Thanksgiving’s when we go all-out right?!
I was thinking about it this morning while putting the finishing touches on my menu. I mean when else do we think 6, 7, 8 side dishes are acceptable? Christmas Dinner doesn’t even see such a spread. I mean it’s nice but by the 25th we usually put a kibosh on the fourth side dish.
No matter, this year we’ll be having olive oil-garlic mashed potatoes, maple and sage sweet potato gratin, fluffy warm biscuits, cranberry sauce, gravy, green salad with pomegranates, and green beans almondine. We will of course be having stuffing too!! I mean Thanksgiving just isn’t Thanksgiving without the stuffing.
I first made this rustic stuffing two years ago at a Thanksgiving that started off fancy AF and ended up chaotic AF when Louisa tripped Hiro, he slammed his forehead into the corner of the wall, and ended up in the emergency room. They were playing “Make You Trip”. Louisa won.
This stuffing though, was also a winner that evening. So earthy and full of autumn, with roasted squash, sage, and toasted walnuts. I think I put chorizo in that first version but I kind of like it better without. It’s nice to have a vegan side that is so robust and absolutely killer with cranberry sauce.
Oh, and don’t do like I did and leave the crust on the bread. It is MUCH better with the crusts removed. Have a wonderful Thanksgiving everyone!!
A Thanksgiving Menu
Jicama Slaw with Ginger Molasses Vinaigrette
Butternut Squash, Kale, and Walnut Stuffing
Roasted Carrots with Chipotle Honey Butter
Pumpkin Pie with Pepita-Gingersnap Crust
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Butternut Squash, Kale, and Walnut Stuffing
Thanksgiving isn't complete without the stuffing. This Butternut Squash, Kale, and Walnut Stuffing combines all of fall into a delicious vegan version.
Ingredients
- 1 loaf multigrain artisan bread (about 1 pound), crust removed and cut into 1-inch cubes
- 1 small butternut squash, about 2 pounds, peeled, seeded, and chopped
- 2/3 cup olive oil, divided
- 1 large yellow onion, chopped
- 1 (10 bag) chopped kale, tough stems removed
- 2 cloves garlic, chopped
- 2 teaspoons dried sage
- 4 cups vegetable or chicken broth
- 1 cup walnuts, toasted
Instructions
- Heat oven to 450°F. Bake bread in a single layer until dry, about 5-7 minutes. Transfer to a large bowl.
- Place squash on same baking sheet, drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Roast until just tender, about 20 minutes. Squash will continue to cook in the stuffing so its better for it to be a little underdone.
- Reduce oven heat to 350°F.
- Heat 3 tablespoons of the oil in a pan. Add onion and season with salt and pepper. Cook until tender, about 5 minutes. Add kale, garlic, and sage and cook until kale is wilted, about 10 minutes.
- Transfer mixture to bowl with bread. Add squash, broth, walnuts, and remaining oil. Season generously with salt and pepper. Stir to combine, taste and add more salt as needed.
- Grease a 9-x-13-inch baking dish. Transfer stuffing to pan, cover with foil, and bake 30 minutes. Remove foil and bake 30 minutes more or until crisp and browned on top.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 464Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 1mgSodium: 492mgCarbohydrates: 53gFiber: 7gSugar: 8gProtein: 11g
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