Thursday, November 26, 2015

Thanksgiving : Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Original recipe by Gene Hamshaw and the link is here. The one posted here is my version which is adapted from that recipe. I left out bread, pecan, a few herbs and added mushroom instead based on another reviewer comment.

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
1/3 cup dried cranberries
Sea salt and pepper to taste

Method :
Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Put the mix veggies on an open baking tray and bake for 15 minutes. Take the tray out and cover with aluminum foil and put it back in the oven. Lower the oven temperature to 375 and bake another 15 minutes. By now the veggies should be tender. Take the tray out and set aside.

Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add a dash of salt and pepper. Remove from  fire. Add the mixture to the roasted mixed veggies. Put in the cranberry and stir all to combine. Serve hot.