Tired of serving the same old stuffing every year? Check out this Vegan Butternut Squash Apple Stuffing recipe and you'll surprise everyone at the Thanksgiving table!
Many people like to keep things traditional during the Holidays. Especially when it comes to Thanksgiving. They serve the same dishes every year, using the same recipes, and everyone is perfectly happy with it.
Other people (read: us), are the complete opposite. We like to play around with different flavors, and come up with our own versions of traditional dishes.
Take these two green been recipes for example: Warm Green Beans With Chestnuts, Pomegranates & Lemony Tahini and Roasted Green Beans With Fresh Cranberries & Dukkah
Yes, they're both green bean dishes, but they're not even close to a green bean casserole or almondine, right?
Well, this year we kinda did the same with this stuffing recipe. No, apple stuffing isn't anything new and is somewhat traditional. Our version though, includes some non-traditional ingredients that aren't usually found at the Thanksgiving table, like turmeric and curry powder. We have also omitted herbs like rosemary and sage, and it's also vegan, so no eggs involved here (and no need to worry about them not being cooked all the way!).
- You can use your favorite bread here. And because we are toasting it a little bit, no need for it to be stale. Cut it into medium to small cubed .
- Cut your butternut squash into medium size cubes, and the apple into large. Because the apples will cook faster, cutting them in larger pieces with allow them to keep their shape after they're roasted
- After being roasted with maple syrup, turmeric and curry, the apples and vegetables become buttery and slightly tart, with a great balance or sweet and savory flavors. The no-chicken broth helps all those flavors marry together and really soak into the bread.
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Vegan Butternut Squash Apple Stuffing
- Total Time: 1 hour 40 minutes
Description
Tired of serving the same old stuffing every year? Check out this Vegan Butternut Squash Apple Stuffing recipe and you'll surprise everyone at the Thanksgiving table!
Ingredients
- 5 cups cubed bread
- 1 medium butternut squash, peeled, seeded and diced medium (about 5 cups)
- 4-5 apples (use your favorite kind), peeled, cored and diced large (about 5 cups)
- 1 large red onion, sliced
- 3 tbsp extra virgin olive oil
- 3 tbsp maple syrup
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp salt
- 1 cup dry cranberries
- 3 cups vegetable or no-chicken broth
Instructions
- Preheat the oven to 375F. Line a large baking sheet with parchment paper. Spread the bread cubes and place them in the oven for 10 minutes, until they start to crisp up slightly. Remove from the oven, transfer the bread to a bowl and set aside. Reduce the oven temperature to 350F.
- Combine the butternut squash, apple, onion, olive oil, maple syrup, curry, turmeric and salt in a large bowl. Toss well, so the squash, apples and onion are well coated with the olive oil, syrup and spices. Transfer it to the same lined baking sheet you used for the bread, in a single layer (if your baking sheet isn't large enough, use two of them). Bake for 30 minutes, until the vegetables and apples are tender, but not mushy
- Combine the roasted vegetables, toasted bread and dried cranberries in a large bowl and toss well. Transfer to a 9x13 inch baking dish and pour the broth evenly on top. Cover with aluminum foil and bake for 50 minutes
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Thanksgiving
- Cuisine: vegan
Nutrition
- Serving Size: 1 heaping cup
- Calories: 242
- Sugar: 28.4
- Sodium: 498
- Fat: 5.3
- Saturated Fat: 0.8
- Unsaturated Fat: 4.1
- Trans Fat: 0
- Carbohydrates: 49.3
- Fiber: 6
- Protein: 3.7
- Cholesterol: 0
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