We really didn’t know what to call this, but it seemed unfair to just call it stuffing. There’s nothing really being stuffed, and it’s far too good to be relegated to the side. Nomenclature aside, Roasted Winter Squash, Brussels Sprout and Apple Stuffing tastes as it sounds — a savory mix of winter vegetables, toasted bread and herbs that will remind you of Thanksgiving. That it’s also vegan is almost incidental.
From the original recipe, we swapped out ingredients to suit what we had on hand, and used an entire loaf of semolina bread made especially for this. The major change was to cook everything in the same large, shallow roasting pan. After the stuffing reached sufficient brownness, all that was needed to round out the meal was a green salad and a milky sphere of freshly made mozzarella from Wolf Meadow Farm. If there should be any leftover, it makes a fine breakfast topped with a poached or fried egg.
Roasted Winter Squash, Brussels Sprout and Apple Stuffing
10 slices hearty bread (such as crusty sourdough, cornbread, or whole grain), cubed and left out to partially dry for 1 to 2 days
1 pound butternut squash, cubed
1 pound brussels sprouts, halved
1 medium apple, cut into a ½ inch dice
2 to 3 red or yellow onions, thickly sliced lengthwise
2 teaspoons fresh or 1 teaspoon dried rosemary, chopped
1 teaspoon fresh or ½ teaspoon dried thyme
1 teaspoon chopped fresh or ½ teaspoon dried sage
⅓ cup chopped walnuts or pecans
1½ cups vegetable stock (plus extra as needed)
Sea salt and pepper to taste
– Heat oven to 400°F. Coat the bottom of a large, shallow roast pan, them place the pan in the oven to briefly heat up, about 1 minute. Add the cubed bread to the pan, toss with the hot oil, and cook until lightly toasted, stirring occasionally for even browning. Remove the toasted bread cubes to a bowl and set aside.
– Toss the squash, brussels sprouts, apples, and red onions in 3 tablespoons olive oil and season well with salt and pepper. Place the vegetables in the pan and roast until they are tender and taking on color, becoming slightly singed. Remove pan from oven and reduce heat to 350°F.
– Add the toasted bread cubes, herbs, nuts, and vegetable broth to the roasted vegetables. Stir the mixture until the broth is almost entirely absorbed by the toasted bread. Place pan in oven and bake for about 20 minutes, or until top is browned. Serve hot.
Adapted from Food52.
Local ingredients: Brussels sprouts from Heron Pond Farm; apples from New Hampshire Cider Works; red onions from Black Kettle Farm; Tromboncino winter squash from the garden; homemade semolina bread and vegetable stock.