Description
A delicious and comforting vegan stuffing made with butternut squash and cranberries, perfect for holiday meals.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 cup fresh cranberries
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 cups vegetable broth
- 4 cups cubed bread (preferably whole grain)
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté the onion and celery until softened.
- Add the diced butternut squash and cook until slightly tender.
- Stir in the cranberries, sage, thyme, salt, and pepper.
- In a large bowl, combine the sautéed mixture with the cubed bread.
- Pour in the vegetable broth and mix until the bread is well coated.
- Transfer the mixture to a greased baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until golden brown.
Notes
- For added flavor, consider adding nuts or seeds.
- This stuffing can be made a day in advance and reheated before serving.
- Adjust the seasoning according to your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American