Butternut Squash Stuffing

Foodie Lit

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With holidays around the corner, it’s time to think about menus and about leftovers! When I made Root and Vegetable Stew a few weeks ago, I had some left over. I love finding ways to use up leftovers in a new and delicious way. As I looked at the ingredients, I realized that much of what was in the stew, is in stuffing.  I drained the stew a bit, added eggs, a bit of broth and croutons and then baked the stuffing. Wow, was it amazing! It was great to repurpose leftovers into something so fabulous. I recreated the recipe on its own and it will be on my Thanksgiving  table! 

Recipe is below.

Tomorrow's Flight.jpg

A commercial flight goes through turbulence and then crashes into an unknown time and place, the Cretaceous Era, when humans did not yet exist.  Tomorrow's Flight is not a typical time travel novel, rather the playing with time questions our beliefs of who we are as people, what we would do to survive and how, if the opportunity is given, would we change fate?

Dalton, the youngest plane passenger muses, “There’s so little about this world or time that we understand. And, really, we have no idea where we are.” The other characters and many readers agree.  Martyn Ellington and Steven Stiefel are to be congratulated for writing this fabulous read.

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Buttternut Squash Stuffing

2 cups butternut squash, peeled, deseeded and cubed

4 tablespoons olive oil, more if needed

1 medium onion, chopped

2 garlic cloves, minced

1 radish, chopped

1 fennel bulb, chopped

1/2 cup raisins or cranberries

2 cups croutons

2 eggs

1 cup broth

1 teaspoon, salt

1/2 teaspoon pepper

2 sprigs thyme

 

  1. Preheat oven to 375F.

  2. Place the cubed butternut squash on a parchment lined pan. Drizzle with olive oil. Bake for 30 minutes or until the cubes are soft and slightly browned. Remove from oven and cool. Reduce oven temperature to 350F.

  3. Add 1 tablespoon oil to skillet. Sauté onion until softened. Add garlic, radish and fennel and sauté until all are soft. Add raisins and croutons.  Mix. Remove from pan and place in large bowl.

  4. Beat together eggs. Add broth and seasonings. Pour over vegetable and crouton mixture. Fold in butternut squash.

  5. Spray oven proof casserole pan. Add stuffing to pan. Cover with lid or aluminum soil.

  6. Bake covered for 20 minutes. Remove lid or foil. If stuffing looks dry, add butter or margarine. Return to oven for another 10 minutes. Remove and serve or refrigerate for up to 4 days.

  

Expandthetable suggestions

Substitute pumpkin, acorn squash or sweet potato in place of butternut squash

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