Monday, November 10, 2014

Winter Squash Stuffing

This year I plan to substitute the bread cubes with roasted winter squash cubes, to decrease the breads and increase the veggies and nutrient density on the table (and it just so happens this is gluten-free and dairy-free)...

about 1/4 cup olive oil
12 cups butternut/tahitian/acorn/your favorite winter squash, peeled and seeded, cut into ¾” cubes, from Suzie's, JR Organics, the Schaner's or Sage Mountain Farm
1 yellow onion, diced, from Schaner Farms
1 cup celery, diced
6 large garlic cloves, minced from the Schaner's
1 cup pecans, chopped from a friend of a friend's farm
1 cup fresh cranberries (or ½ cup dried)
1/2 cup golden raisins
1 large green apple, diced, from Smit Farms
fresh chopped herbs (from Suzie's, the Schaner, or JR Organics):
1/4 cup parsley
2 tablespoons sage
1 tablespoon rosemary
2 tablespoons thyme
1 cup apple juice from Smit Farms
sea salt & fresh ground black pepper to taste
If you want to prep ahead of time, this much can be done the day before serving:
  • On a baking pan, drizzle the cubed squash lightly with olive oil, season with sea salt, and toss to coat. Roast at 400° until they start to soften (not totally mushy)  and are golden, stirring occasionally, for about 30-45 minutes.  Set aside.
  • In a large skillet, warm 2 tablespoons olive oil over medium heat. Add onion, sage, thyme, rosemary and a sprinkle of sea salt and cook until the onions begin to soften. Add garlic and celery and cook a couple more minutes.
  • Combine all ingredients - except juice – and place the mixture in a large baking dish rubbed with olive oil. 
On the day to be served:
  • Moisten by adding haf of the juice. 
  • Cover and bake at 350° for about 30-45 minutes, periodically adding the rest of the juice to keep it moist.
Serves 12

1 comment:

  1. Heather, I've been wanting to tell you for a long time how much I enjoy your blog. Don't know how you find the time, but I'm glad you do! Barbara (from sangha)