Do the typical holiday foods have you singing the blues because of your diet? Great news, friend! We’ve got an amazing grain-free, dairy-free vegan stuffing recipe for you! Our roasted butternut squash, apple and leek bread stuffing with collard greens, inspired by Tasty-Yummies, may sound like a no-no, but we’ve deliciously revamped the Thanksgiving food fave to be a must-eat more dish for everyone — even those not following special diets.
This scrumptious stuffing features big bites of tender, sweet butternut squash, diced apples and celery, sautéed collard greens, tasty bits of leek, onion and garlic, fresh herbs and toasted cubes of bread.
ALSO TRY: Mushroom stuffing
Bread? Isn’t this a grain-free stuffing recipe? Yes, it is! Instead of gluten- and grain-based bread, we swap in grain-free or paleo bread for the bread cubes. You can buy grain-free or paleo bread at health food markets, in some supermarkets and online.
Unlike typical Thanksgiving stuffing recipes that make bread the center point, our stuffing highlights roasted squash, dark leafy greens, onions and herbs. Instead of serving a stuffing with lots of extra calories, you’ll be dishing out a Thanksgiving side that is packed with color, flavor and a bounty of nutrients.
Let’s get cooking!
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Roasting brings out the best flavors
To maximize the flavor of the ingredients, roast the butternut squash, apple, and leek with some olive oil and fresh rosemary. Toss the ingredients together, spread them on a baking sheet and roast for about 30 minutes. The dry heat of the oven will caramelize the natural sugars in the ingredients and create a tongue-tantalizing depth of flavor.
Sautéing is a taste-maker
Heat olive oil in a skillet and sauté the onion and celery. Sautéing is a great way to bring out the onion’s natural sweetness and tenderize the vegetables.
Go for the greens!
Add the garlic and collard greens to the skillet and cook, stirring often, until the greens are gorgeously wilted. Adding the garlic at this point instead of sautéing it with the onion and celery prevents the garlic from burning and allows its coveted flavor to infuse the greens.
Give it a good toss
Here is where you bring all the ingredients together. In a large bowl, combine the roasted butternut squash mixture, collard green mixture, bread, and fresh herbs. Add just enough broth to moisten the bread. You may have broth left over: save it for another use.
Stuff it in the oven
Pour stuffing ingredients into a prepared baking dish and cover tightly with foil. Bake for about 25 minutes then remove the foil. Continue to bake for 10 minutes uncovered or until the top of the stuffing is lightly browned.
Delectable, savory stuffing!
Beautiful hunks of grain-free bread and creamy squash make the perfect pairing
There isn’t anything not to love here!
MORE: See 6 of the best vegan recipes to try
Roasted butternut squash, apple and leek bread stuffing with collard greens
Yield 4-6 servings
Ingredients
- 1 pound cubed butternut squash, peeled, seeds removed
- 1 apple, cored, diced small
- 1 large leek, sliced crosswise
- 1 tablespoon fresh rosemary, minced
- 3 tablespoons extra virgin olive oil, divided into 2 tablespoons and 1 tablespoon
- Sea salt and freshly ground black pepper
- 1 small onion, diced
- 4 stalks celery, diced
- 2 cloves garlic, minced
- 1 bunch collard greens, large stems removed, cut into ribbons
- 5 cups dried/toasted grain-free or paleo bread, cut into 1-inch cubes*
- 1 tablespoon fresh sage, roughly chopped
- 1 tablespoon fresh thyme, roughly chopped
- 1-1/2 cups vegetable broth, plus extra if needed
- Cooking spray
- Sea salt and freshly ground black pepper
*Prior to preparing the recipe, cut grain-free or paleo bread into cubes and place cubes on a baking sheet. Allow bread to air dry for at least one day, or up to two days.
Instructions
- Preheat oven to 400F.
- In a large bowl, combine butternut squash, diced apple, sliced leek and rosemary. Toss with two tablespoons of olive oil until everything is evenly coated. Season with salt and pepper.
- Line a large rimmed baking sheet with parchment paper.
- Pour the butternut squash mixture onto baking sheet.
- Roast for 25 to 30 minutes or until the butternut squash is tender but not too soft. Remove the pan from the oven.
- Reduce the oven heat to 350F.
- Add the remaining tablespoon of olive oil to a large saucepan over medium-high heat. Add the onion and celery. Sautée for 5 to 7 minutes or until tender and slightly translucent. Add the garlic and collard greens. Cook, stirring often, until the greens are wilted.
- In a large bowl, combine the roasted butternut squash, collard green mixture, bread cubes, sage and thyme to a large bowl. Mix well.
- Add just enough vegetable broth to moisten the bread. You may not use all of the broth. Toss ingredients together until well combined. Season with additional salt and pepper to taste.
- Lightly grease a 9×13 glass casserole dish with cooking spray.
- Pour the stuffing mixture into the baking dish and cover tightly with foil.
- Bake the stuffing for 25 minutes. Remove the foil and bake for another 10 minutes, uncovered, or until lightly browned on top.
Courses Sides
