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.

Sage Butternut Squah Pasta

The sage and squash combination was so good, and I'm not usually a butternut squash fan!

This November school has taken over my life, but with Thanksgiving break next week I can take a little time this weekend to cook and blog. Finally! APUSH and English research projects and NHS inductions and fall sports awards are just too much for one month.

I got this from Two Peas In a Pod.

"Young Folks" Peter, Bjorn & John

Ingredients:

1 medium butternut squash, peeled and diced
3 tablespoons olive oil
8 sage leaves
12 ounces DeLallo whole wheat linguine (or other pasta)
1 1/2 cups water or vegetable broth
1 tablespoon olive oil
1/4 cup diced yellow onion
2 cloves garlic, minced
1/8 teaspoon ground nutmeg
1/4 cup freshly grated parmesan cheese
Salt and freshly ground black pepper, to taste

Directions:

Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.

 While the squash is cooking, fry the sage leaves. Heat 3 tablespoons olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt. Set aside.

 Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.

Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash.

In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with nutmeg, salt, and pepper. Add the pasta and stir until pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with remaining fried sage leaves and additional Parmesan cheese, if desired.