I was so excited about this fall dish… then I had a vision of how to make it even more fall fabulous. After already returning home from buying all the ingredients, I marched myself back to the store to get some fresh cranberries. I had never actually cooked with fresh cranberries before so I had no idea if it was going to work or not, but it came out exactly as I had imagined. You never know until you try, right?…
One thing that simply baffles me is why we don’t eat stuffing more that once a year? I mean really… It is so delicious!!! To get your prepped for your Thanksgiving Day meal one week from today, you’ve got to try out this recipe. It is not your normal stuffing. It is packed with vegetables including butternut squash and my second favorite fall food, brussels sprouts. This is like Fall in a dish!
- 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
- Preheat oven to 375.
- 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.
- 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.
- 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.
- 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.
- Bake the stuffing until heated through, 45 to 55 minutes.
Serving Suggestion: Serve with a side salad or your favorite vegetable side.
Once again a big thanks to Eating Well.
I am a warm summer weather type of girl but I will tell you that once butternut squash hits the shelves I am a happy camper. Butternut squash is high in fiber, potassium (which is important for bone health) and vitamin B6, which helps with proper functioning of both the nervous and immune systems. The squash’s vibrant color is trying to tell you something as well, it is a powerhouse of nutrients known as carotenoids, which are shown to protect against heart disease. Below are a couple of my favorite recipes using this delightful nutrient-packed squash.
It’s getting to be that time of year where nothing is more satisfying than a nice warm bowl of soup. I love this recipe because it is loaded with vegetables but also packed with protein because of the two types of beans. I enjoy this soup with some kale chips on top! Photo and recipe courtesy of Eating Well.
- 1 can (15oz) chickpeas, or ¾ cup dried and overnight or quick soaked
- 2½ lbs butternut squash, cut into 1 in cubes
- 2 large carrots, peeled and cut into ½-inch pieces
- 1 large onion, chopped
- 1 can (15oz) red kidney beans, or ¾ cup dried and overnight or quick soaked
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon minced peeled fresh ginger
- 1½ teaspoons ground cumin
- 1 tsp salt
- 1 Tbsp hot paprika
- ¼ teaspoon freshly ground pepper
- ¼ cup lime juice
- ½ cup chopped roasted unsalted peanuts
- ¼ cup packed fresh cilantro leaves, chopped
- Combine the chickpeas, squash, carrots, onion, red beans, broth, tomato paste, ginger, cumin, salt, paprika and pepper in a slow cooker.
- Put on the lid and cook on low until the chickpeas are tender and the beans have begun to break down, 5 to 6½ hours.
- Put about half of the cooked soup into a food processor and pulse until beans are mashed. Add this mixture back into the soup and mix well.
- Stir in lime juice. Serve sprinkled with peanuts and cilantro.
Who doesn’t love a good pesto? And why not load it up with some great veggies instead of pasta all the time? I invented this one myself and it turned out quite yummy!
Average Time: 20 minutes – 1 hour depending on prep work
2 lbs of butternut squash, cut into cubes
1 can (15 oz) of white kidney beans, drained
1 bag of baby spinach
2 cups of cherry tomatoes, halved
3/4 cups of homemade pesto, or premade pesto. Homemade pesto can be done ahead of time.
1/2 cup of quinoa, made according to package directions
1. Preheat oven to 400 degrees. Roast squash for approximately 40 minutes or until a fork can easily poke through. This can be done ahead of time.
2. Coat a pan with olive oil spray. Saute beans until warm, about 5 minutes.
3. Transfer the squash to a pan sprayed or coated with olive oil. Sautee for approximately 3 minutes and then add spinach. You may want to cover with a lid so that the spinach has a chance to wilt. Sautee until spinach is slightly wilted.
4. Add the tomatoes and pesto. Stir until well combined, approximately 5 minutes.
5. Dish quinoa in a bowl and transfer vegetable mixture to serve over pesto.
Serving suggestion: Can also be served over pasta or any grain of choice.
When it is wintery cold out there is nothing better than a warm cup of soup. I, however, like my soups to be a little more hearty and a little less brothy. This soup was absolutely fantastic! Serve with a nice hunk of bread and you are all set.
Average time: 45 minutes
2 tsp olive oil
2 leeks, trimmed, chopped and rinsed
1 red bell pepper, chopped
3 cloves garlic, minced
4 cups reduced-sodium vegetable broth
1 1/2 pounds butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes
2 tbsp minced fresh thyme, or 2 teaspoons dried thyme
1 1/2 tsp ground cumin
1/2 tbsp of Hot Paprika (optional)
4 cups frozen corn kernels
1/2 tsp crushed red pepper
1/4 tsp salt
Freshly ground pepper, to taste
1. Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme, cumin and paprika; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
2. Add corn; return to a simmer and cook 3 to 4 minutes. Add crushed red pepper. Season with salt and pepper.
Photo Credit: WarmVanillaSugar