Roasted butternut squash, apple and leek bread stuffing with collard greens

Yield 4-6 servings


*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.


  1. Preheat oven to 400F.
  2. 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.
  3. Line a large rimmed baking sheet with parchment paper.
  4. Pour the butternut squash mixture onto baking sheet.  
  5. Roast for 25 to 30 minutes or until the butternut squash is tender but not too soft. Remove the pan from the oven.
  6. Reduce the oven heat to 350F.
  7. 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.
  8. In a large bowl, combine the roasted butternut squash, collard green mixture, bread cubes, sage and thyme to a large bowl. Mix well.
  9. 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.
  10. Lightly grease a 9×13 glass casserole dish with cooking spray.
  11. Pour the stuffing mixture into the baking dish and cover tightly with foil.
  12. Bake the stuffing for 25 minutes. Remove the foil and bake for another 10 minutes, uncovered, or until lightly browned on top.

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Recipe by Grateful | at