wedges (leave the skin on). Spread on a baking sheet and drizzle with oil, rubbing to coat the squash evenly. Roast until soft, 20 to 30 minutes. Let cool. Peel, cut into 1-inch pieces and place in a large bowl.
  3. Meanwhile, spread cornbread cubes on a large baking sheet. Toast on the upper rack until crisp around the edges, about 20 minutes. Add to the bowl with the squash.
  4. Bring a small saucepan of water to a boil. Add Brussels sprouts and cook until barely tender, 3 to 4 minutes. Drain and rinse under cold water. Drain again and add to the bowl.
  5. Add currants (or raisins or cranberries), pecans, chives, parsley and sage. Then add broth and stir until the liquid is absorbed. Spoon into a 9-by-13-inch baking dish.
  6. Bake the stuffing until heated through, 45 to 55 minutes.
Recipe by Food-Life Balance at http://www.food-lifebalance.com/2011/11/17/cornbread-stuffing-with-brussels-sprouts-squash/