Roasted Butternut and Apple Stuffing Recipe
Sweet & savoury.
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.
