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Birds eye view of the vegan butternut squash apple stuffing served in small wood bowls on a dark gray surface, with two forks placed on the right hand side and pink and yellow flowers scattered

Vegan Butternut Squash Apple Stuffing


  • Author: Vicky & Ruth - May I Have That Recipe
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Category: Thanksgiving
  • Cuisine: vegan

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)
  • 45 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

  1. 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.
  2. 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
  3. Combine the roasted vegetables, toasted bread and dried cranberries in a large bowl and toss well. Transfer to a 9×13 inch baking dish and pour the broth evenly on top. Cover with aluminum foil and bake for 50 minutes

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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