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Butternut Squash, Date, & Apple Stuffing

PREP: 30 minutes
COOK: 1 hour 15 minutes
YIELD: Serves 8

Sweet meets savory in this irresistibly delicious butternut squash stuffing with chopped dates & apples. Recipe by Le Petit Eats!

Ingredients

  • 1-pound loaf sourdough bread
  • 8 tablespoons butter
  • 10 ounces butternut squash, cubed
  • Salt and freshly ground pepper
  • 1 large apple, chopped
  • 3 stalks celery, chopped
  • 1 medium onion, diced
  • 3/4 cup Natural Delights pitted dates, chopped
  • 10 sprigs fresh thyme leaves
  • 10 fresh sage leaves
  • 2 1/2 cups low-sodium vegetable broth
  • 2 eggs, lightly beaten
  • 3 tablespoons Italian parsley, chopped

Preparation

  1. Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
  2. Cut or tear the bread into 1-inch cubes and spread evenly on two baking sheets.
  3. Toast the bread in the oven until beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl
  4. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the squash and a few pinches of salt and pepper. Cook, stirring occasionally, until golden brown, about 6 to 8 minutes. Add 2 more tablespoons butter, apple, celery, and onion.
  5. Cook, stirring frequently until the vegetables have softened, about 5 minutes. Add dates, thyme, sage, and the remaining 4 tablespoons of butter. Cook for another minute.
  6. Add broth to skillet and stir to combine. Season with salt and pepper to taste and remove from heat and let cool slightly.
  7. Pour the broth mixture, eggs and parsley over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.
  8. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
  9. Enjoy!

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

A Recipe from:

LerinaWinter-7442-1