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 the 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 the butter and 2 tablespoons of olive oil in large pot.
Add the onion, celery, onion, salt, and pepper, and sauté until translucent.
Add the herbs and sauté 3–5 minutes more, until fragrant.
Remove from the heat.
In a large bowl, combine the bread, cranberries, walnuts, parsley, and stock with all the previously cooked ingredients.
Butter a baking dish and add the stuffing in an even layer. Preheat the oven to 375°F.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and return to the oven for an additional 15 minutes until the desired level of crispiness.
