This vegetarian, dairy free side dish is packed with fresh herbs and wholesome ingredients such as apples, butternut squash, and caramelized onions. A perfect accompaniment for your Thanksgiving meal, it’s so delicious that I’ve even served it as a main dish for the kids in the past!
20ozcut up butternut squash, sprinkled with salt and pepper
Avocado oil
1 ½cupscelery, cut into 1/4" slices
2 ½cupschopped onion
2apples, peeled, cored, and diced
2tspfinely chopped thyme
1lbday old multi-grain/whole wheat organic bread, crust removed, cut into small cubesCan sub in gluten-free bread to make this dish gluten-free
½cupchopped parsley
1tbspchopped fresh sage
1tbspchopped fresh rosemary
⅓cupalmond milk
⅓cuplow-sodium vegetable broth
2large eggs
1 ½tspkosher salt
½tsppepper
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!
20ozcut up butternut squash, sprinkled with salt and pepper
Avocado oil
1 ½cupscelery, cut into 1/4" slices
2 ½cupschopped onion
2apples, peeled, cored, and diced
2tspfinely chopped thyme
1lbday old multi-grain/whole wheat organic bread, crust removed, cut into small cubesCan sub in gluten-free bread to make this dish gluten-free
½cupchopped parsley
1tbspchopped fresh sage
1tbspchopped fresh rosemary
⅓cupalmond milk
⅓cuplow-sodium vegetable broth
2large eggs
1 ½tspkosher salt
½tsppepper
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!
