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16Ingredients
75Minutes
310Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. butternut squash (cubed)
- 1 lb. brussels sprouts (halved)
- 1 apple (large, cut into a ½ inch dice)
- 2 shallots (thinly sliced)
- 4 Tbsp. olive oil (divided)
- 1 cup onion (diced)
- 1 cup celery (diced)
- 10 slices bread (choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten-free, any bread of your choice., ** Note: Prior to preparing the recipe, leave bread out for a day to become slightly dry, and then cut into cubes)
- 1 1/2 cups vegetable broth (+ extra as needed)
- 4 tsp. fresh rosemary (chopped fine)
- 2 tsp. fresh thyme (chopped fine)
- 2 tsp. fresh sage (chopped fine)
- 1/2 cup dried cranberries
- 1/2 cup pecans (** or walnuts)
- fine grain sea salt
- freshly ground black pepper
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium520mg22% |
| Potassium680mg19% |
| Protein7g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A140% |
| Vitamin C110% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
patty 6 years ago
Excellent! I used yellow squash instead of Brussel sprouts and I didn't have pecans in the house so used sliced almonds. I had left overs so I froze - reheated in the over and it was just as good. Will make again!