Slice of Emma : Brussels Sprouts and Butternut Squash Stuffing


Healthy, whole food, plant based recipes by Emma

Recipe #19:

Brussels Sprouts and Butternut Squash Stuffing

 

This year I wanted to create a vegan stuffing that is more delicious and exciting than the omnivore favorite.  I am looking forward to sharing a Friendsgiving in Red Rocks Las Vegas rock climbing. For many of us, traveling across the country for family so close to Christmas, is a challenge. Especially now that I have lived in a few places, I do not see friends as often as I would like. Friendsgiving has the ability to draw people you may not see as often anymore which during what is usually a stressful time of year, can be immensely cathartic. Life moves fast and sometimes it seems there is less control over life and sitting down with the people who are special to you can kind of put a pause on things and allow you to reconnect. So if you plan on having a Friendsgiving this year I implore you to make it special because moments like these are ones to be cherished. Young adults who haven't gone off and started a family of their own, but at the same time are not rooted so closely to their parents anymore are in a limbo where friends are almost a proxy family, and that can have power over the emotional balance of their lives. This type of event can show you are truly thankful for those around you and bring back ties that seem to have longer leashes than before.

Thinking ahead, I created this recipe for the upcoming pilgrimage. The fall fair includes brussels sprouts, butternut squash, apples, and breading. For those that are gluten free, gluten free bread can be swapped for the sourdough. I hope you enjoy this recipe as much as we will!

 

Health Note: Brussels sprouts are high in fibervitamins, minerals and antioxidants, making them a nutritious addition to your diet. They may also come with added health benefits, including the potential to reduce the risk of cancer, decrease inflammation and improve blood sugar control.

 

 

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

·       10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.

·       1 ½ cups vegetable broth (plus extra as needed)

·       2 teaspoons fresh rosemary, chopped

·       1 teaspoon fresh thyme

·       1 teaspoon chopped fresh sage

·       1/3 cup dried cranberries

·       1/3 cup pecans or walnuts

·       Sea salt and pepper to taste

 

 

Directions:

1.     Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.

2.     Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.

3.     Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.

 

Here is Emma all full of smiles after a recent 5 pitch climb in Yosemite.

 

Hi, I am Emma Wilkiemeyer.

Welcome to Slice of Emma recipe blog featuring healthy recipes that are vegan and based on whole foods.  For the past seven years I have shared recipes with friends and family and past two years through my blogging.  I completed a certification at Southwest Institute of Healing Arts in Arizona in Holistic Nutrition.  I take pride in that my recipes are not only delicious, but the science behind them makes for ingredients that nurture and balance the body.  My recipes are all gluten free and vegan.  My full time career is working in the oncology bio-tech space. Working around patients who are very sick has taught me the value of living a healthy lifestyle each and every day in order to lower the risk of disease later in life.  My whole foods diet keeps me energized to work hard and fuel my fitness routine.  Slice of Emma will also feature not only my voracious appetite in the kitchen but also my travel adventures including mountain hikes sometimes shared with Jes the CCC and international travel.  

Please reach out to me anytime you have a question whether it be about travel or my recipes. I am excited to share my passion and creativity with you.  Whether you are an experienced cook, or just getting started with a plant based diet I hope to have something that excites and helps you love healthy and compassionate cooking. My life recipe is simple- Nourish the body with clean food and exercise, and feed the soul with life’s rich experiences whether it be through getting out in nature or positive relationships with the people in my life. :: 

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