I really like the idea and flavours behind traditional stuffing but since I don't eat bread often I wanted to make a more vegetable based version that would pair just as nice with Christmas dinner. This sweet and savoury side dish is the perfect healthy alternative to a traditional stuffing side dish and I actually like it more than the bread based version.
- 2.5 cups of chopped butternut squash
- 1 large apple skinned and chopped (I used a Royal Gala)
- 2 small or 1 large sweet potato chopped
- 2 cloves garlic chopped small or minced
- 1 red onion chopped
- 1 tablespoon of coconut oil
- 1-2 teaspoons of cinnamon
- sea salt to taste
- 1 teaspoon of dried sage
- 1 teaspoon of dried rosemary
Ingredients to add after cooking:
- 1.5 cup cooked quinoa (1/2 cup of quinoa makes 1.5 cup cooked)
- A few handfuls of dried cranberries and pumpkin seeds
Pre-heat oven to 375 F
Cook the quinoa, directions here
Use coconut oil to grease a glass rectangle baking dish
Chop the squash, sweet potato, onion, peeled apple, and garlic and add to baking dish
Season generously with the sea salt and other spices, I put measurements as a guideline, you can season to your liking. I also used a pumpkin pie spice blend from Epicure.
Bake on centre rack until squash and sweet potato are fork tender, mine took about 30-40 minutes. Stir it up every 10 minutes or so.
Remove from the oven and add more seasoning to taste, stir in the cooked quinoa, dried cranberries and pumpkin seeds. I also mixed a tablespoon of organic butter into mine but it tastes good without it