Autumn Stuffing (Vegetarian)

 20 oz cut up butternut squash, sprinkled with salt and pepper
 Avocado oil
 1 ½ cups celery, cut into 1/4" slices
 2 ½ cups chopped onion
 2 apples, peeled, cored, and diced
 2 tsp finely chopped thyme
 1 lb day old multi-grain/whole wheat organic bread, crust removed, cut into small cubes
 ½ cup chopped parsley
 1 tbsp chopped fresh sage
 1 tbsp chopped fresh rosemary
  cup almond milk
  cup low-sodium vegetable broth
 2 large eggs
 1 ½ tsp kosher salt
 ½ tsp pepper

1

Preheat the oven to 400F. On a lined baking sheet, lay out the butternut squash, brushed with avocado oil and sprinkled with salt and pepper. Roast for about 20 minutes or until the butternut squash is slightly caramelized. Set aside.

2

In a large skillet on medium heat, add avocado oil. Once hot, add in the celery and onions. Cook until onions are caramelized.

3

Add in apples and thyme to the skillet and cook another 5 minutes or so with the lid on, until the apples are soft. Optional: season with a sprinkle of salt and pepper.

4

Place the mixture into a large bowl. Add in the butternut squash, bread, parsley, sage, rosemary, almond milk, low-sodium vegetable broth, 2 eggs, and season with salt and pepper.

5

Lower the oven to 350F. Pour the mixture into a greased 8x8 baking dish and cook for 20 minutes, or until top is golden brown. Enjoy!

Ingredients

 20 oz cut up butternut squash, sprinkled with salt and pepper
 Avocado oil
 1 ½ cups celery, cut into 1/4" slices
 2 ½ cups chopped onion
 2 apples, peeled, cored, and diced
 2 tsp finely chopped thyme
 1 lb day old multi-grain/whole wheat organic bread, crust removed, cut into small cubes
 ½ cup chopped parsley
 1 tbsp chopped fresh sage
 1 tbsp chopped fresh rosemary
  cup almond milk
  cup low-sodium vegetable broth
 2 large eggs
 1 ½ tsp kosher salt
 ½ tsp pepper

Directions

1

Preheat the oven to 400F. On a lined baking sheet, lay out the butternut squash, brushed with avocado oil and sprinkled with salt and pepper. Roast for about 20 minutes or until the butternut squash is slightly caramelized. Set aside.

2

In a large skillet on medium heat, add avocado oil. Once hot, add in the celery and onions. Cook until onions are caramelized.

3

Add in apples and thyme to the skillet and cook another 5 minutes or so with the lid on, until the apples are soft. Optional: season with a sprinkle of salt and pepper.

4

Place the mixture into a large bowl. Add in the butternut squash, bread, parsley, sage, rosemary, almond milk, low-sodium vegetable broth, 2 eggs, and season with salt and pepper.

5

Lower the oven to 350F. Pour the mixture into a greased 8x8 baking dish and cook for 20 minutes, or until top is golden brown. Enjoy!

Autumn Stuffing (Vegetarian)

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