Stuffing with Squash, Apples, and Brussels Sprouts

This amazing stuffing is vegan, but you’d never know. In addition to plenty of bread and herbs, there is creamy butternut squash, a touch of sweetness from the apples and cranberries, a bit of crunch from the celery, plus roasted Brussels sprouts. It’s so good you’ll want to make it long after the holiday season!

1 lb butternut squash, cubed (about 1 small/medium squash)
1 lb Brussels sprouts, each sprout cut in half
1 medium apple, diced
3 tbs. olive oil
1 small onion, chopped
3 stalks of celery, diced fine
3 cloves of garlic, minced
About 10 slices of whole grain bread
1 1/2 cups vegetable broth
2 tsp. fresh rosemary, chopped
1 tsp. fresh thyme or 1/2 tsp. dried thyme
1 tsp. rubbed sage
1/3 cup dried cranberries
salt and pepper

View the full recipe at The Table →