How to cook butternut squash Martha Stewart?

Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour .

How to boil brussel sprouts reddit?

You have two options: steam until just barely tender. they will stay bright green. blanch them. this means get a pot of water to a hard rolling boil. The water should be liberally salted--almost as salty as the sea. Jul 14, 2011

How to cook butternut squash Paula Deen?

directions In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.

How does Gordon Ramsay cook butternut squash?

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Why do you soak brussel sprouts before cooking?

The soak time tenderizes the sprouts so the middles are softer . Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

What takes the bitterness out of brussel sprouts?

The sweetness works with the bitterness, and the sugar helps to caramelize the sprouts and bring out their own sweetness . A bit of brown sugar will also work. Acid can be useful as well. A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts.

Should I parboil brussel sprouts before baking?

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture .

Is it necessary to peel butternut squash before cooking?

You can eat the skin, so there's no need to peel it . Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

How does Jamie Oliver cook butternut squash?

Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.

Butternut Squash, Brussels Sprout & Bread Stuffing With Apples Recipe on Food52 (2024)

Christmas

by: Gena Hamshaw

November13,2012

4.8

8 Ratings

Butternut Squash, Brussels Sprout & Bread Stuffing With Apples Recipe on Food52 (1)

Cook time 50 minutes
Serves 6

Jump to Recipe

Author Notes

The first time I served this stuffing to my (omnivore) family, they were so enchanted that they didn't even know it was vegan. I've made a few tweaks over time, but the core of the recipe--a savory mix of winter squash, brussels sprouts, and good bread--has remained. —Gena Hamshaw

Test Kitchen Notes

Featured in: Our Best Thanksgiving Side Dishes. —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

1 poundbutternut squash, cubed
1 poundbrussels sprouts, halved
1 medium gala apple, cut into a 1/2 inch dice
2 shallots, thinly sliced
3 tablespoonsolive oil, divided into 2 tbsp and 1 tbsp
1 cuponion, diced
1 cupcelery, 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 ¹/₂ cupsvegetable broth (plus extra as needed)
2 teaspoonsfresh rosemary, chopped
1 teaspoonfresh thyme
1 teaspoonchopped fresh sage
¹/₃ cupdried cranberries
¹/₃ cuppecans or walnuts
Sea salt and pepper to taste

Directions

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.
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.
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.

Tags:

Stuffing/Dressing
American
Celery
Pecan
Shallot
Vegetable
Apple
Grains
Fall
Christmas
Thanksgiving
Winter

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81 Reviews

[emailprotected] November 30, 2021

Katie B. November 22, 2017

I did everything described in the recipe up to the second part of step 3 (so I didn't bake it all together yet, just the stovetop part. I let it cool down a bit then transfered to a dutch oven i can store in the fridge overnight--tomorrow I'll put it in the oven for 20-30 minutes so it all heats up & comes together, &gets crispy on top).

Homa O. November 22, 2017

I would like to make this recipe but concerned about roasting the vegetables and apples all together. Won't they roast at different rates?

Lynn R. November 21, 2017

I want to try this in a slow cooker. Any suggestions?

anne August 6, 2022

Ya, don't.

Jennifer J. October 20, 2017

Was AMAZING!

Nila O. September 18, 2017

Don't try it! There are so many steps, it took me all afternoon and it was terrible!

Mel Y. October 10, 2017

Agreed, flavors didn't combine well for me. Not worth repeating.

allekas November 25, 2016

I want to share my make-ahead story in the hope that others will share theirs. The dish delivers on flavor in a big way with an almost divine balance between comfort and sophistication, but the cost of stove-top and oven real estate on a busy Thanksgiving is high. I tried to roast, sautee, and mix everything except the vegetable broth the night before. I wanted to preserve some of the crispness of the toasted bread and didn't think that would happen if it sat in broth all night or cooked all the way thought then reheated. On the day of, I brought it to room temperature (90 minutes), then finished it off with the broth - which it absorbed nicely - and popped it in the oven. It was good - the flavor balance really does carry it - and the toasted bits did keep some nice chew, but it just wasn't much to look at. Any other experiences with cooking it all the way through, then reheating the next day? It was a great dish and I'll definitely make it again day-of - just trying to improve on an already good thing. Thanks!

lweib November 22, 2018

I always do the sautee and the oven bake at home, mix all with broth, and put in the fridge overnight. Then day-of it just needs its 30 min in the oven. Usually it hitches a ride with the green bean casserole or sweet potatoes. It looks like this is almost the same as you did, except I mixed with broth the night before instead of day-of. There's not a huge amount of broth really, so it wasn't sitting in liquid. More like the bread is just-moist. Then in the final all-together bake, everything finishes cooking, bread on top gets crisp. I think the overnight broth time actually helps the flavor, because the bread tastes super-infused and savory. Every time!

Sa November 24, 2016

We make this every year and it is a big hit. As a Thanksgiving side, it can easily feed 10-12 people.

Änneken October 16, 2016

One word: WOW!!! I made it the first time around Thanksgiving last year and because it was so incredibly delicious I continued making it throughout the year. I find the flavors so well balanced and complex that I find it satisfying enough to be a meal of its own. If you have friends that need convincing that vegan cuisines shines with flavor, serve them this.

Alec December 26, 2015

This is the most delicious stuffing recipe I've ever tasted!! Served it at our large family Christmas dinner and everyone insisted on having the recipe. They fought over who got to take the small amount of leftovers home! I followed the recipe exactly. I used sourdough bread that was fresh, so I baked it in the oven a bit so it dried out before using it. Fantastic!

John December 21, 2015

I love all the ingredients and also the vegetables. It is so healthy.

barbara S. December 14, 2015

Disappointed that there is no nutritional value.

Alissa A. November 20, 2017

There are apps you can use to calculate it before going through with it. Try Lose it! app.

Chef D. November 27, 2015

tasty!

Taylor S. November 27, 2015

Ah amazing! I used a mixture of dried bread cubes, fresh light seeded rye bread, and fresh oatmeal sandwich rolls which turned out complementary and nice. Overall, the flavors are wonderful together and roasting the vegetables/apple in advance makes the flavors pop. This tastes just as traditional and delicious as turkey stuffing, if not better.