Herb Stuffing with Butternut Squash and Brussels Sprouts

Herb Stuffing with Butternut Squash and Brussels Sprouts

4.3 26 ratings

Prep. 15 min

Total 1 h 10 min

6 portions

Ingredients

extra virgin olive oil plus extra to grease
1 ½ oz
fresh rosemary (leaves only) (approx. 2 tsp)
2 sprigs
fresh sage leaves (approx. 4 leaves)
1 tsp
fresh thyme (leaves only)
1 tsp
butternut squash peeled and cubed (1 in.)
16 oz
shallots finely sliced (approx. 2 shallots)
3 oz
Brussels sprouts trimmed, halved
16 oz
apple diced
5 oz
salt to taste
fresh ground black pepper to taste
onion quartered
6 oz
celery diced
4 ½ oz
bread slices cubed (1 in.)
14 oz
vegetable stock
12 oz
dried cranberries
1 oz
chopped walnuts
1 oz

Difficulty

easy

Nutrition per 1 portion

Protein 11 g

Calories 1577 kJ / 377 kcal

Fat 13 g

Fibre 9 g

Carbohydrates 59 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

No Fail Thanksgiving 10 Recipes
United States

You might also like...

Apple Cranberry Chutney

1 h 5 min

Collard Greens

1 h 5 min

Brussel Sprouts Salad with Cranberries and Almonds

50 min

Barley and Lentil Radicchio Salad

1 h 25 min

Lentil Mushroom Stroganoff

55 min

Lentil Moussaka

2 h 20 min

Butternut Squash Coconut Curry

40 min

Cauliflower and Date Tagine

55 min

Vegetarian Lasagna

2 h 30 min

Lentil, Cauliflower and Kale Salad

1 h 5 min

Cauliflower Steaks

45 min

Garbanzo Bean Soup with Spinach

40 min