Tuesday, December 8, 2015

Rye & Roasted Butternut Squash Dressing

Each Fall I eagerly pour through the November editions of every food magazine I can find exploring all the different Thanksgiving recipes. Sometimes I give them a try..., most of the time I stick with my family's favorite traditional dishes. Last year I took a leap and made an intriguing dressing from Sunset Magazine made with rye and sourdough bread, roasted butternut squash, mushrooms and mushroom broth. Oh, my! This is my new "traditional" dressing, to be repeated each year. I love it so much I am making again for Christmas dinner.

The recipe is vegan and perfect for the vegetarians at your holiday table. This year, I added vegan smoked apple-sage sausage that vegetarians and meat-eaters both love. You can make the dressing the day before (up to the adding to a greased baking dish stage) and then bake the day of your party, Of course, it is delicious with turkey, but Christmas day dinner with a prime rib roast? Sublime.
Oh and here is a tip. Fry some of the leftovers the next morning and top with a poached egg. This is crazy good. Happy Holidays everyone!

Rye & Roasted Butternut Squash Dressing
From Sunset Magazine
(makes 16 cups)
1 1/2 pounds cubed butternut squash
3 tablespoons olive oil, divided
1 medium onion, chopped
2 large garlic cloves, chopped
8 ounces cremini mushrooms, sliced
2 celery stalks, chopped
1 lb vegetarian (or not) apple-sage sausage (optional)
3/4 teaspoon kosher salt
1 loaf (1 lb.) stale artisan-style rye bread, cubed
1 loaf (1) stale sourdough bread, cubed
3 to 4 cups reduced-sodium mushroom or vegetable broth, warmed
1/2 cup chopped flat-leaf parsley
sea salt
black pepper

Preheat oven to 375°. Toss squash with 1 tbsp. oil. Sprinkle with seas salt and pepper Spread out on a rimmed baking sheet lined with parchment paper and roast until tender when pierced with a fork, about 15 minutes.

Meanwhile, heat remaining 2 tbsp. oil in a large frying pan. Cook onion, garlic, mushrooms, and celery, stirring often, until softened and starting to brown. Sprinkle with salt, then transfer to a large mixing bowl.

Cut sausage into slices 1/2 inch thick and saute in the now empty skillet for 2 minutes per side (add a little bit of olive oil to coat the pan) Add sausage to the bowl with vegetables.

Add bread cubes, roasted squash, broth, and parsley; toss gently to combine. Transfer to a greased 9- by 13-in. baking dish.

Bake at 350° until warm in the center and top is just toasted and crusty, about 1 hour.

It is Holiday Side Dishes week at Food Network's Fall Fest roundup. Do you have a favorite side dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

Feed Me Phoebe: Butternut Squash Gratin with Gruyere and Pistachios
The Lemon Bowl: 
Spinach and Artichoke Stuffed Mushrooms
Homemade Delish: 
Fennel and Potato Gratin
The Mom 100: 
Broccoli Rabe with Preserved Lemon
Napa Farmhouse 1885: 
Rye & Roasted Butternut Squash Dressing
Red or Green: 
Green Beans with Chipotle Butter
The Mediterranean Dish: 
Shrimp Bruschetta
The Wimpy Vegetarian: 
Fail-Proof Cheesy Mashed Potatoes
Elephants and the Coconut Trees: 
Lobster, Artichoke and Spinach Bake
Creative Culinary: 
Baked Mushrooms in a Parmesan Cream Sauce
Healthy Eats: 
7 Holiday Sides That Won't Spoil Dessert
FN Dish: 
5 Indulgent Side Dishes to Deck Your Holiday Table


I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

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