Butternut Squash, Brussel Sprouts and Bread Stuffing with Apples

We're usually Pepperidge Farm stuffing people. Last year, we finally expanded to adding celery. So a vegetable stuffing is really moving up for us.

"Tainted Love" Soft Cell

From Food52

Ingredients

• 1 pound butternut squash, cubed
• 1 pound brussels sprouts, halved
• 1 medium gala apple, cut into a 1/2 inch dice
• 2 shallots, thinly sliced
• 3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
• 1 cup onion, diced
• 1 cup celery, diced
• 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
• 1 1/2 cup vegetable broth (plus extra as needed)
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh thyme
• 1 teaspoon chopped fresh sage
• 1/3 cup dried cranberries
• 1/3 cup pecans or walnuts
• Sea salt and pepper to taste

Directions

Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot.

Curried Vegetables

 So this is basically sauted veges with curry power and chili powdet

 I didn't like it that well, but my grandma did. So here it is.

And here is my grandma's amazing presentation skills: 

(choclate almond icecream with blueberries)

 

"Leaving On A Jet Plane" John Denver

Ingredients:

• 1 medium green pepper, chopped and seeded
• 1 large carrot, juliennd 
• 1 medium summer squash
• 1 small onion
• 2 cloves garlic
• 3/4 cup halved green beans 
• curry powder and chili powder to taste 

Directions:

Heat olive oil in frying pan. Saute garlic, curry powder, and chili powder and onion until fragrant. Add carrot and green beans. Cook for 3-4 minutes. Add squash and green pepper. Cook until tender. Serve over rice.