Post by misbehave on May 27, 2015 5:46:08 GMT
fastpaleo.com/sweet-and-savor...d-cranberries/
SO good! We skipped the apple juice concentrate and it was still delicious. We did amend the ingredients slightly by using fresh herbs and increasing the amounts accordingly.
Sweet and Savory Roasted Butternut Squash Stuffing with Sausage and Cranberries
Cooking Time: 60 min
Serves: 5
Ingredients and Cooking Steps
1 medium butternut squash, peeled and chopped into approx 1" cubes
2 Tbsp frozen apple juice concentrate,
2 Tbsp coconut oil,
1 tsp sea salt,
1/2 tsp black pepper
1 cup chopped toasted pecans
1 pound ground pork sausage
4-5 stalks celery, sliced
1 large onion, chopped
1 small apple, peeled and chopped
2-3 Tbsp fresh parsley (chopped),
1 tsp dried sage,
1 tsp dried thyme,
1 tsp dried rosemary
1/2-3/4 cup fresh or frozen cranberries
1/4 cup chicken broth
Preheat oven to 375´ F/190 C.
Melt apple juice concentrate and coconut oil together in large bowl. Add butternut squash, 1 tsp salt, and black pepper. Mix to combine. Pour out onto rimmed baking sheet. Pop in the oven and roast squash until golden and crisp on the outside, soft on the inside (30-40 minutes depending on the size of your squash pieces).
Meanwhile, brown sausage in large skillet. When fully cooked, transfer sausage to 9×13 baking dish.
In the same skillet you cooked your sausage in (don't clean it!), add onion and saute for approx 3 minutes. Next, add celery, apple, and a pinch of salt. Cook for 4-5 more minutes, stirring occasionally. Next, add fresh parsley and dried spices (sage, rosemary and thyme... Sing it with me!), and fresh cranberries. Mix and cook for 2-3 minutes, until everything is softened and cranberries are starting to burst open.
Transfer cooked onion/celery/apple/cranberry mixture to 9×13 baking dish. Add toasted pecans to baking dish.
Remove squash from the oven and transfer HALF of the squash pieces to blender or food processor. Transfer the remaining HALF of the squash pieces (along with any liquid on the baking sheet) to the 9×13 baking dish).
Add chicken broth to the squash that's in the blender/food processor, and puree until smooth.
Pour squash puree over ingredients in 9×13 baking dish and mix GENTLY to combine.
Note: This is an EGG FREE stuffing, and I use the squash puree as the "binding agent."
When completely mixed/combined, place baking dish in the oven (still set to 375 F/190 C) and bake for 15 minutes until golden brown on top. Let rest/cool for 10-15 minutes before serving.
Enjoy!!!
SO good! We skipped the apple juice concentrate and it was still delicious. We did amend the ingredients slightly by using fresh herbs and increasing the amounts accordingly.
Sweet and Savory Roasted Butternut Squash Stuffing with Sausage and Cranberries
Cooking Time: 60 min
Serves: 5
Ingredients and Cooking Steps
1 medium butternut squash, peeled and chopped into approx 1" cubes
2 Tbsp frozen apple juice concentrate,
2 Tbsp coconut oil,
1 tsp sea salt,
1/2 tsp black pepper
1 cup chopped toasted pecans
1 pound ground pork sausage
4-5 stalks celery, sliced
1 large onion, chopped
1 small apple, peeled and chopped
2-3 Tbsp fresh parsley (chopped),
1 tsp dried sage,
1 tsp dried thyme,
1 tsp dried rosemary
1/2-3/4 cup fresh or frozen cranberries
1/4 cup chicken broth
Preheat oven to 375´ F/190 C.
Melt apple juice concentrate and coconut oil together in large bowl. Add butternut squash, 1 tsp salt, and black pepper. Mix to combine. Pour out onto rimmed baking sheet. Pop in the oven and roast squash until golden and crisp on the outside, soft on the inside (30-40 minutes depending on the size of your squash pieces).
Meanwhile, brown sausage in large skillet. When fully cooked, transfer sausage to 9×13 baking dish.
In the same skillet you cooked your sausage in (don't clean it!), add onion and saute for approx 3 minutes. Next, add celery, apple, and a pinch of salt. Cook for 4-5 more minutes, stirring occasionally. Next, add fresh parsley and dried spices (sage, rosemary and thyme... Sing it with me!), and fresh cranberries. Mix and cook for 2-3 minutes, until everything is softened and cranberries are starting to burst open.
Transfer cooked onion/celery/apple/cranberry mixture to 9×13 baking dish. Add toasted pecans to baking dish.
Remove squash from the oven and transfer HALF of the squash pieces to blender or food processor. Transfer the remaining HALF of the squash pieces (along with any liquid on the baking sheet) to the 9×13 baking dish).
Add chicken broth to the squash that's in the blender/food processor, and puree until smooth.
Pour squash puree over ingredients in 9×13 baking dish and mix GENTLY to combine.
Note: This is an EGG FREE stuffing, and I use the squash puree as the "binding agent."
When completely mixed/combined, place baking dish in the oven (still set to 375 F/190 C) and bake for 15 minutes until golden brown on top. Let rest/cool for 10-15 minutes before serving.
Enjoy!!!