Opis
A delicious non-turkey Thanksgiving dinner option featuring seasonal vegetables and hearty flavors.
Składniki
Skala
- 1 Butternut squash, peeled and diced
- 2 cups Brussels sprouts, halved
- 1 cup cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 loaf of bread, cubed for stuffing
- 2 cups vegetable broth
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 teaspoon sage
Instrukcje
- Preheat your oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts with olive oil, salt, pepper, thyme, and rosemary.
- Spread vegetables on a baking sheet and roast for 25-30 minutes.
- In a pan, sauté onion and celery until soft.
- Add bread cubes, vegetable broth, and sage to the pan.
- Mix well and transfer to a baking dish.
- Bake stuffing at 350°F (175°C) for 20-25 minutes.
- Serve roasted vegetables and stuffing together.
Uwagi
- This dish can be made vegan by ensuring the bread is dairy-free.
- Add nuts or seeds for crunch.
- Pair with your favorite side dishes.
- Czas Przygotowania: 30 minutes
- Czas gotowania: 1 hour
- Kategoria: Dinner
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 plate
- Kalorie: 350
- Cukier: 10g
- Sód: 300mg
- Kwasy: 15g
- Nasycony tłuszcz: 2g
- Tłuszcze Nienasycone: 10g
- Tłuszcze trans: 0g
- Węglowodany: 50g
- Włókno: 8g
- Białko: 8g
- Cholesterol: 0mg
Słowa kluczowe: non turkey thanksgiving dinner, vegetarian thanksgiving, holiday recipes