Roasted Butternut and Apple Stuffing Recipe

American Thanksgiving is right around the corner, and that signals the start of the holiday season for many Canadians, as well. Thanksgiving recipes share a lot in common with traditional yuletide dishes—they’re often nostalgic and bring much-needed comfort. Whether you enjoy it now or save it for December, this roasted butternut and apple stuffing from Tractor At Home will fill your kitchen with a mouth-watering aroma that filters throughout the home.

Ingredients

1 pound butternut squash, ½-inch diced

1 Pink Lady apple, ¾-inch diced

1 shallot, thinly sliced

1–2 tablespoons olive oil

Kosher salt and freshly cracked pepper, to taste

3 tablespoons butter

2 tablespoons olive oil

1 medium onion, diced

2 stalks celery, diced

Kosher salt and freshly cracked pepper, to taste

5 fresh sage leaves, chiffonade

5 sprigs of fresh thyme, leaves removed

1 sprig fresh rosemary, leaves removed and finely chopped

¾ loaf of crusty bread, diced

½ cup dried cranberries

½ cup toasted walnuts

¼ cup Italian parsley, chopped

1 ½ cups vegetable or chicken stock

Method

Toss butternut squash, apple, shallot, 1–2 tablespoons olive, salt, and pepper together. Transfer to a parchment-lined sheet pan. Roast at 400°F until tender (around 25 minutes).

Melt butter and 2 tablespoons olive oil in large pot.

Add onion, celery, onion, salt, and pepper, and sauté until translucent.

Add herbs and sauté 3–5 minutes more, until fragrant.

Remove from heat.

In a large bowl, combine bread, cranberries, walnuts, parsley, and stock with all previously cooked ingredients.

Butter a baking dish and add stuffing in an even layer. Preheat oven to 375°F.

Cover baking dish with foil and bake for 30 minutes.

Remove foil and return to oven for an additional 15 minutes until desired level of crispiness.